sacher torte

Austrian sacher torte cake is in the history books as one of Europe&#39;s best cakes, and I&#39;m going to show you how to make it yourself. A moist chocolate sponge is coated and filled with a fine layer of apricot jam before being cloaked in a smooth chocolate glaze. It is a Viennese specialty that defines elegance and this sacher torte recipe takes the famous classic Sachertorte to the next level!

Austrian Sacher Torte Cake

Cocoa powder (Unsweetened, dutch processed)

120 g Granulated sugar

120 g Brown sugar

Baking soda

Baking powder

Salt

70 g Vegetable oil

Eggs (Room temperature)

Milk (Room temperature)

120 g Coffee (Freshly brewed strong coffee, room temperature)

chocolate

g Heavy cream (36% fat)

g Unsalted butter (Room temperature)

Apricot jam

Heat the oven to 200°C or 425°F (no fan) and prepare a 20cm / 8 inch baking tin with parchment paper.

With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.

Sift dry ingredients: Flour, baking powder, baking soda, cocoa powder, salt.

Pour wet ingredients into dry ingredients then fold just until combined then pour cake batter into the prepared baking pan.

Reduce oven temperature to 180°C / 356°F (no fan). Bake for 50 min or until a toothpick inserted in the middle of the cake comes out clean.

Cool the chocolate sponge on cooling rack. Chill it in the fridge before cutting it in half horizontally.

Make the chocolate sponge

Blend the apricot jam then gently heat it so it will be super smooth. Let it come back to room temperature, then apply a layer of jam on top of one of the bottom cake layers, then place the second layer on top and apply a thin apricot jam layer all around the cake. Refrigerate while preparing the chocolate glaze

Heat cream until simmering, pour the warm cream over the chocolate and let the two sit for a minute then stir, then stir in butter until smooth. Let it come to about room temperature.

Test the chocolate ganache texture on a plate or glass. It should not be too runny (too warm) and it should not be too thick neither (too cold), but just at the right consistency that is related to being just at the right temperature when pouring it over the cake.

Apply the chocolate glaze on top of the cake by either pouring ganache on top or using a piping bag. Smooth the top and let the ganache come all the way to the sides.

Refrigerate for 10 minutes for the chocolate glaze to set.

Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.

Assembling the Sachertorte cake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1674990262/r9uwi7fzczavfqsbghgw.mp4

Austrian sacher torte cake is in the history books as one of Europe's best cakes, and I'm going to show you how to make it yourself. A moist chocolate sponge is coated and filled with a fine layer of apricot jam before being cloaked in a smooth chocolate glaze. It is a Viennese specialty that defines elegance and this sacher torte recipe takes the famous classic Sachertorte to the next level!

Austrian Sacher torte

You&#039;re going to love this Sacher Torte Recipe with it&#039;s delicious two-layers of chocolate sponge cake filled with apricot jam and glazed with a smooth chocolate glaze. It&#039;s a classic and popular Austrian cake that&#039;s typically served with whipped cream.  Keep reading to learn everything you need to know about how to make Sacher Torte.

Sacher Torte Recipe

unsalted butter,

sugar

vanilla bean* (or 1 tsp vanilla extract)

eggs,

oz semi-sweet chocolate bars, melted and cooled

salt

cake flour

apricot jam

oz semi-sweet chocolate bars, finely chopped

Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper and set aside.

In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and 1/2 cup (100g) of superfine sugar on medium-high speed until it is pale and fluffy for about 3 minutes. Add the vanilla and one egg yolk at a time and mix to combine after each egg yolk. Then add the melted chocolate and beat until creamy for about 2 minutes. Set aside.

In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Then add the remaining 1/2 cup (100g) of superfine sugar and mix on high speed until stiff peaks form, about 5 minutes.

Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don&#039;t overwork, or the cake will turn out flat. Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won&#039;t rise as high as necessary. The batter should be light, fluffy, and silky.

Transfer the batter to the prepared pan, spread evenly, and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.

Place a mesh strainer over a medium-sized heavy-bottomed saucepan or dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp. Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.

Cut a thin layer off the top of your cake to create a flat surface. Then flip the cake upside down and cut it in half horizontally. It&#039;s best to place the cake on a cake turner at this point. Spread about 2/3 of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry uncovered at room temperature for 1 hour or until the jam is dry to the touch.

To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn&#039;t touch the water. Place the chocolate and butter in the bowl and slowly melt for about 5 minutes. Stir often with a rubber spatula and remove until the butter is completely melted and you see a few small pieces of chocolate in the glaze. Then remove the bowl from the heat and let rest for 5 minutes until completely melted and smooth. Stir occasionally.

All at once and in a circulating movement, pour the chocolate glaze on top of the cake and quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Work quickly and with just a few movements. Please use a cake turner for easier handling. Let the glaze dry for 1 hour.

Serve with whipped cream. Store in an airtight container at room temperature for up to 3 days.

https://content.jwplatform.com/videos/92WXRKub.mp4

Learn how to make Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate cake is filled with apricot jam and glazed with a smooth chocolate glaze. It's a classic and popular Austrian cake and is typically served with whipped cream. Serve this unique cake for special occasions to impress your family and friends.

The world’s most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. As fortune had it, the chef had fallen ill that evening, leaving the apprentice chef, the then-16-year-old Franz Sacher, to perform this culinary magic trick. Metternich’s parting words to the talented teenager: “I hope you won’t disgrace me tonight.”

Original Sacher-Torte

dark couverture chocolate (min. 55% cocoa content)

Vanilla Pod

butter

Icing sugar

Eggs

Castor sugar

Plain wheat flour

castor sugar

whipped cream

Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Melt couverture over boiling water. Let cool slightly.

Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.

Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.

Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)

Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.

Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.

To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).

Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. Serve garnished with whipped cream.

Die Original Sacher-Torte ist die wohl berühmteste Torte aller Zeiten und das Ergebnis mehrerer glücklicher Zufälle. 1832 erwartete der österreichische Staatskanzler Fürst Klemens Wenzel von Metternich Gäste und wies sein Küchenpersonal an, für diesen Anlass ein besonderes Dessert zu kreieren.  Am Tag der Veranstaltung war der Koch jedoch krank und so fiel die heikle Aufgabe, „das Dessert des Abends“ zu zaubern, auf den 16-jährigen Kochlehrling Franz Sacher. „Dass er mir aber keine Schand’ macht, heut’ Abend!“, sagte Prinz Metternich zu dem Schüler noch auf dem Weg in die Küche.

dunkle Schokoladen-Kuvertüre (min. 55% Kakaoanteil)

Vanilleschote

geschmolzene Butter

Staubzucker

Eier

Kristallzucker

Einfaches Weizenmehl

Marillenmarmelade

dunkle Schokoladenkuvertüre (min. 55% Kakaoanteil)

Ungesüßtes Schlagobers zum Garnieren

Den Ofen auf 170 °C vorheizen. Den Boden der Springform mit Backpapier, Fett und den Seiten auslegen und mit etwas Mehl bestäuben. Für den Schokoladenteig die Kuvertüre über einem Heißwasserbad schmelzen und sie anschließend etwas abkühlen lassen.

Vanilleschote in Längsrichtung aufschneiden und das Mark herauskratzen. Die aufgeweichte Butter mit Puderzucker und Vanillmark mit einem Handrührgerät mit Schneebesenaufsatz schaumig schlagen.

Die Eier trennen. Die Eigelb einzeln in die Buttermasse einrühren. Nun nach und nach die geschmolzene Kuvertüre hinzufügen. Das Eiweiß mit dem Streuzucker steif schlagen, dann auf die Butter-Schokoladen-Mischung legen. Das Mehl über die Masse sieben, dann das Mehl unterheben und Eiweiß verquirlen.

Die Mischung in die Springform geben, die Oberseite glatt streichen und 10 bis 15 Minuten im Ofen (Mitte) backen, wobei die Ofentür eine Fingerbreite aufbleibt. Dann den Ofen schließen und den Kuchen noch ca. 50 Minuten backen.

Nehmen Sie den Kuchen aus dem Ofen und lösen Sie die Seiten der Springform. Den Kuchen vorsichtig auf ein mit Backpapier ausgelegtes Kuchengestell legen und ca. 20 Minuten abkühlen lassen. Erst dann das Backpapier abziehen, den Kuchen umdrehen und auf dem Kuchenrost abkühlen lassen.

Den Kuchen horizontal halbieren. Die Marmelade erwärmen und umrühren, bis sie glatt ist. Die Oberseite der beiden Kuchenhälften mit der Marmelade bestreichen und übereinander schieben. Die Seiten auch mit Marmelade bestreichen.

Für die Herstellung der Glasur den Streuzucker in einen Topf mit 125 ml Wasser geben und bei starker Hitze ca. 5 Minuten kochen lassen. Den Zuckersirup vom Herd nehmen und etwas abkühlen lassen. Die Kuvertüre grob zerkleinern, nach und nach in den Sirup geben und umrühren, bis eine dicke Flüssigkeit vorhanden ist (siehe Spitze).

Die gesamte lauwarme Glasur auf einmal über die Oberfläche des Kuchens geben und mit einer Palette schnell verteilen. Lassen Sie die Glasur einige Stunden aushärten. Die Sachertorte mit ungesüßtem Schlagobers garniert servieren.

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Top 4 sacher torte recipes from across the web

The most viewed sacher torte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Austrian Sacher Torte Cake

Sacher Torte Recipe

Original Sacher-Torte

Original Sacher-Torte

The most viewed sacher torte recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine