Original Sacher-Torte
Ingredients
- 130g dark couverture chocolate
min. 55% cocoa content
- 1Vanilla Pod
- 150g softened butter
- 100g Icing sugar
- 6Eggs
- 100g Castor sugar
- 140g Plain wheat flour
- 200g apricot jam
- 200g castor sugar
- 150g dark couverture chocolate
min. 55% cocoa content
- Unsweetend whipped cream to garnish
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
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.)
- 5
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.
- 6
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.
- 7
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).
- 8
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.
Original Sacher-Torte
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About this Recipe
The Legendary Original Sacher-Torte: A Taste of Viennese History
Step into a piece of culinary history with the Original Sacher-Torte, the world's most famous cake. Born from a lucky twist of fate in 1832, this iconic Austrian dessert was conjured by a 16-year-old apprentice chef, Franz Sacher, under pressure to impress Prince Metternich's distinguished guests. His creation, a rich dark chocolate cake layered with delicate apricot jam and enrobed in a glossy chocolate glaze, has since captured hearts worldwide.
What makes the Original Sachertorte truly special? It's the harmonious balance of its elements. The intense flavor of premium dark couverture chocolate (with a minimum 55% cocoa content) provides a deep, luxurious base. This is beautifully contrasted by the bright, slightly tart sweetness of a high-quality apricot jam – a crucial element that distinguishes a true Sacher-Torte. Every bite of this exquisite Sacher Torte Cake offers a journey through layers of history and unparalleled flavor.
Crafting this masterpiece at home is a rewarding experience. The key lies in using the best ingredients, especially your chocolate and apricot jam, as they are the stars of this show. The preparation involves creating a light, airy chocolate sponge, carefully slicing and spreading the warm apricot jam, and finally, applying the signature chocolate glaze that gives it its iconic finish. Serve your homemade Sacher Torte simply, with a dollop of unsweetened whipped cream, just as it's traditionally enjoyed in Vienna. This classic pairing perfectly complements the cake's richness, ensuring an authentic taste of Austrian elegance right in your own home.