SachertorteTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: About an hour in total
Refrigeration time: 3 hours
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
Energy:336.9 kcal
Proteins:5.5 g
Fats:15.9 g
Carbohydrate:44.3 g
Fibers:1.4 g
Sugar:33.9 g
Cholesterol:135.5 mg
Sodium:200.8 mg
Calcium:73.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
*For the cake
200
g
bittersweet chocolate
120
g
melted unsalted butter
5
ml
vanilla
250
ml
sifted flour
8
egg yolks
10
egg whites
2
ml
salt
185
ml
sugar
125
ml
apricot jam
*Glaze
90
g
unsweetened dark chocolate
250
ml
heavy cream
250
ml
sugar
5
ml
corn syrup
1
egg
5
ml
vanilla
METHOD
Making the cake
- Melt the chocolate in a double boiler, stirring occasionally with a wooden spoon;
- beat the egg yolks in a bowl; gradually blend in the melted chocolate, butter and vanilla;
- in another bowl, beat the egg whites with a pinch of salt; once they begin to hold their shape, gradually incorporate the sugar, whisking constantly until the whites are stiff and shiny;
- gently fold the beaten egg whites into the chocolate mixture, deflating the whites as little as possible;
- gently fold in the flour in the same way;
- butter two round cake pans and line with parchment paper;
- pour the batter into the pans; bake in a preheated 180° C (350° F) oven for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean;
- cool.
Glaze
- In a small saucepan, place the chocolate, cream, sugar and syrup over low heat, stirring until the sugar and chocolate are melted; increase the heat to medium and cook for 5 minutes without stirring; to determine whether the mixture is at the proper stage, drop a little bit into some ice water: it should form a soft ball;
- in a bowl, beat the egg lightly; blend in 3 tbsp. of the hot chocolate mixture;
- add the mixture back into the hot chocolate mixture and stir vigorously;
- cook over very low heat until it has thickened enough to coat the back of a wooden spoon;
- remove from the heat; add the vanilla; cool to room temperature.
Assembly
- unmold the two cake layers;
- brush one with apricot jam; top with the other layer;
- place the stacked cakes on a rack set over a plate or baking sheet;
- pour the glaze evenly over the cake and wait until it has stopped dripping;
- refrigerate for at least 3 hours;
- remove from the refrigerator at least 30 minutes before serving.
CHEF'S NOTES
The history of the world-famous Sacher Torte dates back to 1832, when the still omnipotent "Coachman of Europe," Wenzel Clemens Prince Metternich, gave the order to create a particularly delicious dessert for his pampered aristocratic guests. "And don't disgrace me tonight!" he told sixteen-year-old apprentice Franz Sacher, who created this delicacy while covering for the chef who was on his sickbed. His efforts proved a huge success: the beginning of what is perhaps the world’s most famous cake.
Original Sacher Torte is at its best when served with unsweetened whipped cream and a cup of Original Sacher coffee or tea.
