Sacher Torte
Our Sacher Torte impresses with its beautiful dark shiny icing and wonderfully moist dough infused with apricot jam. Serve a delicious slice of Sacher cake with a dollop of whipped cream; this cake makes for a perfect ensemble in terms of looks and taste!
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Equipment
- Springform pan 30 cm // 12 inch
- Saucepan
- Wooden spoon
- Pastry spatula
- An angled palette for spreading the filling and for the chocolate icing
- Tablespoon
- Sieve
Ingredients
Dough
- 5 oz Butter soft
- 1 cup Chocolate couverture with high cocoa content
- 1 cup Fine crystal sugar
- 1 pinch Salt
- 7 Eggs
- 1 cup AP Flour
Filling
- 3 tablespoon Apricot jam
Glaze
- 1 ¼ cups Chocolate glaze
- ½ cup Whipped cream
Instructions
- Separate the eggs.7 Eggs
- Melt the chocolate in a water bath or tempering device, if available.1 cup Chocolate couverture
- Preheat the oven to 338 °F (about 170 °C).
- In a mixing bowl (preferably the one in your food processor), add the softened butter, melted chocolate, 140 g of granulated sugar, and a pinch of salt.5 oz Butter, 1 cup Chocolate couverture, 1 cup Fine crystal sugar, 1 pinch Salt
- Beat these ingredients with the whisk attachment until very fluffy.
- Gradually add the egg yolks, and in the meantime, whip the egg whites with ⅜ cup (60 g) refined granulated sugar until very stiff.1 cup Fine crystal sugar
- Then carefully fold the very stiffly whipped egg whites into the mixture.
- Finally, sift the flour over the cake batter and fold it in.1 cup AP Flour
- Line the springform pan with parchment paper and fill it with the batter.
- Before baking, smooth it out with a spatula and bake for 15 minutes with the oven door slightly open. Here it is advisable to clamp a cooking spoon in the oven door opening simply, preventing the door from accidentally falling shut.
- Then close the door of your oven and continue baking for 60 minutes.
- After the total baking time, test to see if the dough is well-done. The dough is ready if no more dough sticks to a wooden skewer after being inserted and pulled out.
- Turn out onto a cake rack and let cool.
- After cooling, cut the cake horizontally in half. A long, sharp knife works best here. It is long enough and cuts the dough without tearing it.
- Now comes the apricot filling. Heat the jam in a saucepan or microwave to make it more spreadable.3 tablespoon Apricot jam
- Then spread the apricot mixture on the bottom cake layer. Place the second cake layer on top.
- Put the chocolate glaze and whipping cream in a saucepan and slowly bring to a boil, stirring constantly. (Bring to a boil briefly and then immediately remove from the heat.)1 ¼ cups Chocolate glaze, ½ cup Whipped cream
- Now spread the warm chocolate glaze on the top of the cake first and then pull it down over the sides to have the entire cake covered in gorgeous dark chocolate icing.
- Serve a piece of Sachertorte with a large dollop of unsweetened, stiffly whipped cream, and enjoy with a cup of coffee.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Slice | Calories: 424kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 123mg | Sodium: 119mg | Potassium: 63mg | Fiber: 2g | Sugar: 45g | Vitamin A: 454IU | Calcium: 26mg | Iron: 1mg
