Sacher Cake


Kids just love chocolate and Sacher cake is just perfect for them. This cake is originally from Austria in Vienna, invented by Franz Sacher in 1832 for the prince Wenzel von Metternich. This is one of the popular culinary specialties and December 5 is their National Sachertorte Day.

Sacher Cake is consisting of a dense chocolate cake with a merengue based with a thin layer of apricot jam on top, the taste was just perfect because of the recipe used in this cake, also this is coated in a dark chocolate icing on the top and sides.

The apricot jam is hidden that is why it gives an extra surprise when you eat a slice of this cake. It is traditionally served with unsweetened whipped cream.

The original and classic Sachertorte or Sacher cake has two layers of apricot jam, it is sandwiched in sponge cake and a chocolate icing on the outer layer while some of the variation has one layer.

I know you want the recipe of Sacher cake, let us indulge in this cake. Here are the ingredients.


For the Torte:

4 1/2 ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup confectioners’ sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour (spoon gently into cup and level top)

For the Assembly:

1 cup Apricot Glaze
Small Batch Chocolate Glaze
Sweetened Whipped Cream, for serving


To make the Torte:

Position a rack in the oven, and heat for about 400°F.
Butter a 9-inch spring form pan and place a wax paper or parchment.

Dust the pan with flour and tap out the excess.
Melt chocolate in the medium power microwave.
Remove from the heat and stir continuously until cool.

In a bowl, beat butter about 1 minute.
Add confectioners’ sugar and beat until light color and the texture, about 2 minutes.
Beat egg yolks (one at a time) and scrape down the sides of the bowl.
Beat chocolate and vanilla.

In a large bowl, beat egg white and granulated sugar until they form soft and shiny peaks (do not overbeat).
Stir for about ¼ of the egg white mixture in the chocolate mixture to lighten the color of the chocolate and then fold the remaining egg white mixture, leaving a few visible wisps of whites.
Sift half of the flour over the chocolate mixture and fold in with a large balloon whisk, repeat it with the remaining flour.

Spread in the pan and bake.
When you inserted a toothpick in the center of the cake, the toothpick should clean when comes out, the baking process is about 45 minutes.
The cake will dome in the center and when baking is done remove the paper and re-invert on another rack to turn side up.
Cool completely.

To Assemble:

Using a long knife, trim the top of the cake and make it level.
Cut cake horizontally in two.
Place one cake in the center on an 8-inch cardboard round.
Brush the top of the cake with apricot jam or glaze.
Allow the apricot jam or glaze to run down the sides.
Let it cool until the glaze or jam is barely set.
Transfer the cake in a serving plate.
Refrigerate until the glaze is done, for at least 1 hour.
Remove the cake from fridge and 1 hour before serving.

Serve it with a sharp knife dipped in hot water, and serve it with a large dollop of whipped cream on the side.

Whipped cream is perfect for this cake, but did you know that Sacher cake also accompanied in so many side dishes and beverages.
In addition to that, quality ingredients will really help a lot in this cake. The chocolate used in the cake should be dark and with almost bitter flavor.

For the authenticity look and a classic Austrian Sachertorte or Sacher cake chocolate should be coated completely and also be generous with the apricot jam or glaze.

Yes, it is hard to make, a lot of uses of bowls and utensils, and it will take you for about 3 hours to complete the cake but rest assure the if you follow all the steps and procedures you will get the classic Sacher cake and taste the authentic cake.

Have an additional recipe? Feel free to comment your additional ingredients and share it to other readers. I know you have a lot variation right there. Happy baking and eating to everyone!!!

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