Recently, in my Kids' Birthday Cake recipe, I mentioned that I had made a chocolate cake — well, today's star is exactly that cake: Sacher Torte. This cake hails from Austria; it was invented by pastry chef Franz Sacher and is now one of the most popular cakes in the world. The original recipe is, of course, a closely guarded secret, but I'll let you in on a little secret :-) — there's really nothing complicated about it. All you need is a chocolate sponge, apricot jam, and a chocolate glaze. I used 56% chocolate, which in my opinion is the perfect choice for baking — it comes out wonderfully chocolatey with just a hint of bitterness, but not overdone. Of course, you're welcome to use a higher cocoa percentage. While making this Sacher Torte, I referenced my Brownie recipe, since the ingredients are very similar, though the technique is different. I'll say without false modesty that the cake turned out absolutely divine — my guests devoured it in silent awe. It has a moist, tender crumb with a rich, deep chocolate flavor — pure heaven for chocoholics. By the way, many people who have tried the original Sacher Torte have complained that it's quite dry. You will definitely not be saying that about my version — it's incredibly delicious and not dry in the least. I strongly encourage you to treat your favorite chocoholics to this incredible masterpiece!
Ingredients:
- 6 eggs
- 180 g sugar
- 150 g chocolate (I used 56%)
- 150 g flour
- 120 g butter
- 10 g vanilla sugar
- Filling:
- 200 g apricot jam (conserve or preserves)
- Glaze:
- 150 g chocolate (I used 56%)
- 100 ml heavy cream (10–20% fat)
- 50 g butter
- Also:
- whipped cream or vanilla ice cream for serving
How to cook Sacher torte
Break the chocolate into pieces and melt it in a double boiler or in the microwave (I prefer the microwave). Let it cool slightly.
Beat the egg whites to stiff peaks, gradually adding the remaining half of the sugar. A reminder: egg whites must be beaten with clean, dry beaters in a clean, dry bowl.
Fold the beaten egg whites into the chocolate mixture in batches, gently folding each addition in with a spatula using bottom-to-top strokes.
Then sift in the flour in batches, also folding it in gently with bottom-to-top strokes, taking care to keep the batter as airy as possible.
Line the bottom of your pan with parchment paper and lightly grease the sides with butter (my pan is 22 cm in diameter). Carefully transfer the batter into the pan and smooth the top with a spatula.
Bake in an oven preheated to 180°C for approximately 25–35 minutes. Pay close attention and don't overbake the sponge — you don't want it to dry out, and your oven may need less time. Test with a skewer: if it comes out with no wet batter but with a few moist crumbs, that's perfectly fine and means the sponge is done. Let the finished sponge cool completely.
Blend the apricot jam (preserves or conserve also work) with an immersion blender for a smoother consistency.
Slice the sponge into two layers, and trim the top layer to level it if needed. Place the first layer on a plate with the cut side facing up and spread about half of the jam over it.
Place the second layer on top and cover the top and sides of the cake with the remaining jam. Refrigerate while you make the glaze.
Heat the heavy cream and butter until very hot (the butter should melt, but the mixture should not boil). Pour the hot cream over the chocolate and immediately start stirring vigorously. At first the mixture may look uneven, but keep stirring until it becomes completely smooth, glossy, thick, and shiny. If the glaze turns out too thin, place it in the refrigerator for a short while to thicken.
Optionally, pipe or write an inscription on the cake. Refrigerate the cake for 8–24 hours to allow it to set and soak.
Ready to serve. The classic presentation of Sacher Torte always calls for a generous dollop of whipped cream, and I strongly encourage you not to skip this detail — it's a truly winning combination. If whipping cream is not available for any reason, substitute it with a scoop of good vanilla ice cream.
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