Kirschtee Sachertorte

Background and History

The Sachertorte is a classic Austrian dessert first created in 1832 by Franz Sacher for Prince Metternich in Vienna. This chocolate cake is renowned for its rich flavors, dense texture, and smooth apricot jam layer. The Kirschtee version adds a unique twist with cherry tea-infused chocolate and a delicate kirsch (cherry brandy) aroma, enhancing the traditional glories of the Viennese specialty.

Ingredients

• Chocolate (dark, 65% cocoa)
• Butter (unsalted)
• Flour (all-purpose)
• Sugar (granulated)
• Eggs
• Kirsch (cherry brandy)
• Apricot Jam
• Kirschtee (cherry tea)
• Baking Powder
• Salt
• Vanilla Extract

Preparation

Preparing the Kirschtee

Begin by infusing the kirschtee. Steep a strong cup of cherry tea, using approximately 2 tablespoons of kirschtee leaves in 1 cup of boiling water for 5 minutes. Strain and allow to cool to room temperature.

Baking the Cake

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter and lining the bottom with parchment paper.
2. In a medium bowl, melt 200g of chocolate and 100g of butter together, stirring until smooth. Allow it to cool slightly.
3. In a large bowl, beat 5 egg yolks with 150g of sugar and 2 tablespoons of cooled kirschtee until pale and thick.
4. Fold in the melted chocolate mixture, 2 tablespoons of kirsch, and 1 teaspoon of vanilla extract to the egg mixture.
5. Sift 100g of flour, 1 teaspoon of baking powder, and a pinch of salt together, then gently incorporate into the batter.
6. In another bowl, beat the remaining 5 egg whites until they form soft peaks, then gradually add 50g of sugar until glossy and stiff. Gently fold this into the batter in parts to maintain the airiness.
7. Pour the batter into the prepared pan, smoothing out the top. Bake for about 45-50 minutes. Use the cooking timer to monitor. Check doneness with a skewer – it should come out clean.

The Apricot Glaze

1. While the cake cools, gently heat 200g of apricot jam until melted. If desired, strain to remove any chunks.
2. Once the cake has cooled, cut it horizontally into two layers. Brush the first layer generously with the warm apricot jam and place the second layer on top. Repeat the glazing process on the top and sides of the cake.

The Chocolate Glaze

1. Melt 150g of chocolate in a double boiler. Add 20g of butter and 2 tablespoons of kirsch, mixing until smooth and glossy.
2. Pour over the cake and spread evenly, letting the glaze drip down the sides smoothly.

Serving Suggestions

Allow the glaze to set for at least 2 hours in a cool place. Serve the Kirschtee Sachertorte with a chilled glass of kirsch or a fresh cup of kirschtee to enhance its cherry flavors. Also, consider a deft dollop of fresh cream on the side for additional indulgence.