Sacher Torte
History of Sacher Torte
The Sacher Torte is a classic Viennese dessert that originated in Austria. Its creation dates back to 1832 when the royal chef, unable to fulfil his duties, left the task of dessert creation to a 16-year-old apprentice named Franz Sacher. Little did he know that he was about to invent what would become a world-famous cake. The torte gained its fame due to its perfect balance of rich, dark chocolate and a subtle apricot glaze, making it a beloved treat around the globe.
Ingredients
- Chocolate - 200g good quality dark chocolate, finely chopped
- Butter - 150g unsalted butter, softened
- Sugar - 150g granulated sugar
- Eggs - 6 large, separated
- Flour - 150g all-purpose flour, sifted
- Apricot Jelly - 200g apricot jelly or jam, slightly warmed
- Pinch of Salt
- Vanilla - 1 teaspoon vanilla extract
- Icing Sugar - For dusting (optional)
For the Chocolate Glaze
Preparation
Step 1: Preparing the Cake
Begin by preheating your oven to 180°C (350°F). Grease a 23cm (9 inch) round cake pan and line the bottom with parchment paper. This will prevent the chocolate from sticking and ensure an even bake.
Melt the chocolate in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Set aside to cool slightly.
In a large bowl, cream together the butter and sugar until light and fluffy. Then, beat in the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.
Step 2: Combining Ingredients
In a separate clean, dry bowl, whisk the egg whites and salt until stiff peaks form. This will help give the cake its characteristic lightness. Gently fold the whipped egg whites into the chocolate mixture.
Fold in the flour gently, being careful not to deflate the mixture. Once combined, pour the batter into the prepared cake pan, smoothing out the top.
Step 3: Baking the Cake
Bake for about 45 minutes to 1 hour, or until the centre is set and a toothpick inserted into the cake comes out clean. Adjust your cooking time if needed. Once baked, let the cake cool completely on a wire rack.
Assembling the Torte
Once the cake is completely cooled, split it in half horizontally using a serrated knife.
Spread the warmed apricot jelly thickly over the bottom cake layer. Place the top half of the cake back on and press gently to distribute the jelly evenly.
Preparing the Chocolate Glaze
Melt the chocolate and butter in a bowl over simmering water, stirring until smooth. Allow the glaze to cool slightly but remain pourable.
Final Touch
Pour the glaze over the assembled cake, allowing it to cover the sides as well. Smooth over the top and sides with a spatula if necessary. Let sit until the glaze sets completely.
Optionally, dust with icing sugar.
Serving Suggestions
How to Enjoy the Sacher Torte
The Sacher Torte pairs wonderfully with a dollop of unsweetened whipped cream. This is traditional and balances the sweetness of the torte perfectly.
For an authentic experience, serve with a strong cup of Viennese coffee and enjoy the combined taste of bittersweet chocolate and tangy apricot in each delectable bite.
Storage Tips
Store any leftovers in a cool, dry place in an airtight container. The torte can be enjoyed over several days, with its flavors developing beautifully over time.