Sachertorte Recipe

Background and History

The Sachertorte is a classic Austrian dessert, renowned worldwide for its delicious blend of rich chocolate flavors combined with a slight hint of apricot. Invented in 1832 by the then 16-year-old Franz Sacher in Vienna, it was originally created for Prince Wenzel von Metternich. The Sachertorte has since become a culinary icon in Austria, often enjoyed with a dollop of whipped cream and a cup of coffee. The hotel Sacher in Vienna is famous for serving the "Original Sachertorte," a secret recipe that has been closely guarded for generations.

Ingredients

• 140g Dark Chocolate
• 140g Butter
• 110g Sugar
• 6 Eggs, separated
• 100g All-purpose Flour
• Apricot Jam
• Whipping Cream (optional)

For the Chocolate Glaze:

• 140g Dark Chocolate
• 100g Sugar
• 250ml Water

Preparation

1. Preparing the Cake Base

1. Preheat your oven to 180°C (356°F) and prepare a 9-inch springform pan by greasing it and lining it with parchment paper.
2. Melt the dark chocolate over a double boiler, ensuring it is smooth and fully melted, then set aside to cool slightly.
3. In a bowl, beat the butter and half of the sugar until light and fluffy. Gradually add in the egg yolks one at a time, then stir in the melted chocolate.
4. In a separate bowl, whisk the egg whites until soft peaks form, then gradually add the remaining sugar and beat until the mixture forms stiff peaks.
5. Fold the meringue mixture into the chocolate mix. Sift and gently fold the flour into the mixture until just combined.
6. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the pan for about 10 minutes, then remove from the pan and place on a wire rack to cool completely.

2. Assembling the Cake

1. Once the cake has completely cooled, carefully cut it in half horizontally to create two layers.
2. Spread a generous layer of apricot jam on the bottom layer, then carefully place the top layer on top of it.

3. Preparing the Chocolate Glaze

1. Melt the dark chocolate for the glaze over a double boiler until smooth. Set aside to cool slightly.
2. In a saucepan, combine the sugar and water, bringing it to a boil. Simmer until the mixture reduces and a sugar syrup forms.
3. Stir the sugar syrup into the melted chocolate until you achieve a smooth, shiny glaze.
4. Pour the glaze over the assembled Sachertorte, ensuring it covers the top and sides completely. Use a spatula to smooth out any drips or uneven areas.

Enjoying Your Sachertorte

The Sachertorte is best enjoyed fresh, with a side of whipped cream to balance its rich chocolate flavor. Cut the cake into slices, and for an authentic Viennese experience, serve alongside a cup of freshly brewed coffee or tea. You can also set a timer to remind you of the bake time and enjoy the aroma as it fills your home. The Sachertorte makes a perfect treat for special occasions, offering a slice of Austrian tradition to any celebration.