Sachertorte- Austria #145

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 Sachertorte- Austria #145

This chocolate cake is said to be invented in Vienna by the chef Franz Sachertorte in 1832. It is one of the most famous Viennese culinary specialties. It’s a chocolate sponge cake, with apricot jam and topped with a chocolate ganache. 


Cake:

5 oz. dark chocolate

5 oz. unsalted butter, softened

4 oz. caster sugar

1/2 tsp. Vanilla extract 

5 eggs, separated

3 oz. ground almonds

2 oz. sifted all-purpose flour

6 T. Apricot jam, strained

Ganache:

5 oz. dark chocolate

7 oz. heavy cream

For decorating:

1 oz. milk chocolate

  1. Cake:  Preheat oven 350F.  Grease a 9” round cake pan. Line bottom with parchment paper.
  2. Break the chocolate into pieces, melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly.
  3. Beat butter in a bowl until really soft, then gradually beat in the sugar until the mixture is light and fluffy.
  4. Add the cooled chocolate and vanilla to the butter mixture.  Continue beating.
  5. Add egg yolks.
  6. Fold in ground almonds and sifted flour.  The mixture will be quite thick at this stage.
  7. In a separate bowl, whisk the egg whites until they are stiff but not dry.
  8. Add about 1/3 of the egg whites to the chocolate mixture and stir in vigorously.
  9. Gently fold in the remaining egg whites.
  10. Pour the mixture into the prepared pan and level the top.
  11. Bake about 45-50 minutes, or until cake springs back when lightly pressed with a finger. Cool for a few minutes then turn out, remove parchment paper and continue cooling.
  12. Topping: Heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake.  Allow to set.
  13. Ganache: Break the chocolate into pieces into a bowl.
  14. Heat the cream until piping hot, remove from the heat and add the chocolate.  Stir until the chocolate has melted, then cool till a coating consistency.
  15. Pour the icing on to the center of the cake.  Spread it gently over the top and down the sides, and leave to set.
  16. Decorating: Break the chocolate into pieces then melt gently in a bowl set over a pan of hot water.
  17. Spoon into a small paper icing bag  and pipe “Sacher” across the top and leave to set.
Results: This was fairly easy to make. The apricot jam added a bit of a tang to the cake. I really didn’t cake for it.  I didn’t do the lettering on top. I got lazy. I happened to have toasted almonds with coconut that I put on top.
Bottom Line: Three tasters liked it, two did not. Moving on.
Please share with family and friends. Thanks.

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