AUSTRIAN SACHER TORTE CAKE

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The Sacher Torte is a classic Austrian chocolate cake, known for its rich, dense texture and the perfect combination of chocolate and apricot jam. It was invented by Franz Sacher in 1832 and is still a beloved dessert today. Here’s a traditional recipe for this elegant cake.

Austrian Sacher Torte Cake

Ingredients:

For the Cake:

  • 1 cup (120g) all-purpose flour
  • ½ cup (60g) almond flour (optional, for extra texture)
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 6 large eggs, separated
  • 8 oz (225g) bittersweet or semi-sweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Filling:

  • ¾ cup (240g) apricot jam (smooth, no chunks)

For the Chocolate Glaze:

  • ½ cup (120ml) heavy cream
  • 6 oz (170g) semi-sweet or bittersweet chocolate, finely chopped
  • 1 tablespoon butter

Instructions:

1. Prepare the Cake:

  • Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.
  • In a large bowl, beat the softened butter and half of the sugar (100g) until light and fluffy.
  • Add the egg yolks, one at a time, beating well after each addition.
  • Stir in the melted chocolate and vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour and almond flour (if using).
  • Gradually fold the flour mixture into the chocolate mixture until combined.
  • In another clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar (100g) and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the chocolate batter, being careful not to deflate the mixture.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

2. Prepare the Filling:

  • Once the cake has cooled, carefully slice it horizontally to create two layers.
  • Warm the apricot jam in a small saucepan or microwave until it’s slightly runny.
  • Spread a thin layer of the apricot jam over the bottom layer of the cake, then place the top layer back on.
  • Brush the top and sides of the cake with the remaining apricot jam.

3. Make the Chocolate Glaze:

  • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  • Remove from the heat and add the chopped chocolate and butter.
  • Let it sit for 2-3 minutes, then stir until smooth and glossy.

4. Glaze the Cake:

  • Place the cake on a wire rack set over a baking sheet to catch any excess glaze.
  • Pour the warm chocolate glaze over the top of the cake, letting it flow down the sides until the entire cake is covered.
  • Use a spatula to smooth the glaze if needed. Let the glaze set at room temperature.

5. Serve:

  • For an authentic touch, you can pipe the word “Sacher” on top of the cake using melted chocolate.
  • Allow the cake to rest for a few hours or overnight to let the flavors meld together.
  • Serve slices of Sacher Torte with a dollop of unsweetened whipped cream on the side.

Enjoy your luxurious and decadent Austrian Sacher Torte! This elegant dessert is perfect for impressing guests or treating yourself to something special.

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