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.