Sacher torte in 5 easy steps

Sacher torte is probably the world’s most famous chocolate cake. Back in 1832, the Austrian Stat Chancellor, Prince Klemens Lothar Metterinch-Winnerburg, asked for a great cake which could testify to his guest the grandeur of Austrian patisserie. The head chef was sick and Franz Sacher, apprentice chef at that time, had the opportunity to make history. He sized the moment perfectly and the Sacher torte began the favourite dessert at imperial court and a symbol for Austria.

So famous but the real recipe is still unknown. Quite a debate is also about the thin layer of apricot jam: in the middle of the cake, or on top before the glorious chocolate cascade. What is know is a recipe very close to the original, but you will know it only if you are a chef in the Sacher Hotel. What we know for sure, this cake is the chocolate triumph, so moist and rich the chocolate will melt in your mouth; the jam cuts the chocolate just enough to allow a perfect blend of flavours.

It is not a very simple cake to make but not so unreachable. I made it as a perfect dessert for celebrating a birthday! The recipe should be for a tall cake pan 24 cm diameter. If you don’t have one, don’t panic, split the dough in more cake pans (like I did 😊). So, without even planning it, I've found myself with two Sacher torte: one will feed my freezer!And it will feed me later on!

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Ingredients:

500 gr dark chocolate (at least 72%)

8 eggs

250 gr softened butter (room temperature)

250 gr icing sugar (I keep in my icing sugar jar some vanilla pod)

230 gr white flour ‘00’ sifted.

Pinch of salt

4-5 tablespoons apricot jam

Pre-heated static oven 180°C for an hour

Step 1: take two pots: add in the bigger one some water. Place on gentle heat (the water must not boil). In the small pot add 250 gr of chocolate and place it on top of the other pot. The bottom of the pot with the chocolate must not touch the water. Chocolate needs to melt slowly. Once melted, remove it from the heat but keep it over the warm water.

Step 2: grease the cake pan and dust with a tablespoon of the flour. Using a hand mixer with whisk, beat the softened butter with 200 gr of icing sugar. Keep beating until the butter is smooth and fluffy. Now gradually add the melted chocolate (chocolate should be warm).

Step 3: Divide yolks from white eggs. Add the yolks one by one beating for a while in between. Beat the white eggs with 50 gr icing sugar and pinch of salt until stiff. Then incorporate with the chocolate-butter mix. Fold carefully with a spatula. Finally, add the flour spoon by spoon. Bake in the middle rack for about an hour.

Step 4: once the cake cooled down, with a sharp knife, cut the cake in half horizontally. Put the jam in a bowl and whisk it with a spoon until smooth. Brush the top of both cake halves with the jam (for the half on top just a thin layer).

Step 5: melt the remaining 250 gr of chocolate as per step 1. Pure the lukewarm chocolate over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. It usually comes garnished with whipped cream.