Next up on the baking front is Sacher Torte. This is a ‘cake’ which originated in Vienna and I first tasted it in the Savoy Restaurant in Prague. As an aside, if you are ever in Prague a visit to Savoy Restaurant is very worthwhile. The food is very good and the restaurant has a wonderfully adorned ceiling to marvel at too.
It is a rich, fairly moist and dense confection, which tastes wonderful, with a little whipped cream.
I followed a fairly standard recipe, which adheres more to the traditional way it would have been made in years past. Many recipes incorporate ground almonds, which are not included here.
I have two photos to share this time. But a major mistake was not to cut the cake to show the inside. I will do that next time and add the photo to this page.
- 7 egg yolks
- 150 g softened butter
- 125 g icing sugar
- 200 g dark chocolate
- 1 packet (8g) vanilla sugar
- 7 egg whites
- 125 g crystal sugar
- A pinch of salt
- 150 g flour
- Butter and flour for the mould
- 150 – 200 g apricot jam, for spreading
- Rum, if desired
- Whipped cream to garnish
For the glaze:
- 200 g dark chocolate coating or cooking chocolate
- 250 g sugar
- 150-170 ml water
1. Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Pre-heat the oven to 180 °C. Grease a cake tin with butter and sprinkle with flour. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Fill the dough into the tin and bake for around 1 hour.
2. Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
3. If the apricot jam is too solid, heat it briefly and stir until smooth, before flavouring with a shot of rum. Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
4. For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.
5. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife. Leave the cake to dry at room temperature.
Serve with a garnish of whipped cream. If possible, do not store the Sacher Torte in the fridge, as it will “sweat”. This will also take the shine off the ganache, which is often how it is served.
I have made this twice now, the second time I changed the recipe for the ganache, Instead of the one above:
- 200 g dark chocolate
- 200g of double cream
Heat the cream in a saucepan. When hot, but not boiling, take the pan off the heat and add in the chocolate, chopped into small pieces. Stir gently as the chocolate melts into the cream. When it is fully melted allow it to cool a little. Then pour over the top of the cake, it should coat the top and down the sides. You can use a palette knife to cover any area of the sides that don’t get coated. A tip is to do this while the cake is on a cooling tray, which is standing over a baking tray to catch any excess chocolate.
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