Recipe: Yummy Sacher Torte

Sacher Torte. It is one of the most famous Viennese culinary specialties. It improves if left a day or two before cutting. Lidia Bastianich's Sacher torte, a classic Austrian chocolate cake layered with apricot preserves, is deliciously moist.

Sachertorte Cake, also know as Sacher Cake and Eduard Sacher Torte is a famous classic Viennese cake. Probably the most famous chocolate cake of all-time. The classic Sacher Torte is made with chocolate cake layers, apricot preserves and a shiny chocolate-glaze finish. You can have Sacher Torte using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Sacher Torte

1. You need of Cake base:.
2. You need 150 g of soft butter.
3. It's 150 g of powdered sugar.
4. Prepare 1/2 of vanilla bean (or 1 Tbsp vanilla sugar, or 1 tsp extract).
5. Prepare 7 of egg yolks.
6. You need 150 g of dark couverture chocolate.
7. You need 1-2 Tbsp of Brandy or rum (optional).
8. You need 7 of egg whites.
9. You need 30 g of sugar.
10. You need 150 g of cake flour.
11. Prepare 1 tsp of baking powder (optional).
12. You need of Fruit jam glaze:.
13. Prepare 120 g of apricot, red current or raspberry jam.
14. Prepare 50 g of sugar.
15. It's 4 Tbsp of water.
16. It's 1 Tbsp of lemon juice (1/2 lemon squeezed).
17. You need of Chocolate icing:.
18. Prepare 200 g of sugar.
19. You need 125 ml of water.
20. You need 150 g of dark couverture chocolate.

It's a lovely cake fit for any occasion. For my first job fresh out of pastry school. And my Sacher Torte for my European Desserts and Contemporary Plated Desserts Class (which is The kids and I enjoyed the Sacher torte. It's chocolate, but not too rich.

Sacher Torte step by step

1. Preheat oven to 170C. Oil and dust with flour a 26 cm springform..
2. Cream the butter with the powdered sugar, and vanilla/vanilla sugar until fluffy. Add the egg yolks one by one and stir in the warm, melted chocolate. Add brandy/rum if using..
3. Beat the egg whites with the sugar until stiff peaks form then pour over the creamed butter/sugar. Sieve the flour over top the egg whites and fold in lightly until well mixed..
4. Pour the batter into the springform and even out..
5. Bake for 45-60 minutes or until a skewer comes out clean when inserted into the center. For the first 12 minutes, prop the oven door open the width of a finger so the batter can rise before forming a crust. Let cool overnight..
6. Make the jam glaze: In a small pot, cook the jam with the sugar, water and lemon juice. When it boils down to a third, run it through a sieve..
7. While still hot, spread over the cake and let cool for at least 2 hours before spreading the chocolate topping..
8. Make the chocolate icing: Cook the sugar in the water for 5 minutes. Let cool somewhat..
9. Melt the chocolate in a water bath and gradually stir in the sugar water..
10. Stirring frequently, let the icing cool until creamy yet still fairly liquid-y. (The consistency depends on the temperature). When it’s the correct consistency, immediately spread over the cake..
11. Let cool. Serve with whipped cream if you like..

Sacher Torte is a classic Austrian chocolate cake, filled with apricot jam and glazed with chocolate. Sachertorte is probably the most famous chocolate cake in the world. The original Sachertorte is the most famous Austrian cake. It is a classic, layered chocolate sponge cake that is thinly coated with high-quality apricot jam and topped with chocolate icing. Sacher Torte: Viennese Barbara Cacao shares the controversial story of Vienna's Sacher Cake, and a Sacher Torte recipe.