Torte «Sacher»

Torte «Sacher» – recipe with photo, confectionery
rating: 3.5
wotes: 4

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 6-8 servings

Torte «Sacher» – The most famous Austrian cake in the world is the result of several fortunate twists of fate. The first was in 1832, when Austrian State Chancellor Prince Klemens Wenzel von Metternich commissioned his kitchen staff to prepare an unusual dessert to impress his special guests. Luckily, the chef fell ill that evening, leaving the chef's apprentice, then 16-year-old Franz Sacher, to perform this culinary trick. Metternich's farewell to a talented teenager: "I hope you don't embarrass me tonight." Franz Sacher seized the moment and created a confection of a lifetime, a chocolate cake that will go down in history as the best dessert. Anyway, shame that evening was not on the menu. The cake soon became iconic and was deemed "presentable at court". From then on, he was a favorite at the imperial court and soon won the hearts (and tastes) of the whole world. This is just a rough description of the original recipe, which of course must remain a closely guarded secret.

Torte «Sacher» Ingredients

Torte «Sacher» Recipe

Broken chocolate

The Sachertorte recipe is very simple. First you need to preheat the oven to 170 degrees. Line the bottom of a baking dish (diameter: 24 cm) with baking paper, grease the sides with butter and sprinkle with flour. Melt the chocolate in a water bath and let cool.

Powdered sugar with butter

Using a whisk or mixer, beat icing sugar (100 g) with softened butter and vanilla.

Eggs in dough

Combine the egg yolks with the butter mixture, adding one yolk each time. Now gradually pour in the melted chocolate.

Egg whites with powdered sugar

Separately, beat the egg whites with the remaining powdered sugar until thick.

Cake dough

Mix butter mixture with sifted flour. Add beaten egg whites and mix.

Cake dough in shape

Pour the dough into a mold and put in a preheated oven for 10-15 minutes, leaving the oven door open for the thickness of a finger. Then close the oven and bake for another 50 minutes.

Chocolate biscuit

After baking, remove the cake from the oven and invert onto a wire rack lined with baking paper. After 20 minutes, remove the baking paper, turn the cake over and let cool completely on a wire rack.

Biscuit cut lengthwise

When the cake has completely cooled, cut it in half lengthwise.

Apricot jam

Heat the apricot jam and beat with a blender until smooth. If the jam with slices can be crushed with a submersible blender, and then rub through a sieve.

Biscuit smeared with apricot jam

Brush the top of both halves of the cake with apricot jam and place one on top of the other. Spread jam on the sides.

Powdered sugar syrup

For glaze, pour 125 ml of water into powdered sugar and cook over high heat for 5 minutes. Remove the sugar syrup from the stove and cool slightly.

Chocolate in syrup

Gradually add the broken chocolate to the syrup and stir until a thick mixture forms. To check if the icing is cooked correctly, you need to mix it with a wooden spoon, let it drain a little. The icing should cover the spoon with a thickness of 4 mm. If the frosting is too thick, add a few drops of sugar syrup to thin it out.

Cake "Sacher"

Pour all of the frosting over the torte at once and spread it quickly with a spatula. Set the cake aside for a few hours to allow the frosting to set and serve. Sacher torte is not decorated with anything, the maximum is to write its name with glaze or sprinkle with chocolate chips. As Coco Chanel said “Elegance is a refusal”, Franz Sacher took advantage of this and was right.

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