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
- For cupcake
- Dark chocolate 130 g
- Vanilla sugar 1 tsp
- Butter 150 g
- Powdered sugar 200 g
- Eggs 6 pcs
- Wheat flour 140 g
- For glaze
- Powdered sugar 200 g
- Dark chocolate 150 g
- Water 125 ml
Torte «Sacher» Recipe
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.
Combine the egg yolks with the butter mixture, adding one yolk each time. Now gradually pour in the melted chocolate.
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.
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.
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.
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.
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.
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.
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.