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Austrian Sacher Torte

A recipe for a cake that is almost 200 years old... In 1832, a 16-year-old assistant cook named Franz Sacher managed to create a dessert that impressed the Chancellor of the Austrian Empire. Since then, the cake has become one of the most famous pastries and has made its creator famous worldwide... This cake is amazingly delicious! Essentially, it is a chocolate sponge cake soaked in apricot jam and topped with chocolate glaze.

For the sponge cake:

Butter

1 cup (softened)

Sugar

1 cup

Eggs

Flour

1 cup

Chocolate

5.3 oz (dark)

Chocolate Glaze:

Sugar

3/4 cup

Water

2/3 cup

Chocolate

10.6 oz (dark)

Apricot Jam

for soaking the layers

To prepare the Austrian Sacher Torte, start by baking a chocolate sponge cake. Melt the chocolate in a water bath and allow it to cool to room temperature.

Beat the butter with sugar until the sugar completely dissolves, then gradually add the cooled melted chocolate. Beat until smooth (not for too long).

The chocolate must cool slightly, otherwise the butter will melt in it, making the mixture too liquid.

Separate the egg whites from the yolks. Set the whites aside for now, and add the yolks to the chocolate mixture and mix.

Beat the egg whites with a pinch of salt until fluffy and stiff. Add 1/3 of the whites to the chocolate mixture. Mix and add a cup of sifted flour, then mix everything together.

Finally, fold in the remaining egg whites. They will give the batter volume and airiness.

Pour the sponge cake batter into a pan lined with parchment paper at the bottom. Bake the sponge cake in the oven at 350 degrees Fahrenheit for 1 hour.

The diameter of the pan is usually 8-10 inches, height 2.5 inches.

Prepare the chocolate glaze for the Sacher Torte. It is quick and easy to make. First, prepare a sugar syrup, then when it boils, remove it from heat and add chocolate pieces. Stir until the chocolate is completely melted. Let the chocolate glaze cool. It will thicken slightly, and only then can you cover the cake with it.

Now, take the baked sponge cake and cut it in half (using a serrated knife). Spread jam on one layer, cover with the other, then spread jam all over the cake (on top and on the sides). Heat the jam in a small saucepan and add a little water to make it more liquid.

Place the jam-covered cake in the refrigerator for 20-30 minutes, so the jam can set slightly. This will help the glaze adhere better and not slide off.

Cover the cake with the chocolate glaze. It's easier to do this on a rack, but not necessary. The glaze should completely cover the entire surface and sides of the cake. Pour the chocolate glaze onto the center of the cake (generously), then use a spatula or a large wide knife to spread the glaze. Excess glaze will flow down the sides of the cake. Place the cake in the refrigerator to allow the glaze to set.

Remove the cake from the refrigerator and use a piping bag to write the name of the pastry chef who created this magnificent chocolate Sacher Torte on top of the cake with the remaining glaze.

(4/5)