World Recipe: Austrian Sachertorte

13 Oct World Recipe: Austrian Sachertorte

The Sacher Torte is an iconic Austrian dessert created in 1832 by Franz Sacher, a young pastry apprentice in Prince Metternich’s court. Originally conceived as an alternative to traditional cakes for a high-profile dinner, the torte became an instant success and is now synonymous with Viennese patisserie. Its distinctive layer of chocolate and apricot jam filling have made the Sacher Torte a symbol of elegance and sophistication in global pâtisserie.

Ingredients

For the chocolate glaze:

• Semi-sweet couverture chocolate: 200 grams
• Butter: 120 grams

For the cake:

– Butter: 140 grams

– Salt: A pinch

– Semi-sweet couverture chocolate: 140 grams

– Egg whites: 6 units

– Egg yolks: 6 units

– Sugar: 180 grams

– Icing sugar: 40 grams

– Vanilla extract: 2 tablespoons

– Flour: 140 grams

For the finishing:

– Apricot jam: 300 grams

Preparation

For the cake:

1. Melt the chocolate with the butter in a heat-resistant bowl.
2. Add a pinch of salt, vanilla extract, icing sugar, and egg yolks, one at a time, to the chocolate mixture.
3. Whisk the egg whites with the sugar until stiff peaks form.
4. Fold the meringue into the chocolate mixture, alternating with the sifted flour.
5. Divide the batter between two 22 to 24 cm greased and floured cake pans.
6. Bake at 180°C (350°F) for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.

For the glaze:

1. Melt the chocolate and butter together at 40°C (104°F), mixing until smooth.

For the finishing:

1. Sift the apricot jam and use it to sandwich the two cake layers together.
2. Spread apricot jam over the entire surface of the cake.
3. Let it rest before covering with the warm chocolate glaze.
4. Pour the glaze over the cake, allowing it to set before decorating with the name “Sacher” written in chocolate.