Introduction:
Sacher Torte is a legendary Austrian dessert created in 1832 by Franz Sacher. It consists of a dense, chocolate sponge cake layered with apricot jam and covered with a glossy, bittersweet chocolate glaze. Known for its luxurious texture and rich flavors, Sacher Torte is often served with unsweetened whipped cream, offering a delicate balance between sweetness and decadence. Traditionally associated with Viennese coffeehouses, this cake is a sophisticated treat for chocolate lovers and perfect for special occasions.
Ingredients:
- 150g dark chocolate (70% cocoa)
- 6 large eggs, separated
- 150g unsalted butter, softened
- 150g granulated sugar
- 125g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- 200g apricot jam
- 2 tbsp warm water
- 200g dark chocolate
- 150ml heavy cream
- 2 tbsp corn syrup (optional for added shine)
Instructions:
- Prepare the cake batter:
Preheat the oven to 170°C (340°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper. Melt the dark chocolate over a double boiler or in the microwave, stirring until smooth. Let it cool slightly. In a separate bowl, cream the butter and half of the sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition, then stir in the melted chocolate and vanilla extract. - Whip the egg whites:
In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Gently fold the egg whites into the chocolate mixture in batches, alternating with the sifted flour, until just combined. - Bake the cake:
Pour the batter into the prepared pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Add the apricot filling:
Once the cake has cooled, cut it in half horizontally to create two layers. In a small saucepan, gently heat the apricot jam with 2 tablespoons of warm water to thin it slightly. Spread a generous layer of the jam over the bottom half of the cake, then place the top layer back on and brush the entire cake with a thin coating of the jam. - Make the chocolate glaze:
In a small saucepan, heat the cream until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Let it sit for 2-3 minutes, then stir until smooth. For extra shine, you can add corn syrup to the glaze. Allow the glaze to cool slightly before pouring it over the cake, ensuring an even coating on all sides. - Finish and serve:
Let the chocolate glaze set at room temperature or in the refrigerator for at least 30 minutes before serving. Traditionally, Sacher Torte is served with a dollop of unsweetened whipped cream to balance the sweetness of the cake.
Health Notes:
- Sacher Torte is a rich, indulgent dessert high in fat and sugar due to the butter, chocolate, and sugar content. It's best enjoyed in moderation, and pairing it with unsweetened whipped cream or fresh fruit can help lighten the overall flavor. The dark chocolate provides some antioxidants, but this is primarily a treat for special occasions.
Serving Suggestions:
- Serve Sacher Torte at room temperature with a dollop of unsweetened whipped cream or a side of fresh raspberries to add a refreshing contrast to the rich chocolate and apricot flavors.
Tips:
- Perfect glaze: To achieve a glossy chocolate glaze, let the cream cool slightly before pouring it over the cake. Pour the glaze in the center of the cake and let it naturally flow over the edges for an even coating.
- Balancing flavors: Use high-quality dark chocolate with at least 70% cocoa for a rich, deep flavor. The apricot jam adds a subtle sweetness and fruity contrast, which complements the dark chocolate.
- Make ahead: Sacher Torte tastes even better the next day as the flavors have more time to meld. Store it in an airtight container and allow it to sit at room temperature for a few hours before serving.
