Sacher Torte

Sacher Torte

posted in: Cakes, Recipes, Uncategorised | 0

This rich chocolate cake was invented in Vienna in the early nineteenth century. You can find plenty of recipes saying that they’re the ‘original’ Sacher Torte but they all vary. My version is one my family and I enjoy to eat and whether it’s like the original or not, it tastes scrumptious. Sacher cake is better to make a day in advance as resting time improves the flavour.


Makes: 1 cake (21 cm in diameter)
Preparation: 45 minutes (+ cooling)
Cooking: 1 hour


INGREDIENTS

Cake

5 eggs, separated, at room temperature
100 g dark chocolate
50 g cocoa
140 g unsalted butter, melted
80 g almond meal
150 g caster sugar
60 g plain flour
7 g baking powder
Apricot jam

Icing

150 g dark chocolate
50 ml whipping cream
3 teaspoons canola oil

METHOD

Cake

  • Preheat the oven to 165℃ and grease and flour a 21 cm round springform.
  • Sieve the flour, almond meal, cocoa and baking powder into a bowl, combine thoroughly and set aside.
  • Place the chocolate into a heatproof bowl set over a saucepan of simmering water and melt, stirring occasionally. Make sure the bowl is not touching the water as it will burn the chocolate.
  • Place the yolks and a half of sugar into a large bowl and whisk until pale.
  • In a second bowl, whip the egg whites with the other half of sugar until stiff and glossy.
  • Gradually, add the whipped egg whites into the yolks and carefully fold to create a homogenous mixture.  
  • Start adding the dry ingredients and fold gently after each addition.
  • Stirring constantly add the melted butter and chocolate, keep stirring until well combined.
  • Pour the mixture into the prepared springform and bake for 45-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
  • Once it’s cooled, cut the cake horizontally into thirds. Heat the jam in a saucepan and brush over the cake – between each layer and cover the top and sides completely.

 

Icing

  • Place the chocolate, oil and cream into a heatproof bowl set over a pot of simmering water. Make sure the bowl is not touching the water underneath. Stir occasionally until smooth and silky.
  • Pour the chocolate mixture over the cake to cover completely.

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