Introduction: 

Enter the realm of Austrian confectionery with the exquisite Sacher Torte, a beloved dessert cherished for its rich chocolate flavor and tender texture. Originating from the renowned Hotel Sacher in Vienna, this iconic cake is a masterpiece of pastry artistry, featuring layers of dense chocolate cake and apricot jam, all coated in a glossy chocolate glaze. Whether served as a luxurious indulgence alongside a cup of coffee or as the crowning jewel of a special celebration, the Sacher Torte never fails to captivate the senses. Join us as we uncover the secrets to crafting this timeless dessert in your own kitchen.


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Ingredients: 

For the Chocolate Cake:

7 ounces (200g) bittersweet chocolate, chopped
1 cup (225g) unsalted butter, cubed
1 cup (200g) granulated sugar
6 large eggs, separated
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
Pinch of salt

For the Filling and Assembly:

1 cup (300g) apricot jam
Chocolate glaze (recipe below)

For the Chocolate Glaze:

7 ounces (200g) bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 tablespoon corn syrup
½ cup (120ml) heavy cream


Instructions:

Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.


In a heatproof bowl set over a pan of simmering water (double boiler), melt the chopped chocolate and cubed butter, stirring until smooth. Remove from heat and let it cool slightly.


In a separate bowl, whisk together the egg yolks and granulated sugar until pale and creamy. Stir in the vanilla extract.


Gradually pour the melted chocolate mixture into the egg yolk mixture, whisking constantly until well combined.


Sift the flour over the chocolate mixture and gently fold it in until just incorporated.


In another clean bowl, using a hand mixer or stand mixer, beat the egg whites with a pinch of salt until stiff peaks form.


Gently fold the beaten egg whites into the chocolate batter in three additions, being careful not to deflate the mixture.


Pour the batter into the prepared cake pan and spread it out evenly with a spatula.


Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.


Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.


Once the cake has cooled, carefully slice it in half horizontally to create two layers.


Warm the apricot jam slightly in a small saucepan or microwave, then spread it evenly over the bottom layer of the cake. Place the second layer of cake on top.


Prepare the chocolate glaze by placing the chopped chocolate, butter, and corn syrup in a heatproof bowl.


In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate mixture and let it sit for 1-2 minutes.


Stir the chocolate mixture gently until smooth and glossy, then let it cool slightly to thicken.


Pour the chocolate glaze over the top of the assembled cake, allowing it to drip down the sides.


Let the glaze set at room temperature for about 1 hour before slicing and serving.


Enjoy the decadent delight of homemade Sacher Torte, with its luscious layers of chocolate cake and apricot filling, enveloped in a glossy chocolate glaze.


Conclusion: 

With its exquisite combination of flavors and textures, the Sacher Torte stands as a testament to the artistry of Austrian pastry making. Whether enjoyed as a special treat for a celebration or simply to indulge your chocolate cravings, this iconic dessert is sure to leave a lasting impression. So gather your ingredients, don your apron, and prepare to embark on a culinary journey to the heart of Vienna with the unforgettable Sacher Torte. Guten Appetit!