Sacher Torte
Today we’re traveling to Austria, specifically Vienna. We’re making the famous Sacher Torte. If you’ve never heard of or had one before, let me give you a quick rundown. Sacher Torte is an interesting one because while it is a Viennese dessert, it’s specifically a speciality of the famous Sacher Hotel in Vienna. Originally created by pastry chef- Franz Sacher, this chocolate cake with an apricot filling is probably one of the most popular European desserts today. I mean, talk about a legacy!
So what makes this so special? Well, we’re talking about a light, incredibly soft chocolate sponge that is layered with an apricot filling that is just the perfect amount of tart, only to be all covered in a luscious chocolate glaze. You can see why it’s so popular. Even if you’re not a fruit with chocolate kinda person, trust me, you’re gonna love this . Enjoy!
Recipe
Serves: 8
Ingredients
For the chocolate sponge:
95g unsalted butter, soft at room temp
95g caster sugar (a)
1 tsp vanilla extract
95g egg yolks, at room temp
116g good quality dark chocolate (I use Callebaut 811, 54.5%)
140g egg whites, at room temp
70g caster sugar (b)
95g plain flour
pinch of salt
For the apricot filling:
200g store-bought apricot jam
25g water
For the chocolate ganache:
60g good quality dark chocolate (I use Callebaut 811, 54.5%)
60g heavy cream
10g liquid glucose, optional
For the chocolate glaze:
147g good quality dark chocolate (I use Callebaut 811, 54.5%)
102g unsalted butter
9g liquid glucose
12g water
Method
For the chocolate sponge:
Preheat oven to 180°C. Grease a 13.5”x9.5”rectangle baking tray and line with baking paper. Keep aside.
Melt the dark chocolate in a microwave or over a double boiler. Keep aside.
Combine the flour and salt together in a bowl. Keep aside.
In the bowl of a stand mixer, fitted with a paddle attachment, add the butter, sugar (a) and vanilla and cream until light and pale in colour ~ 3-4 mins.
Add the egg yolks, one at a time, and mix until well emulsified and the mixture looks light and fluffy.
Add the melted cooled chocolate and mix until well combined.
If you have a hand-held beater, you can do this step simultaneously- in a bowl, add the egg whites and sugar (b) and whip the meringue to medium stiff peaks.
Add the meringue to the butter-chocolate mix in three parts, folding gently after each addition. Be careful not to deflate the meringue.
Lastly, sift the dry ingredients on top and fold gently to combine.
Transfer the batter to the prepared baking tray and use a palette knife to spread it evenly. Bake for 17 mins or until the cake springs back when lightly pressed. You can also stick a skewer in to check for any crumbs. Cool down completely.
For the apricot filling:
In a small pot, combine the apricot jam and water and whisk until smooth. You can also use an immersion blender.
Place over medium heat and bring to a boil. Boil for a minute, whisking occasionally. Remove from the heat and cool completely.
For the chocolate ganache:
Place the chocolate in a small measuring jug.
In a small pot, weigh the heavy cream and glucose together. Place over medium heat and heat until just about to boil.
Pour over the chocolate and let it sit for 30 seconds. Use an immersion blender and emulsify to get a smooth ganache. Keep aside.
For the chocolate glaze:
Weigh all the ingredients into a small bowl. Place over a double boiler to melt completely.
Use a spatula to emulsify the glaze. Cool down to 35°C.
Assembly:
Use a 14cm cake ring and cut out two circles of the cake. Place the cake ring on a baking tray lined with paper. Line the ring with acetate.
Place a layer of cake at the bottom of the ring.
Pour half of the apricot filling on top and swirl the tray to smoothen it out.
Place another layer of cake on top and press down lightly.
Pour the remaining apricot jam on top and swirl to smoothen it. Freeze for 15 mins.
Pour the chocolate ganache on top and use a palette knife to smoothen the top. Freeze the cake for 30 mins.
Make sure the chocolate glaze is at 35°C. If too cold, heat it up gently. Transfer to a measuring jug.
Place the cake on a wire rack and pour the glaze on, making sure the sides are covered. Use a palette knife to scrape off the excess glaze.
Carefully transfer the cake onto a serving plate. Refrigerate for 15 mins. or until ready to serve.
Use a hot knife and cut into 8 slices. Serve as is or with fresh whipped cream. Enjoy!
If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow along here:
