A couple years back I had this Torte at the original Sacher Hotel Cafe while in Vienna
An interesting history: Prince Metternich of Austria asked his court kitchen to create a special dessert for a reception in 1832. The chef was sick that day, so the 16-year-old apprentice Franz Sacher (1816-1907) dreamed something up: and thus the original Sacher-Torte was born. I wrote down the recipe below.
Our Table is set for a special afternoon coffee, eating a Sacher Torte with our friends in Vienna
Sacher Torte
Category: Cake
Cuisine: German
Prep Time: 20 minutes
Cook Time: 55 minutes
You can test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance.
Ingredients
- Round spring form cake pan (8.5 to 9.5 inch):
- 2/3 cup butter (room temperature)
- 1 cup confectioner sugar
- 1/2 tsp vanilla extract
- 6 egg yolks
- 6 egg whites
- 1 cup grated chocolate
- ½ cup sugar
- 1 1/8 cup flour (fine)
- 2/3 cup apricot jam
- butter and flour (for the cake form)
- cream (whipped)
- For the frosting:
- 1 cup sugar
- ½ cup water
- 1 1/8 cup chocolate
Instructions
- Whip the butter, icing sugar and vanilla until creamy in a large bowl.
- Add the egg yolks slowly and continue beating until the mixture is thick.
- Melt the chocolate in a double boiler. When completely melted, fold into the mass.
- Beat the egg white until stiff, sprinkling in the sugar and continue to beat until the mass is glossy and stiff.
- Stir and heap the beaten egg white onto the egg yolk mixture, sift in the flour and carefully fold with a large spoon.
- Line the bottom of the spring form with baking/parchment paper and grease the sides of the form with butter.
- Sift over some flour.
- Fill the spring form with the mixture and spread evenly.
- Bake in a preheated oven at 340F °C for 55–60 minutes, leaving the door slightly ajar during the first 10–15 minutes.
- Turn the cake upside down on a cake rack and allow to cool for about 20 minutes. Open up the spring form and peel off the paper.
- Put the form back on the cake, then turn the cake over. Allow to fully cool
Notes
Test the icing by pouring some over a wooden spoon. a layer of 4 mm should stick. If the chocolate icing is too thick, it can be thinned with a couple drops of sugar water. Don’t let the icing get too hot, or it will not be glossy.
Nutrition information
6 to 8
Serving Size:
1 slice
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