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
You can test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance.
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)
For the frosting:
1 cup sugar
½ cup water
1 1/8 cup chocolate
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
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.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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