RECIPE / ONE REALIZATION
With the original recipe being kept a secret and exclusive to Hotel Sacher, according to the Austrian Tourist Board , this is the go-to for sachertorte. The recipe makes 12 to 16 servings and is traditionally served with whipped cream.
← Back to the dish overviewRECIPE INGREDIENTS
METHOD
Set the oven to preheat at 180 °C and start slowly melting the chocolate for the sponge.
Take the already softened butter with icing and vanilla sugar mixing them together until they cream, then gradually add in egg yolks one by one.
Sprinkle the remaining egg whites with salt, add in the crystal sugar and whip everything up till stiff peaks appear.
Stir the melted chocolate into the egg mixture while carefully fold in the egg whites and flour alternatively after.
Pour the batter into an already buttered and floured mold and bake for an hour. Remove from the oven and leave to cool.
When cooled, cut the cake in two half layers; cover the base layer with a thin layer of softened apricot jam, flavored with a bit of rum if you like, and set the other layer on top. Take some more apricot jam to cover the cake’s top and sides.
To make the glaze take the chocolate and break it into pieces while the water with sugar is being heated up on the stove for a few minutes.
Transfer the heated mixture into a bowl leaving it to cool till it’s warm to taste and later add the chocolate pieces in to dissolve.
Take the glaze and pour over the sponge in one swift motion spreading it out and smoothing the surface with a broad-bladed knife.
Leave the cake to dry and serve with whipped cream.
OTHER REALIZATIONS
This simplified version of the famous sachertorte is adapted from the Guardian column of the famous Australian chef Dan Lepard. Unlike the original, the almonds are also added to the chocolate sponge which is cut into three or four layers instead of the original two.
USEFUL NOTES
For a flat sponge, when baked, transfer the cake immediately on a flat surface and turn it once again after 25 minutes. Also, it’s important to gently fold in the flour and the egg whites so that the cake doesn’t lose on volume.
Apricot jam being one of the staples of the original recipe, can be substituted with other types if needed. Sometimes the jam is too hard and needs to be heated for easier spreading over the cake or diluted with water. A shot of brandy or rum mixed into the jam is also a nice touch.
The cake is best when eaten the day it’s made, although you can store the cake in an airtight container for up to two days at room temperature. Be careful not to leave the cake in the refrigerator as it will “sweat”.