A traditional Austrian Sachertorte is a rich and decadent chocolate cake that is iconic in Austria, particularly in Vienna. Known for its dense texture, chocolate glaze, and apricot jam filling, this cake has been a symbol of Austrian culinary excellence since its creation in 1832. Here’s a step-by-step guide to making your own Sachertorte:
Ingredients:
For the cake:
- 200g dark chocolate (70% cocoa)
- 120g unsalted butter (room temperature)
- 100g granulated sugar
- 6 large eggs (separated)
- 1 tsp vanilla extract
- 120g all-purpose flour
- 1/4 tsp baking powder
- Pinch of salt
For the apricot glaze:
- 200g apricot jam
- 1 tbsp water (optional, to thin the glaze)
For the chocolate glaze:
- 200g dark chocolate (70% cocoa)
- 200g heavy cream
- 1 tbsp butter
For decoration (optional):
- Whipped cream
- Chocolate shavings or curls
Instructions:
Step 1: Prepare the cake base
- Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line it with parchment paper.
- Melt the chocolate: Place the 200g of dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is fully melted. Once melted, remove from the heat and set aside to cool slightly.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add egg yolks: Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition. Then, add the vanilla extract.
- Combine with chocolate: Gradually fold the melted chocolate into the butter and egg yolk mixture until fully combined.
- Beat the egg whites: In a separate clean bowl, beat the egg whites and salt to stiff peaks.
- Fold the flour: Sift the flour and baking powder into the bowl with the chocolate mixture and gently fold until incorporated.
- Combine with egg whites: Carefully fold in the beaten egg whites, making sure to maintain as much air in the batter as possible.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 45-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 2: Prepare the apricot glaze
- Heat the apricot jam: In a small saucepan, heat the apricot jam over low heat until it becomes runny. If needed, add a tablespoon of water to thin it out.
- Strain the jam: To achieve a smooth consistency, strain the jam through a fine sieve to remove any fruit pulp.
- Coat the cake: Once the cake is completely cooled, slice it horizontally to create two even layers. Spread a thin layer of the apricot glaze over the bottom layer and place the top layer back on. Brush the entire cake with the remaining apricot glaze, ensuring an even coat over the top and sides.
Step 3: Prepare the chocolate glaze
- Melt the chocolate: Chop the 200g of dark chocolate into small pieces and place it in a heatproof bowl.
- Heat the cream: In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt.
- Mix the glaze: Stir the mixture until smooth and glossy. Add the butter and stir until fully incorporated.
- Glaze the cake: Pour the chocolate glaze over the apricot-glazed cake, starting from the center and letting it drip down the sides. Use a spatula to spread it evenly over the top and sides of the cake. Allow the glaze to set at room temperature for about 1 hour.
Step 4: Serve and garnish (optional)
- If desired, serve the Sachertorte with a dollop of whipped cream on the side. You can also garnish it with chocolate shavings or curls for a more elegant presentation.
Tips:
- Quality of chocolate: Since the cake’s flavor relies heavily on the chocolate, choose a high-quality dark chocolate with at least 70% cocoa.
- Slicing the cake: Let the cake cool completely before slicing it to prevent the layers from falling apart.
- Storage: Store the Sachertorte in an airtight container at room temperature for up to 4-5 days. The cake may also improve in flavor as it sits.
Conclusion:
A traditional Austrian Sachertorte is a perfect dessert for special occasions, offering a balanced blend of rich chocolate, sweet apricot jam, and a smooth glossy glaze. The cake is luxurious yet simple, showcasing the timeless elegance of Austrian baking.