Enter the world of decadence with the renowned Viennese Sachertorte! A chocolate masterpiece attributed to the genius pastry chef Franz Sacher, this cake, dating back to 1832, is a true embodiment of rich flavors and delightful textures. The secret lies in its aromatic layers, accentuated by a luscious apricot jam filling. Prepare it once, and you’ll find yourself irresistibly drawn to bake it again and again!
Ingredients for Vienna’s Sachertorte:
For the Cake:
- Bitter Chocolate – 60 g (2.1 oz)
- Butter – 170 g (3/4 cup)
- Granulated Sugar – 150 g (3/4 cup)
- Flour – 150 g (1 cup)
- Eggs – 6 pieces
- Brandy – 1 slightly less than a tablespoon
- Baking Powder – 3 slightly less than teaspoons
- Vanilla Sugar – 1 teaspoon
- Cocoa Powder – 35 g (1/3 cup)
- Almonds – 50 g (1/2 cup)
For the Filling:
- Apricot Jam – 200 g (3/4 cup)
For the Chocolate Glaze:
- Bitter Chocolate – 140 g (5 oz)
- Milk – 3-4 tablespoons
- Butter – 10-15 g (1 tablespoon)
Instructions for Vienna’s Sachertorte:
- Beat softened butter with 50 g of sugar until creamy.
- Separate egg whites and yolks. Place egg whites in the refrigerator.
- Break chocolate into pieces and melt over a water bath. Cool to body temperature and add it to the whipped butter.
- To the chocolate-butter mixture, add vanilla sugar, brandy, and mix well with a mixer until smooth.
- While continuously beating, add egg yolks one by one to the chocolate-butter mixture until you achieve a uniform consistency.
- Pour boiling water over almonds and leave for 1 minute. Then peel, dry, and grind them with a blender.
- Sift flour into a bowl. Add baking powder and cocoa. Mix well.
- Whip the cooled egg whites using a mixer. Start at a low speed and gradually increase. Towards the end, slowly add the remaining 100 g of sugar and beat until you get a stable, stiff foam.
- Add half of the whipped egg whites to the chocolate-butter mixture. Add the flour mixture, combined with cocoa and baking powder, sprinkle with ground almonds, and gently mix the dough from the bottom up.
- Add the remaining whipped egg whites and gently mix the dough again.
- Pour the batter into a greased and parchment-lined detachable form, greased with vegetable oil.
- Bake the sponge cake at a temperature of 170-200 degrees Celsius (340-390 degrees Fahrenheit) for 50-70 minutes.
- Remove the finished sponge cake from the mold and let it sit for at least 8 hours.
- Cake Assembly: Slightly heat apricot jam.
- Cut the sponge cake horizontally into 2 layers and spread one layer with apricot jam.
- Cover the jam-coated layer with the second layer and smear the entire cake on top and on the sides with jam.
- For the Chocolate Glaze: Break chocolate into pieces, place it in a saucepan, and melt it over a water bath until liquid.
- Add milk to the melted chocolate and mix well.
- Finally, add a piece of butter or heavy cream and mix well until the butter melts, and the chocolate reaches a homogeneous consistency.
- Cool the chocolate and pour it over the top and sides of the cake.
- You can decorate the cake with inscriptions or other patterns using a pastry bag filled with melted chocolate.
Enjoy your delightful experience!
