Savor the Perfection: Vienna’s Sachertorte Cake Recipe

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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!

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Savor the Perfection: Vienna's Sachertorte Cake Recipe

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)

Savor the Perfection: Vienna's Sachertorte Cake Recipe

Instructions for Vienna’s Sachertorte:

  1. Beat softened butter with 50 g of sugar until creamy.
  2. Separate egg whites and yolks. Place egg whites in the refrigerator.
  3. Break chocolate into pieces and melt over a water bath. Cool to body temperature and add it to the whipped butter.
  4. To the chocolate-butter mixture, add vanilla sugar, brandy, and mix well with a mixer until smooth.
  5. While continuously beating, add egg yolks one by one to the chocolate-butter mixture until you achieve a uniform consistency.
  6. Pour boiling water over almonds and leave for 1 minute. Then peel, dry, and grind them with a blender.
  7. Sift flour into a bowl. Add baking powder and cocoa. Mix well.
  8. 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.
  9. 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.
  10. Add the remaining whipped egg whites and gently mix the dough again.
  11. Pour the batter into a greased and parchment-lined detachable form, greased with vegetable oil.
  12. Bake the sponge cake at a temperature of 170-200 degrees Celsius (340-390 degrees Fahrenheit) for 50-70 minutes.
  13. Remove the finished sponge cake from the mold and let it sit for at least 8 hours.
  14. Cake Assembly: Slightly heat apricot jam.
  15. Cut the sponge cake horizontally into 2 layers and spread one layer with apricot jam.
  16. Cover the jam-coated layer with the second layer and smear the entire cake on top and on the sides with jam.
  17. For the Chocolate Glaze: Break chocolate into pieces, place it in a saucepan, and melt it over a water bath until liquid.
  18. Add milk to the melted chocolate and mix well.
  19. Finally, add a piece of butter or heavy cream and mix well until the butter melts, and the chocolate reaches a homogeneous consistency.
  20. Cool the chocolate and pour it over the top and sides of the cake.
  21. You can decorate the cake with inscriptions or other patterns using a pastry bag filled with melted chocolate.

Enjoy your delightful experience!

Savor the Perfection: Vienna's Sachertorte Cake Recipe

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