Directions
Sacher Torte is a classic chocolate cake with apricot jam in the middle, topped with a rich dark chocolate ganache on the outside. The harmony of simple ingredients like eggs, butter, chocolate and apricot jam make this cake extraordinary.
This famous Austrian cake is a must-try if you’re in Vienna.
A slice is bursting with deep chocolate flavor and is always served with unsweetened whipped cream.
This recipe is prepared quickly and simply, by mixing all the ingredients in three steps, ten minutes is enough for the entire preparation. It is best to bake it in a bottomless ring for easier removal or line the pan with baking paper.
If you are a chocolate cake lover, you will surely like this recipe.
The video preparation of this recipe is shared and you can follow me on both Olgica Naceva Kitchen profiles on Instagram and Facebook under the same name.
Ingredients and Preparation
65 grams of butter
30 grams of powdered sugar
60 grams of dark chocolate
60 grams of yolks (3-4 eggs)
95 grams of egg whites
60 grams of granulated sugar
50 grams of cake flour
12 grams of cocoa powder
Start by melting the chocolate. Then in another bowl, separate the egg yolks and add the room temperature butter, powdered sugar and melted chocolate to them. Beat all the ingredients with a mixer until you get a nice smooth and creamy mixture, 3-4 minutes are enough. In a separate bowl, beat the egg whites briefly and add the granulated sugar to them. Add in 3 batches and beat until the sugar is completely dissolved and stiff peaks form. Add the egg whites to the bowl with the pre-beaten ingredients, and add the cocoa powder and cake flour. With a wire, mix all the ingredients until they are evenly distributed and transfer the mixture to an 18 cm ring lined with baking paper. Spread evenly on the surface and bake at 160 degrees for 45 minutes.
After the dough has cooled, cut it into two equal doughs with a thickness of 2.5 cm.
Dough syrup
30 grams of apricot jam
10 grams of water
5 grams of dark rum (optional)
Apricot Jam syrup
30 grams of apricot jam
10 grams of water
5 grams of dark rum (optional)
Heat the jam and water on the fire to boil and remove immediately. Add the dark rum and let the syrup cool.
Spread the first crust with the syrup, then apply a layer of apricot jam. Cover with the second dough, spread with syrup and cover with apricot jam all over the surface and on the sides. Leave the cake in the fridge for 15 minutes before you cover it with the chocolate ganache.
Chocolate ganache
90 grams of dark chocolate
90 grams of heavy cream
10 grams of butter
50 ml of milk
Melt all the ingredients in steam, mix them and pour the topping over the cake. This topping is a bit thicker and it is best to spread it evenly with a spatula over the surface and sideways. Store the cake in the refrigerator before tasting. Cut it into 8 equal pieces and decorate as desired.
Have a good appetite!
