The recipe for the famous Sachertorte is probably one of the best kept secrets of Viennese dessert cuisine and only few insiders are familiar with the original recipe. More than 360,000 cakes of the Original Sacher Torte are produced annually. And you can bake a very similar cake at home with our recipe. And don’t forget to serve a generous portion of whipped cream with your cake!

Metainformationen

Ingredients

  • 140 g butter (room temperature)
  • 110 g icing sugar
  • 1/2 vanilla pod (pulp scraped out)
  • 6 eggs yolks
  • 130 g chocolate
  • 6 egg whites
  • 110 g granulated sugar
  • 140 g flour (smooth/fine)
  • 200 g apricot jam
  • butter (for greasing tin)
  • flour (for flouring tin)
  • heavy cream (for decoration)

For the coating:

  • 200 g granulated sugar
  • 125 ml water
  • 150 g chocolate

Directions for Sachertorte

  1. Mix soft butter, sugar and vanilla pulp in a bowl until creamy. Slowly stir in egg yolks, one after the other, and beat to form a thick, frothy mixture.
  2. Melt chocolate in a bowl over hot water and stir into the butter mixture. Whisk the egg whites until the mixture is stiff and gradually add the granulated sugar. Whisk until the mixture is smooth and thick enough to cut with a knife. Spoon the egg white mixture onto the egg yolk mixture, sieve the flour over this and then carefully mix everything together with a wooden spoon.
  3. For the cake base, line a springform cake tin with baking paper and grease and flour the edges.
  4. Pour in the mixture, smooth the top and bake in a pre-heated oven at 170 °C/ 350 °F for approx. 60 minutes with the oven door open ajar for the first 10-15 minutes.
  5. Tip the cake with the cake tin onto a cooling rack and leave to stand for approx. 20 minutes. Tear off the paper, turn the cake around and allow to cool fully whilst still in the tin to smooth out the unevenness of the surface. Remove from the tin and halve horizontally with a sharp knife.
  6. Slightly warm the jam and stir until it is smooth. Brush the top of both sponge halves and put back together again. Brush the whole of the cake with the jam, including the sides, and allow to dry slightly.
  7. To make the covering, bring the sugar and water to the boil for 5-6 minutes and leave to cool slightly. Melt the chocolate in a bowl over hot water and gradually mix with the sugar mixture stirring continuously until the mixture is thick and smooth.
  8. Pour the warm covering over the cake in one go and smooth over the cake with a palette knife in as few strokes as possible.
  9. Allow the Sachertorte to dry for a few hours until the covering is hard. Cut into slices and serve with whipped cream.

TIP

Make sure that the covering isn’t too hot. Otherwise it will be dull in colour after drying and won’t have its usual attractive sheen. 

HISTORY BOX

The origins of the Sachertorte lead back to Prince Metternich who asked the court kitchen to prepare a special dessert. As the head chef was ill, the apprentice, Franz Sacher, had the responsibility of developing a recipe and he then created the famous Sachertorte. The recipe was later enhanced by his son, Eduard who developed it into the version we know today. The Sachertorte isn’t usually decorated – it is only the House of Sacher which gives the cake its famous seal.

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