Sachertorte

Sachertorte

By
From
Desserts
Serves
8

This is a rich, Austrian chocolate cake invented in 1832 by Franz Sacher in a hotel in Vienna. It is probably one of the most famous Viennese specialities. Traditionally, it would be eaten with whipped cream, but for me, pouring cream is delicious as well.

Ingredients

Quantity Ingredient

For the cake:

Quantity Ingredient
110g soft butter, plus extra for greasing
175g dark chocolate
110g caster sugar
4 large egg yolks, lightly beaten
a dash vanilla extract
125g plain flour
1/2 teaspoon baking powder
5 large egg whites

For the icing:

Quantity Ingredient
4 teaspoons smooth apricot jam
175g dark chocolate
150ml double cream
2 teaspoons glucose

Method

  1. Pre-heat the oven to 150ºC. Lightly grease a 20cm springform cake tin and line the base with baking parchment.
  2. Melt the chocolate slowly in a heatproof bowl set over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water).
  3. Using an electric hand whisk, cream the butter and sugar until very pale and fluffy. Beat in the egg yolks a little at a time, whisking well after each addition.
  4. When the chocolate has cooled slightly, fold it gradually into the creamed butter mixture and then add the vanilla. Add the flour and baking powder and carefully fold it in with a large metal spoon.
  5. Whisk the egg whites in a large, clean bowl to the stiff-peak stage which will take a few minutes, then carefully fold them into the mixture, little by little, using a metal spoon.
  6. Pour the mixture into the prepared cake tin, level the top and bake on the middle shelf of the oven for about 1 hour, or until firm and well risen. When cooked, allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack, then leave it to get quite cold.
  7. Warm the apricot jam and brush the cake all over with it.
  8. To make the icing, melt the chocolate with cream, also in a bowl over simmering water. Then remove the bowl from the heat and stir in the glucose to give a coating consistency. Pour the icing over the whole cake, making sure it covers the top and sides completely. Leave to set for a few hours before serving.
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