Austrian Food - Chocolate Cake with Apricot Jam Filling (Sachertorte)
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Austrian Dessert – Sacher Torte
The original Sacher Torte was invented in Vienna in 1832 by a young chef named Franz Sacher. Prince Metternich requested a special dessert to entertain his high-ranking guests and he was so pleased with this cake that he arranged to have the young man apprenticed to the Count of Esterhazy. Upon mastering his trade Franz Sacher returned to Vienna and opened a restaurant.
When Eduard Sacher opened the Hotel Sacher in 1876, the recipe passed on to him. Today, you can only order an authentic Sacher Torte at one of the four Sacher locations in Austria or on the Internet. The following recipe is a very close approximation to the original recipe.
50 Minutes at 325 F
Sacher Cake Ingredients:
5 Eggs (separated and at room temperature)
3 Oz. Unsalted Butter (at room temperature)
¾ Cup of Sugar
¾ Cup of All-purpose Flour (sifted)
1/8 Teaspoon Salt
1 Teaspoon Vanilla Extract
½ Cup Apricot Jam
- Preheat the oven to 325 F.
- Melt the chocolate in a double boiler and allow it to cool.
- Spray an eight-inch round cake pan with nonstick spray and line the bottom of the pan with parchment paper lightly dusted with flour.
- Cream the butter and sugar until fluffy and then add the melted chocolate, egg yolks and vanilla one at a time mixing during each addition.
- Whip the egg whites with the salt until peaks start to form. Add the sugar and continue beating until stiff peaks form.
- Using a rubber spatula, alternate folding in the flour and then the meringue in five equal additions.
- Pour the mixture into the cake pan, level it, place it on a cookie sheet and bake it immediately until a toothpick inserted in the middle comes out clean.
- Allow the cake to cool completely and then slice it in half horizontally.
- Cover the bottom layer with apricot jam and then add the top layer back on.
Chocolate Ganache Ingredients:
6 Oz. of Heavy Cream
6 Oz. of Semi-sweet Chocolate chopped
1 Oz. of Unsalted Butter
- Bring the cream to a boil in a small saucepan and remove it from the heat immediately.
- Place the chopped chocolate in a bowl and pour the hot cream over it.
- Using a rubber spatula, stir to form an emulsion working from the center outwards.
- Once the chocolate cools to 95 F, mix in the butter and spread the mixture over the sides and top of the cake.
- Refrigerate for at least 30 minutes before applying the glaze.
Chocolate Glaze Ingredients:
6 Oz. of Heavy Cream
6 Oz. of Semi-sweet Chocolate chopped
2 Oz. of Unsalted Butter
- Prepare the glaze the same as you prepared the ganache except add 2 ounces of butter at step No. 4.
- Place the frosted cake on a wire rack on a pan lined with aluminum foil.
- This time pour the glaze evenly over the top and sides of the cake. It should be smooth and shiny.
- Chill the cake while still on the rack. After the glaze sets, trim the bottom and place it on a cake dish.
Hotel Sacher in Vienna
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