The sachertorte can be considered the queen of chocolate cakes, loved and appreciated all over the world. It was invented in 1832 by Franz Sacher, when he was apprentice under austrian Chancellor Metternich´s chef. Due to a sudden illness of the head chef, Franz was required to create a dessert for an official lunch held by Metternich. The cake, prepared by combining simple elements such as chocolate and apricot jam, was a huge success and since then its fame has spread all over the world. The original recipe for the cake is jealously keep by the Hotel Sacher in Vienna. Below is the recipe, inherited from my mother-in-law, of a fantastic sachertorte, baked 1000 times and always exceptional. As Nanni Moretti says in the film Bianca…” You’ve basically never tasted Sacher Torte? “. “No.” “All right. Let’s keep it up, let’s hurt ourselves! “
Ingredients
24 cm cake pan
- 4 eggs weighed with shell
- same weight of sugar
- same weight of all purpose flour
- 1 hg butter
- 1 hg dark chocolate
- 1/2 glass of milk
- 1 sachet of baking powder
- 1 salt outlet
For the filling
- Apricot jam
- 200 gr. dark chocolate
Preparation
- Weigh the eggs with the shell, then separate the egg whites from the yolks into two bowls.
- In a saucepan melt, stirring, the dark chocolate with butter and milk. Leave it cool down.
- In the bowl with the yolks add the sugar and using a hand mixer with whisks, beat the the eggs until they are white and foamy. Sift the flour over the mixture. Mix carefully.
- Carefully incorporate the yeast
- Beat the whites to snow with a pinch of salt.
- Incorporate the whites into the cake mixture, stirring from the bottom to the top.
- Transfer to a baking paper lined springform, smooth the top.
- Bake in a preheated oven at 180 degrees for approximately 40 minutes (The cake is done when it yields slightly to the touch.)
- Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
- Cut the cake in three parts horizontally. Warm the jam and stir until smooth. Brush the top of the cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.
- Melt the dark chocolate in a bain-marie
- Chop the chocolate into a saucepan and let it melt stirring well.
- Pour all the lukewarm chocolate at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set overnight. Serve garnished with whipped cream.
An idea for a birthday cake: sachertorte decorated with mini macarons stuffed with vanilla ganache!!! Enjoy.
