Sachertorte

The Sachertorte can truly be considered the queen of chocolate cakes, known and loved all over the world. Its story began in Vienna in 1832, when the young Franz Sacher, then an apprentice pastry chef, was asked to prepare a dessert for an important reception hosted by Prince Klemens von Metternich. The result was a cake destined to become one of the symbols of Viennese pastry: chocolate, apricot jam and a rich chocolate coating. The original recipe is still carefully guarded by the Hotel Sacher in Vienna, where the cake continues to be made according to tradition. The recipe I am sharing with you here is not the original Sacher recipe, but a family recipe that I inherited from my mother-in-law. I have made it countless times and the result is always exceptional: a soft chocolate cake filled with apricot jam and completely covered in dark chocolate. And, 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

Ingredients

For a 24 cm / 9½-inch cake tin

• • 4 eggs
  • sugar, the same weight as the 4 eggs weighed in their shells
  • flour, the same weight as the 4 eggs weighed in their shells
  • 100 g butter
  • 100 g dark chocolate
  • ½ glass of milk
  • 1 sachet baking powder
  • 1 pinch of salt

For the filling and coating

• • apricot jam, as needed
  • 200 g dark chocolate

Preparation

Weigh the eggs: weigh the 4 eggs while they are still in their shells. Their weight will determine the amount of both sugar and flour you need. Then separate the yolks from the whites, placing them in two different bowls. Prepare the chocolate mixture: place the dark chocolate, butter and milk in a small saucepan and melt gently, stirring until smooth and completely combined. Remove from the heat and leave to cool slightly. Whisk the egg yolks: add the sugar to the yolks and whisk with an electric mixer until the mixture is pale, light and fluffy. Finish the batter: incorporate the flour, then gradually add the lukewarm chocolate mixture. Mix carefully until smooth and well combined. Finally, add the baking powder and mix thoroughly. Whisk the egg whites: whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the chocolate mixture, a little at a time, using upward movements to keep as much air in the batter as possible.

Bake the cake: pour the batter into a 24 cm / 9½-inch cake tin lined with baking paper. Bake in a preheated oven at 180°C / 350°F for about 40 minutes. Check that the cake is cooked by inserting a skewer into the center before removing it from the oven. Leave to cool: remove the cake from the oven and allow it to cool completely before filling it. It is important that the cake is completely cold before cutting it into layers. Fill the Sachertorte: remove the cake from the tin and, using a long serrated knife, carefully cut it horizontally into three layers. Spread each layer with apricot jam and reassemble the cake. Cover with apricot jam: using a pastry brush, spread a thin layer of apricot jam over the top and sides of the cake.

This will also help create a smoother surface for the chocolate coating. Prepare the chocolate coating: melt the 200 g of dark chocolate in a bain-marie until completely smooth and fluid. Coat the cake: place the Sachertorte on a wire rack and pour the melted chocolate over the top, allowing it to flow naturally down the sides. If necessary, use a spatula or a smooth-bladed knife to gently even out the coating. Leave to rest: allow the chocolate coating to set completely and leave the cake to rest overnight before serving.

 

An idea for a birthday cake: sachertorte decorated with mini macarons stuffed with vanilla ganache!!! Enjoy.

Adocchio’s Tips

• • Weigh the eggs: this is the distinctive feature of this family recipe. The flour and sugar should each weigh exactly the same as the eggs weighed in their shells.
  • Don’t rush the filling: the cake must be completely cold before you cut it, otherwise the layers may break.
  • Choose a good apricot jam: preferably use a smooth, good-quality jam without large pieces of fruit. If necessary, warm it slightly to make it easier to spread.
  • Don’t forget the sides: the thin layer of apricot jam over the top and sides creates an even base and forms a delicate layer between the cake and the chocolate coating.
  • For a smoother chocolate coating: pour the chocolate into the center of the cake and allow it to flow naturally over the sides. Try to use the spatula as little as possible.
  • Make it the day before: resting overnight allows the chocolate coating to set and the flavors to develop. This is one of those cakes that tastes even better the following day.
  • How to serve it: serve it, as is traditional in Vienna, with a dollop of unsweetened whipped cream. It provides the perfect contrast to the rich chocolate and apricot jam.