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Sacher Torte Recipe


Sacher Torte Recipe is the most famous chocolate cake recipe, prepared in Vienna by the chef Franz Sacher since 1832. It is prepared with a chocolate cake, thinly coated by hand with apricot jam and topped with chocolate icing is the crowning glory. It tastes best with a portion of unsweetened whipped cream.


Sacher_Torte.jpg

PREP: 60 min

INACTIVE TIME: -

COOK: 60 min

DIFFICULTY: medium

SERVES: 10-12


INGREDIENTS


Chocolate Cake Ingredients

1/8 - teaspoon salt

175g - unsalted softened butter

180g - all-purpose flour

20g - honey

6 - eggs

Filling Ingredients

350g - apricot jam

Icing Ingredients

300g - dark chocolate

250g - heavy cream

260g - white sugar

50g - honey


DIRECTIONS


Preheat oven to 175°C. Lightly butter a springform pan, cover with a circle of baking paper inside and butter that too. Melt 250g of dark chocolate in a metal bowl placed over gently simmering water. stir again and again until totally melted, then remove from heat and let cool slightly, just for some minutes, until it arrives to 32°C. Divide whites of the egg from yolks, placing them into individual bowls. Beat in a bowl the softened butter, add 110g white sugar and 20g honey until creamy and smooth. Add the melted chocolate, then beat in the egg yolks, one at a time. In another bowl beat the egg whites with the salt and the white sugar until glossy. Add egg whites mixture to the dark chocolate mixture mixing delicately from the bottom up. Add in all-purpose flour, until incorporated. Pour all the mixture into the prepared springform pan and smooth the top with the back of a spoon. Bake the chocolate cake in the preheated oven for about 40-50 minutes oo until a toothpick inserted into the centre comes out dry. Remove cake from oven and allow to cool for some minutes on a wire rack. When completely cool remove from pan, remove baking paper and slice horizontally in 3 equal discs. Pour in the apricot jam 1 tablespoon of water and mix well until smooth. Brush all chocolate cake discs with the apricot jam. and place the top of the cake into the bottom. Brush the outside and the top of the cake with the remaining apricot jam. Place cake to the fridge as you prepare icing. Bring the heavy cream to a simmer in a pot over very gentle flame, add honey and when the mixture begins to boil pour in the shredded dark chocolate. Mix well with a whisk, allow to cool just for some moments, stirring often until chocolate mixture reaches the right consistency to spread. Place the chocolate cake on a cooling rack and carefully pour the icing on top of the cake. Spread around the edges and let excess to drip through the cooling rack. Cool to room temperature, transfer carefully using a spatulla to a serving platter and place in the fridge until you serve it. Serve with some whipped cream if you prefer.


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Sacher Torte