Sachercake Recipe
Probably the most famous cake from Austria, but definitely one of the tastiest chocolate cakes in the world. The Sachertorte stands out due to its simplicity, but it is precisely this harmonious combination of simple ingredients that makes it a perfect creation. Almost nobody can evade its simple, yet charming manner, and thus it brings a small piece of Viennese coffee house culture.
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Equipment
- round cakeform (springform)
- handmixer or whisk
- kitchen scale
- thermometer
- fine sieve
- Cake rack (optional)
Ingredients
For the Cake
- 140 g butter at ambient temperature
- 50 g sugar icing sugar if possible
- 140 g chocolate dark at least 55% cocoa content
- 6 egg yolk at ambient temperature
- 6 egg white at ambient temperature
- 170 g sugar caster sugar
- 130 g flour all purpose
- 20 g Cocoa powder
- 1/2 teaspoon baking powder
- 1 pinch salt
- 200 g apricot jam
For the frosting
- 200 g chocolate dark at least 55% cocoa content
- 250 g sugar caster sugar
- 170 g water
Instructions
The chocolate Cake
- Preheat the oven to 170 ° C.
- Melt the chocolate for the dough (140g) over a double boiler, in the oven or in the microwave until lip-warm.
- Beat the lukewarm butter and icing sugar (50g) with a hand mixer until frothy. Gradually stir the egg yolks into the butter mixture.
- Slowly stir the melted chocolate into the butter mixture.
- Add a pinch of fine salt and 1/4 of the sugar (approx. 45g) to the egg white and slowly start to mix. As soon as the mixture becomes frothy, add another 2/4 of the sugar (approx. 90g) and increase the speed. As soon as the egg whites have formed, add the remaining sugar and mix at maximum speed for about 2 minutes until stiff tips form when you pull out the whisk.
- Carefully fold the egg whites into the mixture.
- Mix the flour, cocoa powder and baking powder together and then sieve over the remaining mixture. Fold in the flour piece by piece in several stages.
- Butter and flour the cake form so that the cake comes out more easily later.
- Pour the mixture into the mold and place in the oven at 170 °C. Bake for the first 30 minutes at 170 °C, then reduce the temperature to 150 °C and bake for another 20 minutes.
- Let the cake cool, remove it from the mold and cut once horizontally in the middle.
- Gently heat the apricot jam in a saucepan and stir until smooth. Pass through a fine sieve and use it to thinly spread the cake in the middle. Assemble the cake and coat the sides and top with jam.
For the frosting
- Bring the sugar and water to the boil in a saucepan while stirring.
- Boil the sugar solution to a "thread stage" (that is, until the sugar solution has reached 106 °C).
- Remove from the fire and dissolve the crushed chocolate in the hot sugar solution.
- Place the pot in cold water and rub the glaze on the edge of the vessel with the back of a wooden spoon (tabletting) until the glaze has a thick consistency and is shiny. Then pass the glaze through a fine sieve so that there are fewer air bubbles and small particles are caught.
- Place the cake on a grid and pour the chocolate icing over it.
- Let the glaze cool and solidify. Serve with whipped cream.
