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Original Sacher-Torte

For a dessert that looks refined, tastes divine, and can even be made ahead, look no further than this incredible torte. It’s easy to see why this is one of Vienna’s crowning glories. Super rich and devilishly delicious roughly sums up this iconic Viennese specialty, Sacher [SAH-kuhr] torte. Made with extra-bittersweet chocolate and cocoa powder, there’s no denying that chocolate is the star. Like many tortes, it’s a dense cake made with little or no all-purpose flour, some nut flour, and leavened with egg whites.

Original Sacher-Torte

The world's most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate.
Prep Time1 hr
Cook Time45 mins
Cooling & Resting1 hr
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Austrian
Keyword: Apricot, Franz Sacher, Hotel Sacher, Original Sacher-Torte, Sacher Cafés, Sacher torte, Sacher torte cake, Summer Dessert, Torte, Vienna
Servings: 12
Calories: 465kcal

Equipment

  • Measuring Cups/Spoons 
  • Glass Liquid Measuring Cups
  • 18 x 24-Inch Plastic Cutting Board
  • 10" Serrated Knife
  • 8" Springform Pan
  • Fine-Mesh Sieve 
  • 5-Quart Stand Mixer
  • High-Heat Scraper
  • Cooling rack
  • Half-Sheet Pan
  • Mini Prep Plus Food Processor
  • 2-Quart Saucepan
  • Spatula Set

Ingredients

THE CAKE, SIFT

  • ½ cup All-purpose flour
  • ½ cup Almond flour
  • ¼ cup Dutch process cocoa powder
  • 1 tbsp. Instant espresso powder
  • ¼ tsp. Table salt

BEAT

  • 1 Stick unsalted butter, softened (8 Tbsp.) 
  • 1 cup Sugar, divided 
  • 5 Eggs, separated, room temperature 
  • 1 tbsp. Vanilla extract
  • 4 oz. Extra-bittersweet bar chocolate (70%), chopped, melted, and cooled to room temperature 
  • ½ tsp. Cream of tartar

THE FILLING, PROCESS

  • ¾ cup Apricot preserves 
  • 3 tbsp. Apricot brandy

THE GLAZE, PLACE

  • 6 oz. Extra-bittersweet bar chocolate (70%), chopped
  • 1 tbsp. Unsalted butter, softened
  • ¾ cup Heavy cream
  • 2 tbsp. Light corn syrup
  • Glacéed apricots, optional
  • Whipped cream, optional

Instructions

  • Preheat oven to 400°. Coat an 8-inch springform pan with butter, line with parchment paper, and coat paper with butter. Dust pan with flour and shake out excess.

The Cake

  • Sift together all-purpose flour, almond flour, cocoa powder, espresso powder, and salt in a medium-mesh sieve or sifter.
  • Beat butter and 3/4 cup sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, 3–5 minutes. Add yolks, one at a time, beating until thick, then beat in extract. Transfer mixture to a large bowl, then wash and dry mixer bowl.
  • Whisk egg whites and cream of tartar in the bowl of a stand mixer on medium-low speed until thick and foamy, 2–3 minutes; increase speed to medium-high.
  • Gradually sprinkle in remaining ¼ cup sugar and whisk until firm peaks form, 2–3 minutes more.
  • Fold melted chocolate into butter mixture, followed by flour mixture in batches.
  • Stir one fourth of the egg whites into the batter. Fold in remaining whites, in three batches, adding more when no streaks remain; pour batter into prepared pan. Bake torte on center rack until a toothpick inserted into the center comes out almost clean, 28–30 minutes.
  • Let torte cool in pan 10 minutes; remove springform ring and turn torte onto a rack to cool completely.
  • Level cake top with a serrated knife, then slice cake in half horizontally. Arrange bottom layer, cut side up, on a rack set inside a baking sheet lined with parchment paper.

The Filling

  • Process preserves in a mini food processor until fairly smooth; transfer to a saucepan and stir in brandy. Bring apricot mixture to a boil over medium-high heat, then reduce heat to medium-low and simmer until it thickens and reduces slightly, about 15 minutes.
  • Spread filling on top of cut side of bottom layer; top with second layer, cut side down. Chill torte until filling sets, about 20 minutes.

The Glaze

  • place chocolate and butter in a 2-cup measuring cup with a pour spout. Heat cream and corn syrup in a saucepan until nearly boiling. Pour cream mixture over chocolate and butter; let stand 5 minutes, then whisk until chocolate is melted and glaze is smooth.
  • Pour glaze over top of torte, starting in the center and radiating out towards the edge so it flows down the sides of the torte. Smooth top and sides to evenly coat torte. Chill torte to set glaze, about 1 hour.
  • Garnish top of torte with Glacéed Apricots; serve with whipped cream.

Notes

Per serving, Calories: 465

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories465
  • % Daily Value *
  • Total Fat 29g 45%
    • Saturated Fat 16g 80%
  • Cholesterol 121mg 41%
  • Sodium 102mg 5%
  • Total Carbohydrate 46g 16%
    • Dietary Fiber 1g 4%
  • Protein 7g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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