Sacher torte Jernej Kitchen from jernejkitchen.com
Introduction
Sacher Torte is a classic Austrian chocolate cake that has been enjoyed for over 200 years. This rich and decadent cake is made with layers of chocolate sponge cake and apricot jam, covered in a smooth chocolate glaze. The cake is named after Franz Sacher, who created the recipe for Prince Wenzel von Metternich in 1832. Since then, it has become a favorite dessert around the world.
Ingredients
For the Cake: - 4 oz (113g) unsweetened chocolate, chopped - 1/2 cup (120ml) hot brewed coffee - 1/2 cup (113g) unsalted butter, room temperature - 1 cup (200g) granulated sugar - 4 large eggs, separated - 1 tsp vanilla extract - 1 cup (125g) all-purpose flour - 1 tsp baking powder - 1/4 tsp salt For the Filling: - 1 cup (250ml) apricot jam For the Glaze: - 4 oz (113g) semisweet chocolate, chopped - 1/4 cup (60ml) heavy cream - 2 tbsp (30g) unsalted butter
Instructions
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper. 2. In a heatproof bowl, combine the chopped chocolate and hot coffee. Stir until the chocolate is melted and the mixture is smooth. 3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks and vanilla extract. 4. In another bowl, whisk together the flour, baking powder, and salt. 5. Add the melted chocolate mixture to the butter mixture and stir until well combined. 6. Gradually add the flour mixture to the chocolate mixture, stirring until just combined. 7. In a separate bowl, beat the egg whites until stiff peaks form. 8. Gently fold the egg whites into the cake batter until no white streaks remain. 9. Pour the batter into the prepared cake pan and smooth the top with a spatula. 10. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 11. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. 12. Once the cake has cooled, use a long serrated knife to cut it in half horizontally. 13. Spread the apricot jam over the bottom half of the cake, then place the top half of the cake back on. 14. To make the glaze, combine the chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave for 30 seconds, then stir until smooth. If needed, microwave for an additional 10-15 seconds. 15. Pour the glaze over the top of the cake, using a spatula to smooth it over the sides. 16. Let the glaze set for at least 30 minutes before serving.
This Sacher Torte recipe is sure to impress your friends and family. It may take a bit of effort to make, but the end result is well worth it. The combination of chocolate and apricot jam is simply divine, and the smooth glaze ties everything together perfectly. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent dessert experience.