Lyla Lindsey
The Sachertorte is a world-famous chocolate cake, invented by Austrian chef Franz Sacher in 1832. It is a rich and decadent chocolate layer cake, filled with apricot jam and coated in a creamy chocolate glaze. The cake is typically served with whipped cream and can be made at home. The basic ingredients include butter, sugar, eggs, chocolate, flour, and apricot jam. The recipe involves making the cake batter, creating the apricot and chocolate glaze, and assembling the cake. The cake is baked for around an hour and then cooled before being glazed. The glaze is made by boiling sugar syrup and combining it with chocolate, resulting in a thick, glossy mixture. The apricot jam is heated and flavoured with rum before being spread over the cake. The chocolate glaze is then poured over the cake, creating a smooth and elegant finish.
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What You'll Learn
Making the cake batter
To make the Sachertorte batter, start by preheating your oven to 350°F (175°C or 180°C). Next, line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper. You can also butter and flour the pan instead. If you don't have cake flour, you can make your own by combining all-purpose flour and cornstarch.
In a large mixing bowl, cream the butter and sugar until light and fluffy, this should take about 3 minutes. You can use an electric mixer fitted with a whisk attachment for this step. Make sure to use superfine sugar, also known as castor sugar, as it dissolves more quickly and ensures a smoother batter. Add a teaspoon of vanilla and then add the egg yolks one at a time, mixing well after each addition. You can use pure vanilla extract or, for a more authentic Austrian flavour, use Bourbon Vanilla beans (Madagascar vanilla beans).
Once the dry ingredients are combined, slowly add the melted chocolate and beat until everything is well incorporated. Make sure to melt the chocolate slowly, ideally using a bain-marie or a heatproof bowl over a pan of simmering water. You can also melt it in the microwave in short bursts, stirring in between. Set the chocolate aside to cool slightly before adding it to the batter.
In a separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and continue whipping until stiff, glossy peaks form. This should take around 3-4 minutes.
Now it's time to combine the wet and dry ingredients. Gently fold one-third of the whipped egg whites into the chocolate mixture. Then, add the remaining whites and fold in the cake flour in two additions, being careful not to overmix the batter.
Finally, spread the batter evenly into the prepared pan and bake for about 1 hour or until the cake is risen and springy to the touch. Adjust the baking time based on your oven, as it may take slightly less or more time.
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Melting the chocolate
Melting chocolate is a delicate process that requires careful attention to ensure the chocolate doesn't burn. The traditional method for melting chocolate is to use a bain-marie, or double boiler, which involves placing a heatproof bowl over a pan of simmering water, ensuring the water does not touch the bowl. The chocolate is then slowly melted, with constant stirring, until it reaches a smooth and glossy consistency. This method ensures that the chocolate doesn't come into direct contact with the heat source, reducing the risk of scorching.
Alternatively, modern conveniences like microwaves can be used to melt chocolate. This method is faster and more convenient but requires careful monitoring to avoid overheating. Place the chocolate in a microwave-safe bowl and heat it in short intervals of around 30 seconds, stirring in between, until the chocolate is completely melted. This method is ideal for small quantities of chocolate and can be a quick solution when a bain-marie is not available.
When melting chocolate, it's important to use the right type of chocolate. Chocolate meant for melting, such as couverture chocolate, is ideal as it melts smoothly and has a high cocoa butter content, resulting in a glossy finish. The quality of the chocolate also matters; choose chocolate with a higher cocoa content and avoid chocolate with added oils or sweeteners, as these can affect the melting process and the final texture.
Once the chocolate is melted, it's essential to let it cool slightly before incorporating it into your Sachertorte batter. This allows the chocolate to reach a temperature that won't cook the eggs or other ingredients when mixed together. The melted chocolate should be stirred into the paste with the egg yolks, and then the whipped egg whites and flour are gently folded in. This step ensures that the chocolate is evenly distributed throughout the batter, creating a rich and decadent cake.
Additionally, when melting chocolate, it's crucial to work in a dry environment. Even a small amount of moisture can cause the chocolate to seize and become lumpy. Make sure all utensils and equipment are completely dry before starting, and avoid any contact with water during the melting process. This attention to detail will ensure a smooth and luscious melted chocolate that is ready to be transformed into the iconic Austrian Sachertorte.
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Preparing the apricot jam
Firstly, select good-quality apricot jam with a flavour you enjoy. If you prefer a different flavour of jam, feel free to use that instead. The classic Sachertorte traditionally uses apricot jam, but other options can work well.
Next, heat the jam. This step ensures the jam is spreadable and can be evenly distributed throughout the cake. Place the desired amount of jam in a small saucepan and heat it over medium heat. Stir continuously for a few minutes until the jam becomes runny. You can adjust the consistency by adding a bit of water if needed. If the jam is too solid, a shot of rum can be added to thin it out and infuse more flavour. However, if you prefer to avoid alcohol, simply use water or fruit juice instead.
Once the jam has a spreadable consistency, it's time to assemble the cake. Place the bottom layer of the chocolate sponge cake on a cake stand or serving plate. Spread half of the warm jam mixture evenly over this layer, ensuring it reaches the edges. Then, carefully place the second layer of cake on top.
Finally, spread a thin layer of the remaining jam over the entire cake. This step will give the cake a beautiful shine and help the chocolate glaze adhere better. Allow the jam to dry before proceeding with the chocolate glaze.
By following these steps, you will have prepared the apricot jam for your Sachertorte, adding both flavour and moisture to this iconic Austrian dessert.
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Creating the chocolate glaze
The glaze is what gives the Sachertorte its signature shine. To make it, start by putting 125 ml of water and some castor or superfine sugar in a saucepan. Boil this over high heat for about 5 minutes, then take the syrup off the stove and let it cool a little.
Next, melt some chocolate. You can do this by chopping it and adding it to the syrup, stirring until it forms a thick liquid, or by melting it in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water. You can also melt chocolate in short bursts in the microwave, stirring between each burst, or in a double boiler. Set the melted chocolate aside to cool a little.
Once the chocolate and syrup are ready, combine them, stirring until you have a silky, glossy mixture. If the glaze is too thick, add a few drops of sugar syrup to dilute it. Make sure the glaze doesn't get too hot, or it will be dull when cooked and not glossy.
Now you're ready to glaze the cake. First, make sure the apricot jam layer is dry. Then, pour the glaze onto the top of the cake and quickly spread it with a palette knife, or use an offset spatula to smooth the glaze over the sides. You can also place the glaze in a piping bag and add any designs you like to the top of the cake. Leave the glaze to set for a few hours.
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Baking and assembling the cake
To bake the Sachertorte, start by preheating your oven to 350°F (175°C-180°C). Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper. You can also butter and flour the pan.
In a large mixing bowl, cream the butter and sugar on medium-high speed until pale and fluffy, for about 3 minutes. Add the vanilla and egg yolks, mixing well after each addition. Then, add the melted chocolate and beat until creamy. Set this mixture aside.
In another large bowl, whisk the egg whites and a pinch of salt with an electric mixer until foamy, for about 1 minute. Gradually add the remaining sugar and whip until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the chocolate mixture, followed by the remaining whites. Finally, fold in the cake flour in two additions until just combined.
Spread the batter into the prepared pan and bake for 50-60 minutes, or until a cake tester comes out clean. Allow the cake to cool for about 10 minutes before removing it from the pan and letting it cool completely.
For the filling, heat the apricot jam and rum (or juice) in a small saucepan, stirring constantly until runny. Halve the cake horizontally and spread half of the jam mixture on the bottom layer. Place the other half of the cake on top and cover it with a thin layer of the remaining jam. Leave this to dry.
To make the glaze, put the castor sugar and water in a saucepan and boil for about 5 minutes. Let the syrup cool slightly, then gradually add the chopped chocolate, stirring until thick. Pour the lukewarm glaze over the cake and spread it with a palette knife. Allow the glaze to set for a few hours.
To assemble the Sachertorte, you can write or pipe any designs on top of the cake with the glaze. The cake is traditionally served with unsweetened whipped cream and can be stored at room temperature for up to three days.
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Frequently asked questions
Sachertorte is a rich chocolate cake invented in Vienna, Austria, in 1832 by the 16-year-old apprentice chef Franz Sacher for Austrian State Chancellor, Prince Klemens Wenzel von Metternich.
You will need the following ingredients:
- Unsalted butter
- Superfine sugar (also called castor sugar)
- Bourbon Vanilla beans or vanilla extract
- Eggs
- Chocolate
- Cake flour
- Apricot jam
- Rum
You will need the following equipment:
- A heatproof bowl
- A pan
- A cake tin
- Electric beaters or a stand mixer
- A wire rack
- A fine sieve
- A palette knife
- A piping bag
First, preheat your oven to 350°F (175°C/180°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper and set aside. Next, cream the butter and sugar on medium-high speed until pale and fluffy. Add the vanilla and egg yolks, mixing after each yolk, then add the melted chocolate and beat until creamy. In a separate bowl, whisk the egg whites and salt until foamy, gradually adding the remaining sugar and whipping to stiff, glossy peaks. Finally, fold the egg whites into the chocolate mixture, followed by the cake flour in two additions until just combined.
First, heat your apricot jam and rum in a small saucepan, stirring constantly for two minutes, until runny. Pass the mixture through a fine sieve into a bowl. Slice your cake into two layers and spread the bottom layer with half the jam. Place the other layer on top and spread the remaining jam all over the cake, leaving it to dry. Next, make your chocolate glaze by boiling water and sugar in a small saucepan until the sugar dissolves. Add the cream and butter, heating until melted. Pour the glaze over the cake and quickly spread it using a palette knife.
