Sachertorte
6 servings
30 minutes
Sachertorte is an iconic dessert of Austrian cuisine, created in 1832 by Franz Sacher for Prince Metternich. This chocolate cake with thin layers of apricot jam and glossy chocolate glaze captivates hearts with its elegant simplicity and rich flavor. The airy sponge cake, infused with cocoa and almond aroma, perfectly complements the tartness of the jam, creating a harmony of tastes. The thick icing adds refined sweetness and smooth texture. Traditionally served with whipped cream, enhancing its velvetiness. Sachertorte is not just a dessert but a symbol of Viennese pastry tradition, invariably accompanying morning coffee in cozy cafes of Vienna.
1
Melt 100 grams of chocolate with water in a small bowl placed over a pot of boiling water, then cool it down.
- Chocolate: 300 g
- Water: 250 ml
2
Beat the butter with sugar using an electric mixer, adding eggs one by one without stopping. Also add sifted flour, cocoa, ground almonds, and melted chocolate.
- Butter: 125 g
- Sugar: 250 g
- Chicken egg: 3 pieces
- Wheat flour: 150 g
- Cocoa powder: 25 g
- Almond: 60 g
- Chocolate: 300 g
3
Preheat the oven to 180 degrees. Grease a 23 cm round cake pan. Line with parchment. Pour the mixture into the prepared pan and bake for about an hour until done.
4
While the cake is baking, prepare the icing. Melt 200 grams of chocolate and cream in a bowl set over a pot of boiling water, stirring.
- Chocolate: 300 g
- Cream: 160 ml
5
Let the baked biscuit sit in the oven for 10 minutes, then place it on a rack to cool completely. Once cooled, cut it in half and spread jam on it. Place it back on the rack and coat it with icing. Heat the remaining icing and pour it on top.
- Apricot jam: 110 g