Viennese chocolate cake "Sachertorte"
12 servings
110 minutes
Viennese chocolate cake 'Sachertorte' is a legendary treat of Austrian cuisine, created in 1832 by pastry chef Franz Sacher. Its delicate chocolate flavor, refined texture, and delightful combination of airy sponge cake with aromatic apricot jam make this cake an exquisite dessert. The smooth chocolate glaze gives it an elegant appearance and rich taste. Sachertorte is traditionally served with unsweetened cream, highlighting its richness and depth. This cake is a symbol of Vienna, beloved by gourmets worldwide, and a true masterpiece in pastry making.
1
Preheat the oven to 180 degrees.
2
Melt 130 grams of chocolate and 130 grams of butter in a water bath. Stir and let it cool slightly. Gradually add 100 grams of powdered sugar and egg yolks.
- Dark chocolate: 230 g
- Butter: 180 g
- Powdered sugar: 225 g
- Chicken egg: 6 pieces
3
Beat the egg whites until thick foam forms. Gradually add powdered sugar while continuing to beat.
- Chicken egg: 6 pieces
- Powdered sugar: 225 g
4
Transfer the chocolate mass to a large container and add one spoon of egg white foam. Alternate adding the remaining egg white foam with flour.
- Wheat flour: 130 g
5
Grease the baking pan with butter and dust with flour. Transfer the dough and bake for 10 minutes with the oven door open.
- Butter: 180 g
- Wheat flour: 130 g
6
Reduce the oven temperature to 150 degrees and bake for another 50 minutes until the cake is ready. Remove the cake from the oven, cover it with a clean towel, and leave it for a day.
7
Remove the cake from the baking pan. Place apricot jam in a small saucepan and heat it. Spread the jam over the cake.
- Apricot jam: 3 tablespoons
8
Melt chocolate and butter for the glaze in a water bath, add water and powdered sugar. Mix well and let it sit for 5 minutes before covering the cake with the glaze.
- Dark chocolate: 230 g
- Butter: 180 g
- Water: 2 tablespoons
- Powdered sugar: 225 g