Sacher (Sacher-Torte)
8 servings
120 minutes
Sacher cake is an exquisite Austrian dessert created in 1832 by pastry chef Franz Sacher. Its rich chocolate flavor with subtle notes of almond and brandy perfectly complements the fruity tartness of apricot jam. The cake features a smooth and glossy chocolate glaze that creates a luxurious effect. Sacher is traditionally served with unsweetened whipped cream, enhancing its harmonious taste. Its rich texture and elegant appearance make it an ideal choice for festive occasions and cozy evenings over coffee. This recipe allows you to prepare a classic Sacher with the precision of Austrian masters, following the original techniques and traditions that convey the spirit of Viennese pastry culture.
1
Cream the butter with 80 g of sugar until white.
- Butter: 90 g
- Sugar: 230 g
2
Melt 50 g of chocolate in a water bath and add it to the butter.
- Dark chocolate: 350 g
3
Add ground almonds and cognac.
- Ground almonds: 50 g
- Cognac: 2 teaspoons
4
Then separate the yolks from the whites (the whites will be needed later). Carefully add the yolks one by one to the chocolate-butter mixture and mix until smooth.
- Chicken egg: 3 pieces
5
Add flour, baking powder, and cocoa. Mix well.
- Wheat flour: 80 g
- Baking powder: 1 teaspoon
- Cocoa: 2 tablespoons
6
Whip the egg whites with a pinch of salt until peaks form. Then gently fold the egg whites into the main mixture in portions.
- Chicken egg: 3 pieces
7
Preheat the oven to 180 degrees, pour the dough into a greased silicone (or simply removable) mold and bake for 40-45 minutes. Check readiness with a toothpick. Without removing the cake from the mold, let it cool and then rest for at least 8 hours.
8
Cut the cake into two parts lengthwise, spread the lower part with jam (set aside 2 tablespoons of jam), cover with the second cake. Trim the edges and top to make them even. Heat the reserved jam and strain it through a sieve. Spread it on top of the cake and refrigerate for 30 minutes.
- Apricot jam: 150 g
9
Boil 150 g of sugar and 150 ml of water to make caramel, then add 300 g of chocolate while stirring constantly to make a smooth glaze.
- Sugar: 230 g
- Water: 150 ml
- Dark chocolate: 350 g
10
Place the cake base on a rack and carefully coat the edges with glaze. Then pour half of the remaining glaze on top and smooth it out. Let it set. Then heat the remaining glaze and pour it on top again. Let it set again. You can write on top if you wish, but that's up to you.
- Dark chocolate: 350 g