Viennese Sachertorte
8 servings
510 minutes
The Viennese Sachertorte is a legendary dessert of Austrian cuisine, created in 1832 by Franz Sacher for Prince Metternich. This exquisite chocolate cake combines the rich flavor of dark chocolate, the subtle tartness of apricot jam, and the smoothness of aromatic glaze. Its dense yet tender texture makes each slice a true delight. Traditionally served with whipped cream, it enhances its rich taste. Perfect as a festive treat or a luxurious addition to a cup of coffee. Today, Sachertorte remains a symbol of Viennese pastry tradition, with its original recipe protected by the Sacher Hotel in Vienna. If you want to taste history and true culinary art, this cake is just what you need.
1
Beat 170 g of softened butter with 50 g of sugar using a mixer.
- Butter: 185 g
- Sugar: 150 g
2
Carefully separate the egg whites from the yolks. Put the egg whites in the refrigerator.
3
Break 60 g of chocolate into pieces and melt it in a water bath. Cool to body temperature. Pour the chocolate into the whipped butter. Add vanilla sugar and cognac to the chocolate-butter mixture and mix well with a mixer until smooth. While continuing to beat, add the egg yolks one by one to the chocolate-butter mixture and beat until homogeneous.
- Chocolate: 200 g
- Vanilla sugar: 1 teaspoon
- Cognac: 1 tablespoon
- Chicken egg: 6 pieces
4
Pour boiling water over the almonds and let them sit for 1 minute. Then peel the almonds, dry them, and grind them using a blender.
- Almond: 50 g
5
Sift the flour into a bowl, add the baking powder and cocoa. Mix well.
- Wheat flour: 150 g
- Baking powder: 3 teaspoons
- Cocoa powder: 3 tablespoons
6
Whip the chilled egg whites with a mixer. Start at low speed and gradually increase. At the end of whipping, gradually add the remaining 100 g of sugar and whip well until stiff peaks form. Fold half of the whipped egg whites into the chocolate-butter mixture, add flour mixed with cocoa and baking powder, sprinkle with chopped almonds, and gently mix the batter from bottom to top.
- Sugar: 150 g
- Almond: 50 g
7
Add the remaining whipped egg whites and gently mix the batter again. Pour the batter into a greased or parchment-lined and greased springform pan.
8
Bake the sponge cake at a temperature of 170–200 degrees for 50–70 minutes. Remove the finished sponge cake from the mold and let it rest for at least 8 hours.
9
Slightly heat the apricot jam. Cut the sponge cake horizontally into 2 layers and spread apricot jam on one layer. Cover the jammed layer with the second layer and coat the entire cake on top and sides with jam.
- Apricot jam: 200 g
10
For the chocolate glaze: break the chocolate into pieces, place it in a pot, and melt it in a water bath until liquid. Add milk to the melted chocolate and mix well. Finally, add a piece of butter or heavy cream and mix again until the butter melts and the chocolate is smooth. Cool the chocolate and pour it over the top and sides of the cake.
- Chocolate: 200 g
- Milk: 4 tablespoons
- Butter: 185 g