Sacher Cake
8 servings
75 minutes
The Sacher cake is a true embodiment of Austrian pastry tradition. Created in 1832 by young pastry chef Franz Sacher for Prince Metternich, this chocolate dessert became a legend. The delicate chocolate and egg-based sponge has a rich, slightly bitter taste. It pairs perfectly with aromatic apricot jam that adds fruity freshness. The chocolate glaze gives the cake elegance and depth of flavor. Sacher is often served with whipped cream that complements its velvety texture. This cake is not just a dessert but a piece of history and a symbol of Viennese refined taste.
1
Preheat the oven to 180 degrees. Whip 120 g of softened butter and powdered sugar for 2-3 minutes. Add the yolks one by one, continuing to whip.
- Butter: 160 g
- Powdered sugar: 40 g
- Chicken egg: 6 pieces
2
Whip the egg whites well, add 160 g of sugar and beat for 2-3 minutes. Mix the yolk mixture with 120 g of melted chocolate. Add the egg whites and sifted flour.
- Chicken egg: 6 pieces
- Sugar: 190 g
- Dark chocolate: 500 g
- Wheat flour: 120 g
3
Pour the dough into a greased and floured mold. Bake for 35 minutes, remove from the mold and let cool.
- Butter: 160 g
- Wheat flour: 120 g
4
For the glaze, mix milk, cream, 30 g of sugar, and 60 ml of water. Bring to a boil while whisking. Once it starts to boil, remove from heat.
- Milk: 120 ml
- Cream: 100 ml
- Sugar: 190 g
5
Add 380 g of chopped chocolate and 40 g of butter. Mix and cool.
- Dark chocolate: 500 g
- Butter: 160 g
6
Place the jar of jam in a pot of water and warm it slightly. Cut the sponge cake into 2 layers. Spread with warm jam.
- Apricot jam: 1 jar
7
Transfer the cake to a rack and place a wide plate underneath. Cover the cake with glaze. Put it in the refrigerator for a few minutes.