Sachertorte
8 servings
90 minutes
The Sachertorte is a masterpiece of Austrian pastry tradition, created in 1832 by young Franz Sacher for Prince Metternich. This elegant dessert captivates with the harmony of rich chocolate flavor, tender dough, and the refreshing tartness of apricot jam. The glaze made from milk and dark chocolate with hazelnuts gives the cake an exquisite texture and depth of flavor. The perfect balance of sweetness and density makes it a favorite among gourmets worldwide. Traditionally served with unsweetened whipped cream, it complements its rich taste with lightness and airiness. It is perfect for special occasions, celebrations, and cozy tea times when one wants to enjoy a timeless classic.
1
Beat softened butter with 200 g of powdered sugar, then add egg yolks.
- Butter: 200 g
- Icing sugar: 250 g
- Chicken egg: 4 pieces
2
Sift the flour in a separate bowl, add baking powder and cocoa. Add to the dough and beat until smooth.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Cocoa powder: 2 tablespoons
3
Whip the egg whites with 50 g of powdered sugar until thick foam and gently fold into the dough. Add cognac.
- Icing sugar: 250 g
- Cognac (brandy): 1 tablespoon
4
Melt dark chocolate in a water bath and add it to the dough. Grease the mold and bake for 30-40 minutes at 180 degrees.
- Dark chocolate: 200 g
5
Remove the baked and slightly cooled cake from the mold and carefully divide it into 2 equal layers. Spread apricot jam on the bottom layer and cover it with the second layer.
- Apricot jam: 400 g
6
Melt the milk chocolate in a water bath, add hazelnuts. Coat the prepared layers with melted chocolate on all sides. Optionally, the cake can be decorated.
- Milk chocolate: 300 g
- Chopped hazelnuts: 20 g
7
Put the cake in the fridge, preferably overnight.
