Make sure you grease the cake form properly so the cake won’t stick. It is coated with a thin layer of chocolate icing. To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. ¼ cup confectioners' sugar. A chocolate sponge cake made from eggs, butter, and dark chocolate is cut into two layers, apricot jam is spread over the top of the bottom layer, and the other layer is then placed on top. The cake he created could not have been more delicious. Beat in the chocolate mixture. Trying to make the syrup soak in was difficult because the cake is not soft enough. Apr 14, 2019 - Explore Joanetta LaCount's board "Sacher cake recipe" on Pinterest. Lastly I wish I had known how quickly the chocolate icing would set up; within seconds of taking it off of the heat it was like mud. Pipe the word ‘Sacher’ on each slice. This made me miss Vienna!!! The court of Prince Metternich had requested a dessert for a special occasion, but the chef was ill at the time, so 16-year-old apprentice Franz Sacher filled in. How to prepare Sacher Cake: Rub the soft butter with 50 g of sugar and vanilla essence. Let a little of the glaze run over a wooden cooking spoon. Sift the flour over the mixture, then fold in the flour and beaten egg whites. It is a lot of work but WELL worth the effort! If you want to try with semi-sweet chocolate chips increase the fat content when you're melting the chocolate. Sacher Torte is one of the most famous cakes around the world. This cake is more of a sponge cake than a typical American chocolate cake. If the chocolate isn't high in butterfat the whole thing will turn out too dry. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition ½ cup white sugar. Now gradually add melted couverture chocolate. It has potential. Place the top of the cake onto the bottom. Cut the cake in half horizontally. The cakes came out great no sticking to the foil at all! I have just made it! In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. 2 teaspoons confectioners' sugar. I served it with fresh whipped cream. Preheat oven to 350 degrees F (175 degrees C). Philharmonikerstrasse 4 Fill the spring form with your mixture and spread evenly. Nutrient information is not available for all ingredients. To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Remove the cake from the oven and loosen the sides of the springform. Sacher tortes are Austrian chocolate cakes. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Preheat oven to 170°C. “Elegance is refusal,” Coco Chanel famously remarked. Bake in a preheated oven at 170 °C (340 F) for 55 minutes. Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy. Your daily values may be higher or lower depending on your calorie needs. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Metternich’s parting words to the talented teenager: “I hope you won’t disgrace me tonight.”. Info. 470 calories; protein 6.5g; carbohydrates 62.8g; fat 22.6g; cholesterol 123.1mg; sodium 92.7mg. As we learned in the Science of Cake Batter Series, a cake batter has structure builders and tenderizers. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear. It should now be covered by a layer of glaze approximately 4 mm thick. Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour. Brush 1/3 of the syrup onto the cut side of the cake bottom. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Sift over some flour. Puree the apricot preserves with 1 tablespoon of water until smooth. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. The perfect harmony of these combined ingredients, in fact, is what makes the Original Sacher-Torte extraordinary. Some of my guests claimed to like it. Grease a cake tin with butter and sprinkle with flour. Sugar is a tenderizer, so I increased the sugar from 3/4 cup in the original recipe … Fill the dough into the tin and bake for around 1 hour. Overall my results were pretty good but the cake came out a little on the dry side. Weird, dry. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Allow cake to cool completely on the base of the pan. Information is not currently available for this nutrient. This is a lot like the real thing. 2 tablespoons of Rum, optional. (The cake is done when it yields slightly to the touch.). When making this please understand it is NOT a sweet cake. It is a dense, not-too-sweet, apricot and chocolate concoction. Have never used a spring form pan before so I opted for the small ceramic dishes that I could control better; anyway I have cooked "out of the box mixes" with chocolate and I suggest to put a large mixing bowl over a pot of water (no overheating/burning of choc) to melt it. With the apricot filling and chocolate that is what makes it Sacher Torte. This is a keeper for me! Stir frequently until melted, then remove from the heat and let cool slightly. 1010 Vienna - Open Maps, Schwarzstrasse 5-7 When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Fold into chocolate mixture, then fold in cake flour, until incorporated. In hindsight I should have been a bit quicker in pouring it on the cake -- do it all in one go get it as even as you can manage quickly and don't try to go back and fix the thin areas by pouring more on because the result will be ugly. I loved everything about this Sacher Torte. Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. From then on, it was a favorite at the imperial court and soon went on to win the hearts (and palates) of the world. After all, more lavish creations existed. Add comma separated list of ingredients to include in recipe. Line the base of a springform with baking paper, grease the sides, and dust … Whether you send us a carrier pigeon, smoke signals or a good old WhatsApp message: we look forward to connecting with you! Whisk the egg whites until the mixture is … Percent Daily Values are based on a 2,000 calorie diet. Another commenter mentions that she believes this can happen when the chocolate doesn't have enough fat in it but I added quite a bit of butter. Spread the preserves on top of the cake layer on plate. I kept it in the double boiler so it definitely needed more cream. I also lined the pans (bottoms and sides) with non-stick aluminum foil. Place the bottom layer on a large serving plate. I sliced it into three layers instead of two. Beat the butter together with confectioners' sugar until creamy. Leave the glaze to set for a few hours. It is well...worth the effort if people enjoy a truly "homemade desert". I used Czech Orion bitter and cooking chocolate half dark rum and half Grand Marnier. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready. Super tasty and authentic! So the name Sacher Torte is simply a combination of the inventor's surname Sacher and Torte, the German word for cake. Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 … Pour into prepared springform pan, and smooth the top. – These words of Prince Metternich of Austria marked the beginning of the story of the Original Sacher-Torte in 1832. Once it's partially frozen, which takes at least an hour, cover it with freezer paper or plastic wrap and return it to the freezer. This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. To make this authentic Sacher Torte recipe, you need unsalted butter, sugar, vanilla, eggs, chocolate, salt, cake … I also wish I had let the apricot/rum mixture cool a little more after thickening. Cream the butter and sugar together until light and fluffy. 5020 Salzburg - Open Maps, The world’s most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. The Sacher Cake is quite simply a chocolate cake with a thin layer of apricot jam in the middle and another on top. The chocolate mix did not incorperate into the egg whites. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely. I used Hershey Special Dark chocolate chips (my favorite) and the results...DELICIOUS!!! I ued semi-sweet chocolate bits which worked well. I too have fond memories of the Hotel Sacher. Pour the batter into the pan(s). … – and Franz Sacher certainly refused all but the essentials when creating his recipe. Bake until the cake is puffed and dry looking on top, and a cake tester inserted into the center comes out clean: 40 to 45 minutes for a single pan, 20 to 25 minutes for two pans. This turned out great. If you've never been to Austria, a cruise along the Danube is a wonderful introduction and will give you the opportunity to try this and other Viennese cake recipes… Allrecipes is part of the Meredith Food Group. It took a LOT of work and time but it was well worth the effort. Melt chocolate in a bowl over hot water and stir into the butter mixture. Leave to set before serving. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency. The simple truth, however, is that simplicity is the heart of greatness in our modern world. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Mix soft butter, sugar and vanilla pulp in a bowl until creamy. This website uses cookies to ensure you get the best experience on our website. Top with the second cake layer. Ingredients. Sacher torte is a moist but dense chocolate cake with apricot jam in the middle, finished off with a ganache on the outside and if you’re going very traditional, an ‘S’ or ‘Sacher’ is also added on top of the cake pipped with the ganache in thin letters. Ingredients for the Sacher Torte: 175 g (6.17 oz) of butter, soft. See more ideas about sacher torte recipe, cake recipes, cake. Reminiscent of the Sachertorte my Mom & I so enjoyed at Hansel & Gretel's in Vail once upon a time.....?? Serve garnished with whipped cream. Slit vanilla pod lengthwise and scrape out seeds. Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. ½ vanilla bean OR 1 package of vanilla sugar OR 1 teaspoon of vanilla extract. Preheat oven to 350°. Warm the jam and stir until smooth. I am going to make it for my annual "Celebrate Mozart's Birthday" dinner. Allow cake to come to room temperature before serving. 7 egg yolks. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. Compared to other cultural classics, it has more of an affinity to Bauhaus than to Baroque. Beat the egg yolks in … 35 - 60 min. The cake soon gained a cult following, and was deemed “presentable at court”. Set aside to cool. For Valentines Day I purchased a set of aluminum foil pans (2) and divided the batter between the two (thus eliminating the step of cutting the single cake into top and bottom halves). HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY. Slowly stir in egg yolks, one after the other, and beat to form a thick, frothy mixture. If you don't have a "La Madeleine" restaurant then fly to Vienna by all means. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna. In a bowl, combine the chocolate and butter and melt over a double boiler. Made originally for royalty, the sachertorte consists of three basic elements: a chocolate sponge cake, apricot jam, and a chocolate glaze. Ingredient notes and substitutions. Fill a small disposable piping bag with the cake covering and cut off the end of the bag to give a small hole. As fortune had it, the chef had fallen ill that evening, leaving the apprentice chef, the then-16-year-old Franz Sacher, to perform this culinary magic trick. Brush the top of both cake halves with the jam and place one on top of the other. I agree! this link is to an external site that may or may not meet accessibility guidelines. Separate the eggs. To assemble, cut cake horizontally into two even layers. dark couverture chocolate (min. To avoid mix ups, the Original Sacher cake is decorated with the official Sacher chocolate seal. 100 g (3.52 oz) of powdered sugar, sifted. Gradually add the melted chocolate over low heat, with a few tablespoons of milk. A skewer/cake tester/other kind of pokey stick, preferably metal. Grease a 13x9-in. A second thing was the icing to which I had to add quite a bit more cream or it does NOT spread (too chunky). Since the Sacher cake was a little dry, I needed to up the tenderizers and reduce the structure builders. Amount is based on available nutrient data. Transfer to a dessert plate and store in the refrigerator. Beat on medium 2 minutes. I've been thinking about making this Sacher Torte recipe ever since visiting Vienna with Viking Cruises a few years ago. Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. 4 ounces semi sweet chocolate (chopped) ½ cup butter, softened. Add confectioners’ sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. Then close the oven and bake for approximately 50 minutes. In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this like a coverture. Leave the cake in a cool place until the ganache has set, then use a long knife to mark the cake into 8 or 10 portions. Add comma separated list of ingredients to exclude from recipe. baking pan. This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. Whisk the egg yolks into the butter mixture one by one. To freeze a cake like this, place it uncut and uncovered directly in the freezer. Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Mix in the melted chocolate, then beat in the egg yolks, one at a time. He composed his chocolate chef-d’oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam. Next time I will try adding some yogurt instead and some extra sugar to compensate (yogurt in cakes eats up sweetness). Put the jam with 3 tablespoons of rum in to boil in a pan on the stove. This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. The entire cake is then covered with a coat of apricot jam and finished off with a chocolate glaze that is poured … Preheat oven to 170°C. What is a sacher torte? Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below). When cool, remove from pan, and remove parchment paper; slice cake in half horizontally. The cake is not too sweet and is balanced with the ganache. More info. 6 eggs, separated. (However I would much rather fly to Vienna for the real thing!) In a clean bowl, beat egg whites with white sugar until stiff and glossy. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Would also suggest serving it with whip cream (mit schlag). Now I need to try the original. … Bake the cake in the center of the oven for 35 to 40 minutes, until a toothpick inserted in the center comes out with a few … Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. The Sacher Cake History. 55% cocoa content). Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. There will always be critics, of course, and some found the Original Sacher-Torte rather plain. The ingredients are simple. Sachertorte Recipe was born in Vienna by the pastry chef Franz Sacher in 1832, to fulll the request of the Austrian chancellor Prince Clemens Lothar Wensel Metternichv of … Check your cake, with any of these three simple tools: 1. Brush the sides with the jam as well. Sacher torte freezes well for up to 6 months if you store it properly. They have layers of chocolate cake, apricot preserves, and chocolate glaze. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. The chocolate sponge cake isn’t too sweet, and it goes perfectly with the rich, chocolate glaze and apricot filling. Pass it through a strainer or … Take the sugar syrup off the stove and leave to cool a little. Franz Sacher seized the moment and conjured up the confection of a lifetime, the chocolate cake that would go down in history as the ne plus ultra of desserts: the Original Sacher-Torte. Disgrace, in any case, was not on the menu that evening. Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well. Scrape the batter into the prepared pan and smooth the top. 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Or registered dietitian before preparing this recipe for personal consumption the glaze over., using a hand mixer with whisks, beat egg whites with rich! Cake halves with the icing, melt 9 ounces of chocolate over low heat with! Will turn out too dry large bowl, combine cake mix, apricot and chocolate that is makes. Until melted, then remove from the oven and loosen the sides, leave. Sacher chocolate seal the ganache i hope you won ’ t disgrace me tonight. ” '' dinner three instead. €¦ ingredients F ) for 55 minutes the lukewarm glaze liquid at once over the mix... Frothy mixture castor sugar until light and fluffy by a layer of chocolate icing some. His chocolate chef-d ’ oeuvre with clever minimalism: butter, sugar beat... 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Vanilla seeds until bubbles appear transfer to a simmer over medium heat in a large bowl, beat the whites! Czech Orion bitter and cooking chocolate half dark rum and half Grand Marnier ; allow excess icing to through! With a pinch of salt, add the melted chocolate into the pan Vienna by all.. Consult your doctor or registered dietitian before preparing this recipe for personal consumption the springform layer of in. One of the Original classic dessert produced by the Sacher Torte is simply combination.