- 120 minutes
- For 8 people
- 1.4 € / person
- 355kcal per 100g.
How to make a chocolate Sacher cake .
If we have anything in the old continent, they are dessert recipes with history, and the Sacher cake is one of them.
It is a chocolate sponge cake filled with apricot jam and covered with a dark chocolate glaze. Thus a priori, it might seem that it is not something of the other world.
But this cake, whose recipe is one of the best kept secrets. Over the years, it has earned the status of being considered one of the best cakes in the world . Rivaling home directly with the brownie classic chocolate and chocolate coulant .
The Sacher cake was created by Franz Sacher in 1832 in Vienna , an apprentice pastry chef at the time. He had the opportunity to go down in history when the chief pastry chef was ill.
He had to replace it to create a dessert on the occasion of a party organized by Prince Klemens Wenzel von Mettimich. It is a secret recipe that very few know, and at the time very disputed. So much so that there was a dispute between the Hotel Sacher and a famous pastry shop in Vienna.
The theme was that Franz sent his son Eduard to work as an apprentice to a confectionery in the city, Demel. There he began to prepare the recipe for his father’s famous cake. After Eduard’s death, when his widow stayed in charge of the hotel her husband had founded.
The Sacher Hotel, both establishments claimed their right to name the cake they marketed Sacher. Winning the litigation the Hotel after several years.
The cake of the Hotel Sacher could thus be called Original Sacher-Torte and the confectionery was renamed Eduard Sacher-Torte.
The case is that the difference between the two is minimal, that if one carries the jam only in one layer and the other also below the coverage. I encourage you to prepare it at home, a complete success.
Preparation of the brownies
- In a large bowl beat the butter at room temperature, the icing sugar and the inside of the vanilla bean until creamy.
- Powdered sugar is not simply ground sugar. It is a special type of sugar that has starch in its composition. So it is not substitutable in this case for sugar passed by the grinder.
- If we do not have vanilla pods, we could replace it with a teaspoon of vanilla extract.
- We separate the yolks from the whites and gradually add the yolks to the mixture, beating each time we add one until we get a thick cream texture. We reserve the whites.
- In a small saucepan, melt the chocolate in a double boiler, stirring constantly.
- If we don’t have how to do it in a bain-marie, melt it in a small saucepan over medium-low heat.
- Add the chocolate to the mixture and stir until integrated.
- We add the granulated sugar, normal and ordinary, to the egg whites and with an electric mixer beat until a very firm and shiny cream is created, it remains as a meringue.
- I see it a bit difficult to get the same texture by hand, it would have to be beat a lot.
- Add the meringue and flour to the butter bowl and mix gently with a wooden spoon until integrated.
Baking the Sacher cake
- We preheat the oven to 170º C and prepare the mold. These quantities are adequate for a 22-24 cm mold. diameter.
- To be removable to facilitate later the extraction of the cake. With the base of the mold we make a template on the baking paper and cut.
- We coat the base and walls of our mold with butter.
- We glue the paper that we have cut to the base. Sprinkle the walls with flour.
- Pour the dough into the mold, smooth the surface and bake for 50 minutes or until, when you stick with a stick, it comes out clean. The first 15 minutes of oven we keep the door ajar.
Assembling the sponge cake and jam layers
- When we see that it is ready, we turn off the oven and cool it on a rack, without unmolding it, for 15 minutes. We can leave the oven open and off while it cools on the rack.
- We remove the mold and turn it over, with the bottom up, on the same grid.
- We wait for it to cool down completely to start preparing the filling.
- With a serrated knife we eliminate the bulged part that may have remained, we turn it over and divide it into two equal layers. For this we cut it with a good knife.
- We heat the jam slightly and spread each of the halves with it.
- We mount one part on top of the other, remove the excess jam that may protrude from the edges and let it dry a little.
Icing and final presentation of the Sacher cake
- To prepare the glaze, bring the water to a boil in a small saucepan and add the sugar.
- We constantly stir for about 5-6 minutes dissolving the sugar. We reserve until cool.
- It is important to wait until the syrup is warm before continuing. Since it has to acquire the necessary texture before pouring it on top of the cake. It cannot be too liquid or too thick.
- When we see that the syrup is ready we melt the chocolate in a bain-marie.
- We pour it gradually, without stopping stirring, until we get a thick and smooth frosting.
- Stirring constantly we wait until it is tempered again. It is important not to let it cool just because the surface would crystallize. Because when spreading on the cake pieces would be appreciated, preventing it from being smooth.
- When we see that the frosting has the ideal texture, thick but with movement, it will be ready.
- We place a baking paper on the counter, on top of a rack and on top of the cake.
- We pour the icing over the cake in one go.
- Covering it on all sides and allowing it to overflow on the sides so that it can cover the edge.
To make it look perfect, be sure to visit the step-by-step of this Tart Sacher recipe , so you won’t lose any detail of the process.
Tips for a Sacher Pudding Pie
- An important note, we can not keep the cake in the fridge, it would spoil the icing.
- The or riginal Sacher-Torte carries apricot jam is with a chocolate glaze and sugar water, not the classic chocolate ganache .
- The usual thing is that it is served with chantilly cream, which is a cream based on cream, sugar and vanilla, since its sponge cake is not too moist. With chantilly cream or, failing that, whipped cream, it is delicious.