Franz Sacher allegedly created the Sachertorte, an Austrian chocolate cake or torte, in 1832 for Prince Metternich in Vienna. It is one of the most well-known culinary dishes from Vienna. The basic components of Sacher Torte Cake are chocolate sponge cake, apricot jam, and dark chocolate icing.
What You Need To Make Sacher Torte Cake Recipe
Sacher Torte Cake Recipe
- ¾ cup unsalted butter, at room temperature
- 1 cup superfine sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 7 pic large eggs, at room temperature
- 6 oz semi-sweet chocolate bars, melted and cooled
- ¼ teaspoon salt
- 1 cup cake flour
- 17.5 oz apricot jam
- ¼ cup rum
- 8 oz semi-sweet chocolate bars, finely chopped
- ½ cup unsalted butter, cut into a few pieces
- Begin by preheating the oven to 400 degrees F (205 degrees C) and preparing two 10-inch cardboard circles. To prepare the 9-inch springform pan, generously grease it with soft butter and dust it with flour.
- Next, beat the egg whites until they are frothy and gradually add 1 cup of sugar. Beat the mixture just until soft peaks form. In a separate bowl, beat the yolks with the milk, lemon peel, vanilla, and salt, and then fold this mixture into the egg whites. Sift the flour over the egg mixture and fold it in.
- Take 1 1/3 cups of batter and spread it evenly into the prepared pan. Bake the cake for around 5 to 9 minutes or until small brown spots start to appear. Remove the cake from the oven and use a spatula to remove the layer from the pan. Lightly dust the cake with flour and place it on a cooling rack. Grease the pan once again and repeat the process until all the batter is used, about 6 times more. Place the layers between wax paper and cover them with a towel. Chill the layers for a few hours before making the Chocolate Buttercream.
- Layer the chilled cake with the buttercream on one of the cardboard rounds. Begin with one layer, cover it with the buttercream, and then press another layer down to create a good seal. Repeat with the remaining layers but reserve one layer. Wrap the cake in plastic and chill it for at least 6 hours along with the remaining buttercream. Grease the other cardboard round with shortening and place the last layer on it.
- Place 1 cup of sugar into a non-stick skillet over medium heat. Allow the sugar to cook until the edges look melted and brown, then start stirring with a wooden spoon. Cook until the sugar becomes an amber color and is smooth. Carefully pour the caramel over the top of the last layer and spread it to the edges with an oiled knife. Quickly, using an oiled knife, indent the top of the caramel into 16 wedges. Allow it to cool slightly, and then retouch the indents with the knife again. Place the layer onto a counter dusted with sugar and allow the caramel to cool completely.
- Place more buttercream on top of the chilled torte and top it with the caramel round. Frost the sides with the remaining buttercream and chill the torte before serving.
- Carbohydrates: 69g
- Protein: 7g
- Fat: 35g
- Saturated Fat: 20g
- Cholesterol: 161mg
- Sodium: 113mg
- Potassium: 273mg
- Fiber: 3g
- Sugar: 47g
- Vitamin A: 850IU
- Vitamin C: 4mg
- Calcium: 52mg
- Iron: 3mg
Pro Tips for Making Sacher Torte Cake
If you’re looking for a delicious and rich chocolate cake, look no further than the Sacher Torte Cake. Originating from Vienna, Austria, this cake has become a popular dessert all over the world. But with its reputation for being difficult to make, many people shy away from attempting it themselves. Fear not, for we have gathered some pro tips to help you make the perfect Sacher Torte Cake.
Use High-Quality Chocolate
The key to a delicious Sacher Torte Cake is using high-quality chocolate. Look for chocolate that has a high percentage of cocoa solids for the best flavor. Dark chocolate is preferable, but milk chocolate can also be used if that is your preference. The quality of the chocolate will make a huge difference in the taste of the cake, so don’t skimp on this ingredient.
Beat the Egg Whites Separately
One of the most common mistakes people make when making a Sacher Torte Cake is not beating the egg whites separately. This step is crucial for achieving a light and fluffy texture. Be sure to use room temperature eggs and beat the whites until they form stiff peaks. Fold the egg whites into the batter gently to avoid deflating them.
Don’t Overmix the Batter
When making any cake, it’s important not to overmix the batter. This can lead to a tough and dense cake. Mix the ingredients just until they are combined, and avoid overworking the batter. It’s also important to let the cake batter rest for about 30 minutes before baking to allow the flour to absorb the liquid.
Use a Springform Pan
A springform pan is essential for making a Sacher Torte Cake. This type of pan has a removable bottom and sides that can be released, making it easy to remove the cake from the pan without damaging it. Be sure to grease the pan well before adding the batter.
Use Apricot Jam
One of the unique aspects of a Sacher Torte Cake is the use of apricot jam between the layers. This adds a delicious fruity flavor that complements the chocolate perfectly. Be sure to use a high-quality apricot jam and spread it evenly over each layer.
Let the Cake Cool Completely
After baking the cake, be sure to let it cool completely before adding the glaze. This will prevent the glaze from melting and running off the cake. Place the cake on a wire rack to cool and cover it with a clean towel to prevent it from drying out.
Use a Chocolate Glaze
The final step in making a Sacher Torte Cake is adding the chocolate glaze. This is made with chocolate and heavy cream and should be thick enough to coat the cake without running off. Be sure to let the glaze cool slightly before pouring it over the cake.
our Dobos Torte recipe offers a decadent and delicious twist on the classic Hungarian cake. With multiple layers of rich chocolate sponge cake, velvety chocolate buttercream, and a caramelized sugar glaze, this cake is sure to impress. Follow our step-by-step instructions for a perfect result every time. We hope you enjoy making and serving this recipe to your family and friends.
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