Sacher Torte Cake Recipe
With my in-depth, step-by-step photo and video instruction, you can learn how to make an authentic Sacher Torte. This decadent two-layer chocolate cake has an apricot jam filling and a smooth chocolate frosting on top. It is a traditional and well-known Austrian cake that is frequently served with whipped cream. Impress your relatives and friends by serving this distinctive cake on important occasions.
Ingredients
Cake
- 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
Filling
- 17.5 oz apricot jam
- ¼ cup rum
Glaze
- 8 oz semi-sweet chocolate bars, finely chopped
- ½ cup unsalted butter, cut into a few pieces
Instructions
- 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.
Notes
Nutrition Information:
- 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
