The Sacher cake (or Sachertorte) is the symbol of Vienna. The cake consists of two layers of chocolate sponge cake with apricot jam and covered with chocolate icing. The original recipe is jealously guarded by Cafè Sacher, which holds the original trademark. I suggest you to prepare the cake the day before serving and enjoy it with unsweetened whipped cream.
INGREDIENTS (for a 24cm diameter cake)
- 6 eggs
- 125g softened butter
- 125g flour 00
- 150g sugar
- 40g icing sugar
- 150g 70% dark chocolate
- 200g apricot jam
INGREDIENTS for the glaze
- 200g 70% dark chocolate
- 225g cream
- 55g acacia honey
- 37g butter
HOW TO MAKE IT
To prepare the Sacher cake it is necessary to remove the butter from the fridge a few hours beforehand and leave it at room temperature so that it can works easily (but it must not be melted). Put it in the planetary bowl, add the icing sugar and stir using the whisk.
Divide the egg whites from the yolks and add them to the butter one at a time, taking care that the mixture has absorbed and completely amalgamated one yolk before moving on to the next. It is a procedure that requires a little patience but it is necessary for an optimal result.
Cut the chocolate into pieces, melt them completely in a bain-marie and let them cool for a few minutes. Incorporate the chocolate into the previously prepared mixture and mix.
Add also the flour and mix everything until a smooth dough is obtained.
Whip the egg whites and, after they have incorporated some air (when the bubbles are no longer present, but a rather puffy mixture begins to form), slowly add the sugar and continue to whip until you obtain a shiny and firm mixture.
Add the whipped egg whites to the mass of butter, flour, eggs and chocolate with movements from the bottom to the top, so as not to dismantle them and not to lose consistency to the mixture. Cover a spring-release tin (diameter 24cm) with baking paper, pour the mixture and bake at 302° F (150°C) for about 40 minutes. To ensure that the cake does not dry out too much during baking, place a container with water under the baking plate where you placed the cake. To check that the cake is cooked correctly, pierce it with a toothpick: if it comes out dry, it is ready.
Let the cake cool completely, remove it from the mould and cut it in half to obtain two discs of the same height.
Work the apricot jam to make it smooth (it must no have pieces) adding a little water if necessary. Spread 3/4 of the jam on the first disc, overlap the second disc and with the jam remaining, cover both the top surface and the edges of the cake with a very thin layer. Allow to dry completely and, when the cake is no longer sticky, proceed with the preparation of the glaze.
For the glaze, chop the chocolate and melt it in a bain-marie. In another saucepan, heat the cream with the honey (without boiling).
Pour it flush over the chocolate; stir and add the butter. Stir slowly until you get a smooth glaze, taking care not to incorporate air. If there are any bubbles, beat them to the bottom of the pot to bring them to the surface and pop them with a fork or toothpick.
Put the cake on a grill and place a larger plate underneath. Pour the glaze on the cake starting from the edges, shake the grill slightly to let the excess chocolate drip down and, if necessary, pass a spatula on the surface to level the glaze. Let it dry completely.
Melt 50g of chocolate in a bain-marie and, with the help of a syringe or a baking paper cone, write “Sacher” on the surface of the cake and if you want you can add some decorations.
Enjoy your Sacher cake!