The history of the Sacher Cake or Sachertorte in German begins in 1832, when Prince Metternich ordered his personal chef with creating a special dessert for several important guests. But the master chef head chef got sick, so the task was handed to a boy of 16 years named Franz Sacher who was an apprentice in his second year of training. The boy obviously did a great job as his cake became the most popular cake or in German “Torte” of the whole world. As of today the original recipe is a secret and is only used in the Hotel Sacher. The original cake has a chocolate seal on top.
Ingredients Sacher Cake
200 g dark baking chocolate (at least 70% cocoa)
200 g butter, 200 g sugar
1 pinch salt
8 egg yolks and 8 egg white
1 sachet vanilla sugar
230 g flour
butter for the form
4 tbsp apricot jam
200 g dark baking chocolate
1/4 l hot water
150 g sugar
Cooking Instructions Sacher cake
1. Break the chocolate in some pieces and melt it in a double boiler; let it cool off completely in a pot with cold water BUT the chocolate must be still soft.
2. Mix butter until it is smooth, add salt and sugar and stir for another 5 minutes. Mix in first melted chocolate then egg yolks; beat until foamy. Beat egg white until firm; add vanilla sugar bit by bit.
3. Place firm egg white onto the chocolate cream and sieve the flour on top, then mix it carefully.
4. Place parchment paper on a form (diameter 24cm, 10,5 inches); optional: grease it with margarine or butter. Fill on top the dough and make a smooth surface. Bake it in preheated oven for 80 minutes on 160 degrees or 320 F, on the lowest rack.
5. When cake is done let it cool off in the form, then with a pointed knife cut carefully around the edges; turn form around so the cake can fall on a cooling rack; remove parchment paper. If surface of the cake is not even, take a sharp knife to even it out.
Cut cake horizontally in half.
6. Warm up jam in a pot and stir it until smooth. Spread the jam evenly on the both 2 sides of the cake and put them together again. Spread jam all around the cake as well; let it dry a little bit.
7. For the fondant break chocolate in pieces and mix it with the hot water in a pot, stir until smooth; add sugar. For 10 minutes, while stirring, bring it to the soft-ball stage. Take off the oven, cooled slightly, and stir it until it is an opaque mass of creamy consistency.
8. Pour the glaze over the cake in one time and with a baking spatula smooth it out; let fondant get firm before you serve it. Before serving cut 12 pieces.
Enjoy the Sachertorte with a dot of whipped cream aside.