Chocolate Sachertorte. Recipe for the classic Sachertorte. Sachertorte step by step Cooking recipes Sachertorte

The traditional chocolate Sacher cake has been the hallmark of Vienna for almost two centuries. Dessert prepared at home is no less delicious.

History of creation

The history of chocolate cake begins in 1832. By order of the Austrian diplomat, the staff chef was obliged to come up with an original sweet. The culinary specialist was unable to complete the task due to illness; young Franz Sacher worked instead of him (at the time of the invention of the dessert he was only 16 years old). The new product did not make much of an impression on the aristocrats.

The dessert experienced a rebirth a couple of decades later. By that time, Sacher, who opened his own confectionery in 1848, already owned an entire hotel opposite the imperial residence in the very center of Vienna.

In the new presentation, the dessert was loved by the townspeople. In Vienna, tourists still line up at the signature café to try the famous chocolate cake, which is traditionally served with a cup of black coffee.

In Russia, the cake recipe was adapted. The Austrian dessert was well known in the USSR under the name “Prague”.

Classic recipe step by step

Ingredients	Quantity
oil 82.5% -	190 g
white sugar -	1 glass
vanilla sugar -	1 tsp
powdered sugar -	2.5 tbsp.
premium flour -	1 glass
large eggs -	6 pcs.
cream -	5 tbsp.
chocolate (cocoa share from 72%) -	235 g
apricot confiture (jam or jam) -	2 glasses
water -	7 tbsp.
unsweetened cocoa -	1.5 tbsp.
Cooking time: 180 minutes	Calorie content per 100 grams: 360 Kcal

Making this iconic dessert in your own kitchen will require some patience. But the opportunity to surprise guests with a Viennese Sachertorte according to a traditional Austrian recipe and for a short while feel like a Viennese aristocrat is worth the effort.

Melt 3/5 chocolate (135 g). Make sure that the chocolate does not overheat in the water bath - the temperature should be about 45 degrees. To make the chocolate melt more evenly, break it into small pieces or grate it, and stir while melting;
Measure out 135 g of butter, let it sit warm and soften. At high speed with a mixer, beat the butter together with the addition of powdered sugar. Gradually add melted chocolate, a spoonful of vanilla sugar and the yolks of all the eggs. After each component, bring the mixture with a mixer until smooth. Pour the yolks into the future dough one by one. It is convenient to separate them in advance;
In a clean container, beat all the whites. In order for the foam to hold, you must first stir the protein at low speed to break up the structure, and then gradually increase the speed of the mixer until the mixture holds soft peaks;
Continue beating the egg whites, gradually adding sugar. To prevent the mass from settling, it is better to add a tablespoon at a time;
Combine the protein foam with the whipped butter mixture. Mix thoroughly, but not for too long, trying to move the spoon or spatula from bottom to top - this will keep the mass fluffy;
Pour flour into the mixture (preferably in portions and through a strainer), knead well.
Transfer the dough into a baking container. Smooth the surface (it is convenient to use a silicone spatula) and place in the oven for an hour. The cake is baked at 180 degrees;
Cool the baked dough and cut it crosswise into two equal layers;
Pass 2/3 of the jam (300 g) through a sieve for more homogeneity. Dilute the mixture with water and heat to a low boil. Apricot syrup should not be too thick - the dense mass is poorly absorbed by the cakes;
Pour the still hot syrup evenly and coat the cakes. Fold along the cut line and place in the refrigerator to soak;
Chop the remaining chocolate and melt. Heat the cream. Mix the future glaze until smooth;
Add the remaining pureed jam, butter and cocoa powder to the mixture. Mix with a mixer on medium speed for a minute;
Remove the cake from the refrigerator and fill it with chocolate glaze, trying to evenly distribute the mixture on top and on the sides.

The traditional decoration of a “real” Sachertorte is a chocolate medallion with an embossed name. It is difficult to get exactly the same, but instead you can use chocolate figures, dark chocolate chips, almonds (whole or in chips).

Viennese cake also goes well with whipped cream decor. The classic Viennese cake is not covered with a pattern, but the homemade version can be covered with mesh or elegant monograms made from the same glaze. To do this, it is convenient to use a pastry bag with a thin nozzle.

Recipe for Austrian Sacher Torte at home

In your home kitchen you can prepare dessert according to a traditional recipe. Components may vary depending on the preferences of the hostess and guests.

Ingredients:

oil 82.5% - 120 g;
white sugar - 0.5 cups;
baking powder (baking powder) - 1 tbsp;
powdered sugar - 200 g;
large eggs - 6 pcs.;
dark chocolate (cocoa content from 72%) - 350 g;
apricot syrup (liquid from jam) - 1 glass;
water - 8 tbsp;
lemon juice - 5 drops.

Calorie content per 100 g: 364 kcal.

Melt one and a half hundred gram chocolate bars at low temperature. Stir constantly and make sure that the mass does not overheat;
Combine softened butter and sugar with melted chocolate, stir until all ingredients are dissolved;
Pour the yolks individually into the chocolate mixture and stir until smooth. Make sure that the glaze has cooled sufficiently, otherwise there is a risk of “cooking” the yolks;
Beat the whites in a separate clean bowl with a whisk or mixer. Add a tablespoon (tablespoon) of powdered sugar, knead;
Preheat the oven to 160 degrees. Place the dough into a baking dish 20 cm in diameter and level the top. Place the crust in the oven for about 50 minutes, then check for doneness every 5 minutes. You should not open the oven more often - the delicate dough may fall off;
Leave the cake blank to cool, then remove from the mold and cut into two equal circles;
Fill the bottom cut with liquid jam syrup, cover with the top half and coat the top of the cake;
Melt the remaining chocolate, add a glass of powder, butter and a drop of lemon juice. Add hot water one spoon at a time, stirring the mixture constantly;
Cover the cakes with the still warm icing and leave to set in the refrigerator.

Instead of apricot syrup, you can use peach or cherry syrup. The cake will be no less tasty, although not too “traditional”. Changing the impregnation will allow you to achieve new interesting shades of taste.

Chocolate Sacher

If you do not plan to offer the dessert to children, try the option with the addition of cognac. The bitter taste and characteristic aroma successfully set off the sweetness.

Ingredients:

oil 82.5% - 180 g;
white sugar - 3/4 cup;
vanilla sugar - 1 tsp. (can be replaced with vanillin or vanilla extract, 1 g);
unsweetened cocoa - 2 tbsp;
cognac (you can use your favorite liqueur or brandy) - 1 tbsp;
baking powder (baking powder) - 3 tsp;
premium flour - 1 cup;
large eggs - 6 pcs.;
chocolate (cocoa content from 72%) - 200 g;
almonds (whole nuts or chips) - 50 g;
milk - 3 tbsp;
Apricot confiture (jam or jam) - 1 cup.

Cooking time: from 2 hours 40 minutes (of which for soaking - from 60 minutes).

Calorie content per 100 g: 358 kcal.

Let the butter melt. Leave a tablespoon (about 10 g) for the glaze, beat the rest with a mixer along with sugar (about ¼ cup) until the grains dissolve;
Separate each egg into white and yolk. Place the protein mass in the refrigerator (then they will whip up better);
Break half a bar of chocolate into slices and melt without letting it boil;
Allow the chocolate to cool to body temperature and mix with the butter mixture;
Pour in cognac and add vanilla sugar. Mix with a mixer until smooth;
Without turning off the mixer, add the yolks one by one, each time punching the mixture until the ingredients combine;
Pour boiling water over almonds and leave for a minute. Then remove the thick skin from the nuts, dry them and grind them in a blender or clean spice grinder;
Sift flour into a clean bowl, mix with sifted baking powder and cocoa. Don’t be lazy to sift the bulk ingredients - in the process the mass gains air and the sponge cake turns out more fluffy;
Starting at minimum speed and increasing power, beat the egg white mixture into a stable foam. Add the remaining sugar, spoonful at a time, stirring continuously;
Transfer half of the whites to the butter-chocolate mixture, add flour with additives and almond crumbs, stir thoroughly. Pour in the remaining whites and knead again;
Pour the crust mixture into a pan (traditionally a round one is used). To make the cake easier to remove, line the pan with baking paper or grease with cooking oil;
Bake the cake at 180 degrees for an hour. Start checking the readiness of the dough in advance; if necessary, keep the cake in the oven a little longer than the specified time;
Cut the finished cake into two circles. Heat the jam to body temperature. Coat the cut line of the lower half of the cake with syrup, connect both parts, and additionally soak the top and sides with jam;
Melt the remaining chocolate completely and stir in the milk. Remove from the stove and add the rest of the oil - it will disperse in the mass without additional heating;
Pour warm glaze over dessert.

This version of the dessert goes perfectly with a cup of strong coffee - a drink that is characteristic of Austria no less than the chocolate Sacher cake.

Almond cake recipe in a slow cooker

Even without an oven, you can prepare a classic Viennese dessert. Chocolate cake turns out great in a slow cooker.

The ingredients are similar to the previous recipe. After preparing the dough, grease the multicooker bowl, place and smooth the dough. Set the multicooker to baking mode (the exact name depends on the model of the device) and turn it on for an hour.

After baking the cake, cool it without removing it, then carefully remove it. Follow the next steps according to the chocolate Sacher torte recipe.

When baking a Sachertorte, difficulties may arise with the cake layer, whipping the egg whites and preparing the glaze.

To prevent the middle of the cake from rising during baking, stir the dough thoroughly, and before putting the pan in the oven, cover it with a sheet of foil. If the cake is still bent, trim it with a knife;
Don't check the oven too often by slamming the door. Excess air flow will prevent the biscuit from rising;
Egg whites must be whipped in a perfectly clean, dry and grease-free container. Chilled whites whip easier;
The protein mass is mixed into the dough, lifting the mass from top to bottom. Then the finished cake will not fall off;
Chocolate for dough and glaze is melted in a water bath. A microwave oven is also suitable for this purpose. In both cases, it is better to break the tile into pieces to make the process go faster. Do not overheat the mixture (to make the chocolate melt faster, stir it rather than increase the temperature). When melting in the microwave, warm the container with chocolate for 10-15 seconds, and then stir the mixture until the remaining pieces are completely dissolved.

You can prepare the traditional Austrian Sacher cake in any modern kitchen. Perhaps the result will not be quite classic, but certainly no less tasty.

Beat the softened butter with a mixer with 50 g of sugar.
Carefully separate the whites from the yolks. Place the whites in the refrigerator.
Break the chocolate into pieces and melt in a water bath. Cool to body temperature.
Pour chocolate into whipped butter.

Add vanilla sugar and cognac to the butter-chocolate mixture and mix well with a mixer until smooth.
Without stopping whisking, add the yolks, one at a time, into the chocolate-butter mixture and beat until a homogeneous mixture is obtained.

Pour boiling water over almonds and leave for 1 minute. Then peel the almonds, dry and grind with a blender.
Sift the flour into a bowl.
Add baking powder and cocoa to the flour. Mix.

Beat the chilled whites with a mixer. Beat at minimum speed first, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 g of sugar and beat well until a stable, firm foam is obtained.
Place half of the whipped egg whites into the chocolate-butter mixture.

Add flour mixed with cocoa and baking powder, sprinkle with chopped almonds.

And gently mix the dough from bottom to top.

Add the remaining whipped whites and gently mix the dough again.

Place the dough in a greased or parchment-lined springform pan.

Bake the biscuit at a temperature of 170-200 degrees for 50-70 minutes.
Remove the finished biscuit from the mold and leave to rest for at least 8 hours.

Assembling the cake.
Heat the apricot jam a little.
Cut the sponge cake horizontally into 2 layers and spread apricot jam on one layer.

Cover the greased cake with the second cake and coat the entire cake on top and sides with jam.

For chocolate icing.
Break the chocolate into pieces, put it in a saucepan and melt in a water bath until liquid.
Add milk to melted chocolate and stir well.
At the very end, add a piece of butter or heavy cream and stir well again until the butter has melted and the chocolate has a uniform consistency.

The popularity of the Sacher cake has already crossed Austrian borders. Today it is very easy to reproduce the taste of this dessert. This is a chocolate sponge cake with a layer of apricot confiture or jam. The cake is covered with icing on all sides. Have you already imagined how delicious it is? The step-by-step recipes below describe how to prepare this dessert.

Sachertorte - history of creation

The first mention of a dessert in Viennese cuisine, similar to the official Sachertorte, can be found in recipes dating back to the beginning of the 18th century. A smooth chocolate cake drenched in icing appeared a little later. In 1832, Minister Metternich instructed his chef to prepare something unusual for dessert. He was ill, so his student, the Austrian pastry chef Franz Sacher, had to carry out the order. That's when the story of the Sachertorte began. There is even a cafe in Austria called Cafe Sacher Wien, where they serve this sweet attraction.

How to make Sachertorte

To make a Viennese cake, you need to choose between options with different numbers of layers. In the original recipe, the cake is cut horizontally and coated with apricot jam. According to Demelev’s version, it is applied only to the top layer of the cake before pouring the glaze. The jam layer gives the biscuit some sourness. Preparing a cake is simple if you know the composition and technology.

Composition

There are no different types of dough, too labor-intensive decorations or complex creams in this cake. The recipe is very simple and concise. Two sponge cake layers, thick apricot confiture, a thick layer of chocolate glaze or ganache - this is the entire composition of the Sachertorte. Judging by reviews from housewives, sponge cakes are easy to bake in a slow cooker. Serve a piece of cake with whipped cream or a scoop of ice cream.

Sachertorte - recipe with photos step by step

The main secret of making this dessert is chocolate. The composition of the dough is easy to figure out, but with icing it’s more difficult. According to the original recipe, three types of chocolate are used at once, which are made specifically for the confectionery where Sacher is served. The production location is still kept secret. For this reason, the step-by-step recipe for Sachertorte at home involves using regular dark chocolate with a high cocoa content. The classic and several other versions of this pie are presented below.

Classic

Cooking time: 4 hours 30 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 341 kcal.
Cuisine: Austrian.

The classic Sachertorte is practically no different from the dessert called Prague. The only difference is in the layer. Fans of “chocolate chocolate” will definitely appreciate the classic Sachertorte. Although it also has a fruity note with a slight sourness. All thanks to apricot jam. If you are allergic or prefer other fruits, use marmalade to suit your taste.

Ingredients:

sugar – 200 g;
egg – 6 pcs.;
butter – 300 g and 60 g for glaze;
vanilla sugar – 1 sachet;
apricot jam or confiture – 200 g;
dark chocolate - 180 g and 100 g for glaze.

Cooking method:

Melt the butter and chocolate separately in a water bath.
Carefully separate the yolks. They should not get into the squirrels.
Beat the yolks with sugar, then gradually add the butter, followed by the chocolate.
Next, stir in the flour and beat until smooth.
Beat the whites separately until thick foam. It is recommended to start with low mixer speed.
Pour the whipped whites into the dough, mix and pour it into a baking dish.
Cook in the oven at 180 degrees for about 40 minutes. Leave the cake to cool.
Then cut in half horizontally and spread with apricot jam on all sides.
Place in the refrigerator for half an hour.
At this time, break the chocolate into pieces, place together with the butter in a container, then melt in the microwave or in a water bath.
Pour the prepared glaze over the top of the cake. Using a pastry bag and tip, make the inscription Sacher.
Let the dessert sit in the refrigerator for about 3 hours.

In a slow cooker

Cooking time: 6 hours.
Number of servings: 8 persons.
Calorie content of the dish: 364 kcal.
Purpose: for dessert / for tea / on the festive table.
Cuisine: Austrian.
Difficulty of preparation: difficult.

Almost every multicooker model has a mode called “Baking”. Using it, you can easily prepare a sponge cake. The Sachertorte takes about an hour to bake in a multicooker, but depending on the power of the appliance, it may take less or more time. To check the readiness of the biscuit, you need to pierce it with a wooden skewer. There should be a couple of sticky lumps left on it. This is because the cake should be slightly moist, but not soggy. If the skewer comes out dry, then the biscuit will be too dry, but it should be juicy.

Ingredients:

apricot jam – 250 g;
flour – 15 g;
dark chocolate – 150 g and 150 g for glaze;
vanillin – 1 pinch;
sugar – 180 g;
butter – 120 g and 50 g for glaze;
cream 10% – 100 ml;
egg – 6 pcs.

Cooking method:

Melt half the chocolate in the microwave or on the stove and leave it to cool.
Next, mix most of the butter with sugar and vanilla. Add the yolks here. Using a low speed mixer, grind the mixture.
Next, add melted chocolate. Beat the mixture again until smooth.
Chill the egg whites in the freezer. Next, beat with a mixer at low speed first. When bubbles appear, increase the strength to medium. Then beat for another 1-2 minutes at maximum speed, adding sugar on the side.
Gradually add flour to the chocolate mixture, then add whipped whites in portions.
Transfer the dough to the bottom of the multicooker bowl, set the timer to 1 hour and the “Baking” mode.
After this, leave the cake to cool. Then cut in half horizontally.
Rub the apricot jam through a sieve, then brush the bottom half of the cake with it, then put the top half on it and coat it too, on all sides. Place on the refrigerator shelf.
Pour the cream into a saucepan and add the butter there. Heat the food, but do not bring it to a boil.
Next add the broken chocolate. Stirring, wait until it melts.
Let stand for 5 minutes to thicken, then pour the glaze over the cake and frost it on all sides.
Leave for 3-4 hours in the refrigerator.

With almonds

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 340 kcal.
Purpose: for dessert / for tea / on the festive table.
Cuisine: Austrian.
Difficulty of preparation: difficult.

The special feature of this homemade recipe is almonds. It is added to the dough, after grinding it into crumbs. As a result, the cake has a light and very pleasant almond aroma. Otherwise, the technology is almost the same as in the traditional recipe. Sachertorte with almonds also tastes little different from the classic one. An unforgettable chocolate sponge cake combined with a fruity apricot note and almond aroma.

Ingredients:

butter – 100 g;
egg – 5 pcs.;
apricot confiture – 200 g;
powdered sugar – 110 g;
sugar – 300 g;
dark chocolate – 120 g for dough and 100 g for glaze;
cocoa – 60 g;
flour – 50 g;
almonds – 120 g;
water – 125 g;
vanillin - a pinch.

Cooking method:

Separate the yolks from the whites. Beat the latter until strong foam, gradually adding powdered sugar, flour and chopped almonds.
Melt the chocolate for the dough in a water bath.
Grind the butter for the crust with the yolks. Next add vanillin and melted chocolate.
Bake the biscuit at 180 degrees. It will take about 30-40 minutes.
Cut the cooled cake horizontally into 2 halves and coat with heated confiture.
Let stand in the refrigerator for half an hour.
At this time, boil the remaining chocolate with water, sugar and cocoa until it becomes thick sour cream.
Pour the resulting glaze over the cake.

With semolina cream

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 397 kcal.
Purpose: for dessert / for tea / on the festive table.
Kitchen: author's.
Difficulty of preparation: difficult.

Custard with semolina for cake is often used as an independent dessert for tea. It is tender, soft and sweet. You can add various flavors and fillers to the cream, for example, cocoa, chocolate, berry syrup or the same apricot jam. It is important to use butter and not margarine or spread. Then the cream will turn out to be the right consistency, and the Sacher dessert will be very tasty.

Ingredients:

egg – 6 pcs.;
vanillin – 1 pinch;
dark chocolate – 150 g for sponge cake and 150 g for glaze;
butter – 120 g for dough, 200 g for cream and 50 g for glaze;
flour – 150 g;
sugar – 180 g and 0.5 tbsp. for cream;
apricot jam – 250 g;
milk – 500 ml;
semolina – 4 tbsp. spoons.

Cooking method:

Divide the eggs into yolks and whites. Beat the latter until strong foam.
Grind the yolks with melted butter and chocolate.
Combine both masses and gradually add flour. Mix with a spatula.
Pour the dough into the bottom of the baking dish and place in an oven preheated to 180 degrees for half an hour.
Next, cool the cake and cut it in half.
Pour the milk into a saucepan and place over medium heat.
Fill a dry glass halfway with sugar, and fill it to the top with semolina, stir.
Pour the sugar mixture into boiling milk. Cook for 3 minutes, stirring vigorously.
Add butter, vanilla and cognac to slightly cooled semolina. Next, add jam and stir.
Grease the cakes with the resulting cream.
Heat the remaining chocolate, butter and cream until the products melt.
Pour glaze over cake.

With cocoa

Cooking time: 14 hours.
Number of servings: 8 persons.
Calorie content of the dish: 380 kcal.
Purpose: for dessert / for tea / on the festive table.
Kitchen: author's.
Difficulty of preparation: difficult.

Another version of the classic Austrian dessert is prepared using a recipe for chocolate sponge cake with cocoa. The composition changes by only one ingredient. This is cocoa that is added either to the dough or to the icing. In any case, the taste of the cake becomes even more chocolatey. The technology remains unchanged. You will find instructions on how to prepare such a cake in the step-by-step recipe.

Ingredients:

butter – 90 g;
cocoa – 4 tbsp;
vanilla sugar – 1 tbsp;
sour cream – 5 tbsp;
dark chocolate – 50 g and 40 g for glaze;
baking powder – 1 tsp;
egg – 3 pcs.;
flour – 80 g;
sugar – 80 g and 3 tbsp. for glaze;
cognac – 2 tsp;
apricot jam – 100 g.

Cooking method:

Melt the butter and chocolate for the crust, mix with cognac and sugar.
Rub the yolks into the mixture. Mix again.
Next, gradually add the sifted flour with baking powder and cocoa, mix, but do not beat with a mixer.
Cool the whites, then beat until stiff, and add them to the chocolate-butter mixture.
Pour the dough into a baking dish and cook in the oven for 40 minutes at 180 degrees.
Cut the cooled cake in half lengthwise, soak and grease with slightly warmed jam.
Combine sour cream with regular and vanilla sugar, add chocolate, bring to a boil, stirring constantly.
Coat the biscuit with glaze and place on the refrigerator shelf overnight.

Lenten

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 376 kcal.
Purpose: for dessert / for tea / on the festive table.
Kitchen: author's.
Difficulty of preparation: difficult.

Moist, richly chocolatey and simply luxurious, Lenten Sachertorte. It is in no way inferior in taste to the real thing, just a little different. The ingredients for it are used exclusively from plants, so not only fasting people, but also vegetarians can enjoy the cake. Adjust the amount of dough, because according to the recipe the sponge cake turns out to be high.

Ingredients:

vegetable oil – 250 g;
cocoa – 5 tbsp;
dark chocolate – 100 g and 300 g for glaze;
flour – 600 g;
baking powder – 2 tsp;
lemon juice – 2 tbsp;
apricot jam – 200 g;
strong black tea – 270 ml.

Cooking method:

Break the chocolate for the crust, place in a bowl, pour in warm milk, stir, add sugar and butter.
Next, add baking powder and cocoa, followed by flour. Pour in lemon juice and stir.
Pour half of the dough into a mold and bake at 180 degrees. Half an hour is enough for this. Repeat the same with the second half.
Add broken chocolate to hot tea, stir, let cool
Coat the cakes with jam and pour glaze on top.

With condensed milk

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 376 kcal.
Purpose: for dessert / for tea / on the festive table.
Kitchen: author's.
Difficulty of preparation: difficult.

Sachertorte with condensed milk is more of a dessert called Prague, because one of its layer options consists of this sweet product. It's just the same cooking principle. Sponge cake layered with condensed milk cream, topped with chocolate glaze. What could be tastier? You are offered a somewhat simplified recipe, but the resulting delicacy is no worse.

Ingredients:

vanillin – 1 sachet;
sour cream – 1 tbsp., 3 tbsp. l for glaze;
condensed milk – 1 can;
soda – 0.5 tsp;
egg – 2 pcs.;
butter – 100 g;
sugar – 1 tbsp., 3 tbsp. for glaze;
cocoa – 2 tsp, 1 tsp. into the glaze.

Cooking method:

Quench the soda with sour cream, add half a can of condensed milk to it.
Separate the whites from the yolks. Beat them separately, adding half a glass of sugar.
Combine the protein and yolk mixtures, add sour cream to them, mix.
Next, add cocoa and flour.
Pour the dough into the mold and bake at 180 degrees for about half an hour.
Let the cake cool, cut in half.
Beat the remaining condensed milk together with the butter until fluffy, add cocoa and vanilla, and mix.
Grease the top of the cakes with cream. Place the top one on the bottom one.
Place sour cream and sugar in a water bath, heat, add chocolate, hold until it melts.
Pour glaze over cake.

Viennese chocolate cake - the secrets of delicious baking

There are a few simple tips on how to make a truly delicious Austrian cake. It is better to use high-quality chocolate, for example, dark or bitter. They have a higher percentage of cocoa, about 70%. In the original recipe you can only use butter. Margarine is rarely replaced. It is easier to beat egg whites when they are chilled. Before coating, it is better to warm up the confiture so that the cake is completely saturated with it.

Video

Anyone who has been to Vienna is well acquainted with this Austrian dessert. It is served in any cafe, pastry shop and even restaurant. The fame of the Sacher cake, named after its inventor, confectioner Franz Sacher, has long crossed the borders of Austria!

Now it is popular all over the world, and you can find it in any cafeteria. Despite the simplicity of the ingredients - chocolate sponge cake, apricot jam and a thick layer of chocolate glaze - the taste of the cake is simply divine! Here is a classic Sachertorte recipe.

Name: Sacher cake Date added: 30.07.2015 Cooking time: 10 o'clock Recipe servings: 12 Rating: (4 , Wed 4.25 out of 5)
Ingredients

Product	Quantity
For the test:
Flour	140 g
Sugar	110 g
Vanilla sugar	1 sachet
Chocolate	130 g
Eggs	6 pcs.
Butter	140 g
Powdered sugar	110 g
For filling:
Apricot confiture	200 g
Cognac	2 tsp
For the glaze:
Sugar	200 g
Water	125 ml
Chocolate	150 g

Recipe

Chocolate for this cake should only be dark, with a high cocoa content (at least 70%). First, take the eggs and carefully separate the whites from the yolks. Place the egg whites in the refrigerator – they will whip better when chilled. Soften the butter to room temperature, beat with a mixer with powdered sugar and vanilla sugar.

Add egg yolks to the resulting butter mixture one at a time, whisking constantly. You should get a fluffy mass. Meanwhile, melt the chocolate in a water bath and gradually add it to the egg-butter mixture. Remove the egg whites from the refrigerator, add salt and start beating at low speed. When it becomes foamy, increase the mixer speed.

Beat until the whites begin to form soft peaks. Add sugar to the whites in small portions and beat at high speed until sharp, glossy peaks that hold their shape well. Fold the whipped whites little by little into the chocolate mixture. Sift the flour on top through a fine sieve. Mix everything very carefully until smooth.
Classic serving of Sachertorte with whipped cream. Stirring movements should be “folding”: from top to bottom. Place the resulting dough in a springform pan with a diameter of 22-24 cm, after greasing the inside with butter and sprinkling with flour. Preheat the oven to 170º, insert the mold with the dough into it and bake. Keep the oven door slightly open for the first 15 minutes.

After this, close the oven and bake for another 35-40 minutes. Remove the finished biscuit from the oven, but do not remove it from the mold for another 10 minutes. Therefore, remove the mold and let the biscuit cool on a wire rack. It is advisable that the sponge cake rest for 5-6 hours before assembling the cake. It is very convenient to bake it in the evening and assemble the cake in the morning.

Before assembling, cut the finished biscuit in half. According to Sacher's rules, the top of the sponge cake is cut off to create a perfectly flat surface, but if desired, you can “level” it with icing. The confiture needs to be heated and cognac added to it for flavor. If you want to get a homogeneous confiture, then you should grind it through a sieve.
Sacher cake in chocolate glaze Then spread the confiture on the bottom cake layer of the sponge cake, put the top cake layer on it, spread it and thoroughly coat the sides of the cake. Place the dessert in the refrigerator so that the jam “sets.” For the glaze: add sugar to 125 ml of water, place the saucepan on low heat and stir constantly to form a sugar syrup. Boil.

As soon as the syrup boils, stop stirring it and skim off the foam from the surface. Cook the syrup for 7 minutes, then turn off the heat and cool the syrup to room temperature. Melt the chocolate in a water bath and carefully pour into the cooled syrup in a thin stream.

Mix until smooth and homogeneous. Remove the cake from the refrigerator and pour the glaze over the top and sides to create an even layer. After this, let the cake sit for 4 hours. In Austria, it is customary to serve Sachertorte with whipped cream. Bon appetit!

The most popular Austrian dessert and one of the most famous cakes in the world is Sacher cake. 2017 marks the 185th anniversary of the delicious dessert recipe invented by 16-year-old chef Franz Sacher. Until now, only officially there are two versions of the original cake recipe. One, the Original Sacher-Torte, served at the Hotel Sacher in Vienna and owned by the Sacher family, features two cake layers and two layers of apricot jam. The second recipe, called Eduard Sacher-Torte, is the property of the Viennese confectionery Demel, where Franz Sacher’s son worked and refined his father’s recipe; the cake consists of one cake layer, the top of which is covered with apricot jam and glazed. Today we will be preparing Original Sacher-Torte.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

Recipe author: Inna Belyaeva
After cooking you will receive 1 pc.
Cooking time:

Ingredients

6 pcs. egg
100 g sugar
130 g dark chocolate
140 g butter
100 g powdered sugar
140 gr wheat flour
200 g jam
200 ml cream 33%
300 g chocolate drops

Cooking method

Remove the butter from the refrigerator in advance so that it comes to room temperature. Prepare two clean and dry bowls. Separate egg yolks from whites. It is important to ensure that no water gets into the bowl with the whites, otherwise they may not whip up.

Using a mixer, begin the process of beating the egg whites. When the mass becomes white and airy, add 100 grams. sugar and continue beating until thick and pearly. The whites should not fall out of the bowl if you try to turn it over.

Chop the chocolate with a knife and melt it in a water bath, making sure that no water gets into the chocolate. Stir the chocolate during the process with a clean, dry spoon - this will allow it to melt quickly and evenly.

Beat the butter at room temperature together with the powdered sugar with a mixer for 4 minutes until it has an evenly creamy white consistency. Then add the yolks to the mixture and beat again.

Add warm melted chocolate to the creamy mixture and stir with a whisk until the consistency is even.

Then add sifted premium flour into the mixture and mix with a whisk until it has a smooth texture.

Turn on the oven and preheat to 180 degrees. Add whites to the dough. Trying not to damage their delicate consistency, beat the mixture with a whisk until smooth, moving evenly from top to bottom. The dough should be airy and very tender.

Prepare a springform baking dish with a diameter of 16 cm, grease it with butter and line the bottom with baking parchment.

Divide the dough in half for two cake layers. Pour the first part into the mold and carefully distribute the dough over it.

Bake in the middle of the preheated oven for about 35-40 minutes. You can check readiness with a wooden skewer - it should come out dry from the middle of the sponge cake, but it is important not to overdry the cakes. Remove the crust from the oven and cool on a baking rack. If the middle of the cake rises into a hump during baking, then after removing it from the oven, but before removing it from the mold, you need to use a dry and clean towel to press the hump with gentle pressing movements, returning it to its place and leveling the surface. Prepare the second sponge cake in the same way.

Stir apricot marmalade or confiture until smooth, spread half of the marmalade on the top and sides of the first cake layer.

Place the second one on top of the first layer and brush with apricot jam again.

Pour the cream into a saucepan and heat on the stove until hot, but do not boil. Remove from stove. Add the chocolate chips to the cream and stir until completely dissolved to create a smooth chocolate glaze. Drizzle glaze over cake; It is most convenient to do this on a baking rack so that excess glaze flows out into a supported plate. If necessary, use a flat knife or a special spatula to smooth the top of the icing on the cake. You need to be careful not to damage the cake or remove too much icing from the top.

Place the cake in the refrigerator for at least 6 hours.

Sachertorte ready!

Bon appetit! In Austrian coffee shops, the cake is served with whipped cream.