Although the original Sacher Torte is a closely guarded secret of the Sacher Hotel, which won the right to use the title "Original" in 1953 (a year known in Vienna as the year of the Sacher Torte War between the Viennese confectionery chain Demel and the Sacher Hotel), you will also convince your loved ones with our simple recipe for the most famous Viennese dessert.
The Sacher cake and its beginnings date back to 1832, when Prince Metternich ordered his court kitchen to prepare a dessert for him and his elite guests that they would not be able to refuse. However, since the head chef fell ill at that time, his apprentice, only 16-year-old Franz Sacher, took matters into his own hands. The guests were already impressed by his performance, and everyone who tried his son Eduardo's cake shouted even more with enthusiasm. He added chocolate topping and homemade apricot jam to his father's recipe. A delicious chocolate cake with a juicy filling was born, which today is synonymous with Vienna. Although the ownership of the original recipe is now owned by the Sacher Hotel, with our simple recipe you can still make a superb sacher cake that just melts in your mouth.
Ingredients for sacher cake - biscuit dough:
- 150 g of flour
- 200 g of softened butter
- 100 g of sugar
- 100 g of powdered sugar
- 100 g of edible chocolate
- 100 g of milk chocolate
- 6 eggs
- 1/4 baking powder
READ MORE: Recipe: chocolate souffle
Ingredients for the filling:
- 150 g of homemade apricot jam
Ingredients for the glaze:
- 200 g of dark chocolate
- 100 g of butter
Process:
Melt the chocolate and butter in a large bowl over a steam bath. Mix and add half the sugar, powdered sugar and egg yolks. Beat the egg whites with the remaining half of the sugar until stiff. Sift the flour and baking powder. Slowly mix the chocolate mixture and flour into the egg whites and pour the meat evenly into the greased cake pan. For about 50 minutes, place on the middle rack of the oven, which is temporarily heated to 180 degrees. Take the baked chocolate biscuit dough out of the pan and cool it. Spread the cooled apricot jam thickly. You can also cut the biscuit in half, cover the first layer with jam and place the second layer on top. Optional. Melt the chocolate and butter in a small saucepan and pour the resulting glaze over our superb sacher cake. Serve with a generous scoop of whipped cream and enjoy.
