The specialty of this cake is the perfect combination of chocolate and apricot jam. A chocolate crust with an excellent buttery taste and delicate apricots, which soothe the sweetness, give a perfect harmony.
Hotel "Sacher" in Vienna has won the right to name its cake "Original Sacher Torte", which bears a round chocolate stamp. The cake is served with unsweetened whipped cream, accompanied by the indispensable coffee melange (Wiener Melange). This famous cake also has its own day, which is celebrated on December 5.
Sacher cake according to the original recipe
Ingredients
- 6 eggs
- 150 g of butter
- 130 g of chocolate with 55 % cocoa
- 100 g of sugar
- 100 g of powdered sugar
- 140 g of flour
- 1 vanilla stick (optional)
- 200 g of apricot jam Topping
- 200 g of sugar
- 125 ml of water
- 150 g of chocolate with 55 % cocoa
Directions
- Separate the yolk and white. Beat egg whites and add sugar.
- Separately, beat the butter with the egg yolks (add one at a time), then the melted chocolate.
- Sift the flour into the mixture and add the previously beaten egg whites.
- Place the baking paper and the mixture in a round pan with removable sides.
- Bake for 10 minutes with the door closed at a temperature of 170 degrees (the oven must be heated in time). Then another 50 minutes at the same temperature with the lid closed.
- Leave to cool for 20 min.
- Cut the dough in half.
- Boil chocolate, sugar and water in a saucepan. Let's cool down.
- Spread jam on the bottom half of the dough and cover with the top half. Then pour over the melted chocolate.
