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Sachertorte
The Sachertorte is a classic Viennese dessert, created in 1832 by pastry chef Franz Sacher for the Austrian court. It is a rich, elegant chocolate cake, famous for its simplicity and its depth of flavour.
Sachertorte is usually enjoyed with a cup of Viennese coffee and, though simple in appearance, it is seen as a symbol of the elegance and refinement of Austrian pastry.
Imprimer la recette
Temps total 2 hours
Course Dessert
Cuisine Austrian

Matériel

  • 21cm round cake tin
  • 15cm round cake tin

Ingrédients
  

Sponge (21cm tin)

  • 130 g dark chocolate
  • 150 g unsalted butter at room temperature
  • 100 g icing sugar
  • 6 eggs
  • 100 g granulated sugar
  • 140 g flour
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1 pinch salt
  • apricot jam

Glaze

  • 250 g water
  • 400 g granulated sugar
  • 300 g dark chocolate

Sponge (15cm tin)

  • 75 g dark chocolate
  • 60 g egg yolks about 3 eggs
  • 90 g egg whites about 3 eggs
  • 65 g butter softened
  • 65 g flour
  • 20 g icing sugar
  • 90 g sugar
  • vanilla extract
  • 1 pinch salt
  • apricot jam

Glaze

  • 185 g dark chocolate
  • 125 g pouring cream

Instructions
 

Sponge (21cm tin)

  • Line your tin with baking paper.
  • Melt the chocolate.
  • In the bowl of a stand mixer, add the icing sugar, the vanilla and the butter.
    Beat until creamy.
  • Separate the yolks and set the egg whites aside.
  • Add the yolks to the bowl.
  • Add the melted chocolate.
  • Meringue: in a separate bowl, whisk the egg whites with a pinch of salt and a tablespoon of lemon juice.
  • As soon as they start to hold, add the 100g of icing sugar in 3 additions.
  • Whisk until you have a meringue that is not too stiff. It should stay fairly loose.
  • Add a little meringue and a little flour to the chocolate mixture and fold gently with a spatula.
    Repeat the process 3 times.
  • Pour the batter into the tin. The surface of the sponge should be fairly level.
  • Bake at 170°C for 15 minutes with the oven door slightly ajar.
  • Then 50 minutes at 170°C with the door closed.
  • Leave to cool, then carefully slice off the top of the sponge to remove the crusty layer.
  • Then cut the sponge into 2 or 3 layers of equal thickness.
  • The last layer, the one with a smooth side, goes on last, smooth side facing up.
  • Spread apricot jam over one layer.
  • Place the second layer on top. Do the same with the third.
  • Then coat the whole cake with jam, sides included.

Glaze

  • Take a large plate, set a bowl upside down on it, then place your cake on top of the bowl.
  • Heat the water and the sugar in a saucepan to make a syrup.
  • Then pour the syrup over the chocolate.
  • Stir until the mixture is thick.
  • Pour the glaze over the cake.
  • Smooth the top.
  • Leave to set for 2 hours.

Sponge (15cm tin)

  • Melt the dark chocolate before you start on the sponge.
    The melted chocolate should not go above 50°C.
  • On medium speed, in the bowl of the stand mixer, beat for 8 minutes:
    Add 65g of softened butter, a little vanilla extract and 20g of icing sugar.
    Once everything is properly combined, add the 60g of egg yolks. One yolk at a time, waiting until each yolk has been fully incorporated.
  • Transfer the mixture to a bowl and pour in the melted chocolate.
    Mix until combined, then set aside.
  • Meringue: whisk the egg whites until foamy.
    Then add the 90g of sugar in two additions. Adding the sugar right at the start would weigh the mixture down and stop the whites from rising.
    Whisk, but keep the mixture fairly loose. The meringue should not form stiff peaks.
  • In another bowl, combine the meringue and the chocolate mixture.
    To do this, fold a little meringue into the chocolate, mix, then add the rest along with the 65g of flour.
  • Pour the batter into a buttered and lined tin.
  • Bake at 170°C for 40 minutes. You can check whether the inside of a cake is done by pushing a knife into it. If the blade comes out dry, the centre of the sponge is properly baked.
  • Take the sponge out and leave it to cool.
  • Trim off the crusty top of the sponge so you are left with a smooth surface.
    As it bakes it tends to dome (at least it does for me), so you remove the part that rises above the rest so the finished cake sits perfectly level.
  • Cut two or three layers of equal thickness.
  • The layer you trimmed the crust from goes right at the bottom when you assemble the cake.
    The layer from the base of the sponge, with its smooth surface, goes right at the top, smooth side up.
  • Assemble the cake, spreading apricot jam over each layer.

Glaze

  • In a saucepan, heat the 185g of chocolate with the 125g of pouring cream.
  • Add a knob of unsalted butter for a glossy finish.
  • Set the cake on a wire rack raised above a large tray.
  • Pour the glaze over the cake and cover it completely.
  • Chill the cake so the glaze sets properly.
  • Serve.
Mots-clés apricot, chocolate