How to Make Sacher Torte

How to Make Sacher Torte

Serves: 12

Preparation time: 30 mins

Cooking time: 1 hour

Ingredients needed to make Sacher Torte:

For the cake:

  • ¾ cup all purpose flour
  • 5 oz semi-sweet chocolate, chopped
  • 2/3 cup apricot preserves
  • ½ cup sugar
  • ½ cup butter
  • 1 ½ tsp vanilla
  • 6 egg yolks
  • 6 egg whites

For the chocolate glaze:

  • 4 oz semi-sweet chocolate
  • ½ cup whipping cream
  • 2 tbsp butter
  • 2 tsp light corn syrup

Cooking instructions for Sacher Torte:

  • For the cake, place the egg whites in a large mixing bowl and let it rest for half an hour, without agitating it even once.
  • Butter a 9’’ spring-form pan and dust it lightly with flour; set aside.
  • Dump the chocolate chunks into a double boiler, along with a splodge of butter and melt the mixture over slow flame; set aside to cool completely
  • Beat in the egg yolks as well as a splash of vanilla into the cooled melted chocolate until well combined and set aside.
  • Whisk the egg whites using an electric mixer, set at high speed, until they form soft yet firm peaks.
  • Beat in the sugar gradually until all of it is incorporated into the mixture to form stiff peaks.
  • Fold 1/3 cup of it into the chocolate mixture until well combined, alternating with 1/3 of the dry mixture and repeat the process until both the whisked egg whites plus the dry ingredients are completely into the batter.
  • Pour it into the pan and bake in a preheated oven at 350 degrees F for half an hour or until the cake is baked through.
  • While the cakes bake, start preparing the glaze by melting a mixture of chocolate and butter in a saucepan over slow flame, while stirring frequently.
  • Stir the corn syrup into the whipping cream and bring the mixture to a boil in a separate pan.
  • Reduce it to a simmer and cook for a couple of minutes.
  • Turn off the heat and fold in the melted chocolate until well mixed; set aside to cool completely.
  • Cool it on the wire rack for about 10 minutes, while its still in the pan and then flip it onto a plate.
  • Cook the apricot preserves in a small skillet until they melt and pass it through a sieve to get a smooth puree; allow to cool to some extent.
  • Slice the cake crosswise into two equal halves.
  • Place the bottom layer on a serving plate and spread the apricot puree across it.
  • Place the other half of the cake on top and drizzle the chocolate glaze over it to smother both its sides and surface.
  • Set aside for an hour at room temperature to set.
  • Slice and serve.

Image credit: Wikimedia Commons

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