I’ve discovered my love for baking little over 4 years ago and since than I had my shares of both failures and memorable recipes. Sometimes I try to improve the recipe, sometimes I just completely discard the thought of it.
Today recipe started as a failure and turned out to be such an amazing cake, no wonder it’s Austria’s most famous cake.
A little bit of history about the sacher torte, if you allow me. The story says the cake was first created way back in 1832 by Frantz Sacher and served to the king and his guests.
With such a long history I was always intrigued by it. Receiving a jar of apricot jam from Bonne Maman gave me the push I needed to try it.
The cake is a two layer round chocolate cake brushed with warm apricot preserve and covered in silky smooth chocolate ganache.
Except apricot preserve, you’ll also need chocolate, eggs, sugar, butter and a cup of flour. The cake doesn’t call for any leavening (baking powder or baking soda). For this cake you’ll need 8 eggs.
It’s a little bit of work involved, since you need two mixing bowls. One to whip the egg whites until stiff peaks and one to combine the rest of the ingredients.
Considering the amount of eggs needed, I thought the cake is pretty dense, but it’s actually a little on the dry side and quite rich.
For this cake I used the recipe from Huffington post. I left out the whipped cream to serve the cake with and used the apricot preserve from Bonne Maman instead of the apricot glaze.
Yields 10-12 servings
Sacher torte - the famous Austrian's chocolate cake layered with apricot preserve and covered in silky smooth chocolate ganache
20 minPrep Time
1 hrCook Time
4 hrTotal Time
Save RecipeIngredients
- 10 ounces bittersweet chocolate chips
- 1 cup sugar
- 2/3 cup unsalted butter, softened
- 8 eggs separated
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 cup apricot preserve
- 2 tablespoons lemon juice
- 2 1/2 tablespoons unsalted butter
- 8 ounces semisweet chocolate, chopped (about 1 1/3 cups chocolate chips)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Butter and flour a 9-inch springform pan.
- Melt the chocolate in a double boiler or microwave; set aside.
- Beat the sugar and butter in a large bowl with a mixer until creamy.
- Add the egg yolks one at a time, blending after each addition. Add the vanilla.
- Fold in the chocolate and flour.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.
- Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for at least 1 hour.
- To make the apricot glaze, heat the apricot preserve with the lemon juice for few seconds in the microwave.
- Once completely cooled, using a long serrated knife, trim the top of the cake to level it. Cut the cake horizontally into two equal layers.
- Place the bottom layer in a cake stand. Brush the top of the cake layer with the apricot glaze.
- Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Let cool for about 10 minutes in open air.
- Make the chocolate ganache
- Melt the butter in a double boiler over medium-high heat. Add the chocolate and corn syrup and cook, stirring constantly, until the chocolate is melted. Remove from the heat, stir in the vanilla.
- Pour all of the warm chocolate ganache on top of the cake.
- Using an offset spatula, gently smooth the ganache over the cake, allowing it to run down the sides.
- Refrigerate until the ganache is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
Notes
Recipe from Huffington Post
This cake is my second recipe as part of the brunch week. Check out what my wonderful friends have made
Brunch Beverages:
- Blueberry Bourbon Smash from The Girl in the Little Red Kitchen
- Key Lime Pie Smoothie from Chelsea’s Messy Apron
- Spicy Mocha from Cooking in Stilettos
Brunch Eggs:
- Sausage, Pepper and Caramelized Onion Quiche from Love and Confections
- Mexican Carrot Fritters with Bacon and Eggs from Food Faith Fitness
- Breakfast Casserole Stuffed Baby Bell Peppers from The Spiffy Cookie
- The Mess from Quarter Life (Crisis) Cuisine
Brunch Main Dishes:
- Crab Imperial Peppers from The Vintage Cook
Brunch Sides:
- Roasted Pepper and Ricotta-Stuffed Peppers from Culinary Adventures with Camilla
- Carrot and Apple Slaw from Real Housemoms
- Balsamic Pear and Blue Cheese Bruschetta from White Lights on Wednesdays
Brunch Breads and Grains:
- Carrot Cake Muffins from That Skinny Chick Can Bake
- Lemon Poppyseed Cornbread Muffins from Foxes Love Lemons
- Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
- Strawberry Cheesecake French Toast Roll-Ups from Cupcake & Kale Chips
- Raisin Craisin Cinnamon Rolls from Big Bear’s Wife
- Chipotle Peach Cheese Danish from {I Love} My Disorganized Life
- Spring Vegetable Danish from Jane’s Adventures in Dinner
Brunch Desserts:
- Key Lime Cheesecake with a Hazelnut Crust from It’s Yummi
- Sachertorte from Roxana’s Home Baking
Happy baking,
Roxana
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