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The name of Sachertorte cake [Sacher Cake] is nested with all the elegant and luxurious things around it, the Sacher Hotel
with its splendor, and the carmine Sacher Café with its royal finesse. Sachertorte was invented by Franz Sacher, when he was 16 years old, and working as an apprentice under Chancellor Metternich’s chef, one maître Chambellier, in 1832. Who thinks that this classic chocolate sponge cake, filled with apricot jam, then covered with a chocolate Ganache, will become the gossip of the royal court, then the most famous cake in Vienna, Europe, and worldwide?.
The original recipe of Sachertorte cake (Rezept) still a well-kept secret by “la Maison” Sacher, but to get a CAP Pâtisserie (Chef Pastry Diplôma), all students should master Sacher Cake, to an approach for the same finesse, elegance, and taste. This recipe is adapted from the real Sacher. It is preferable to use a homemade apricot or jam marmalade, as Franz Sacher did before, and add a spoonful or rosette of unsweetened Chantilly cream, pairing with an espresso coffee or an Einspänner, thus the spirit of Sachertorte…Sophistication!
How To Make Sachertorte Cake?
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Sachertorte Sponge Cake (Biscuit Sacher)
- 140 g all-purpose flour
- 130 g dark couverture chocolate
- 100 g softened unsalted butter
- 100 g granulated sugar
- 20 g almond powder
- 6 eggs, separated
Chocolate Ganache For Sachertorte Cake
Sugar Syrup For Sachertorte Cake
The real Sachertorte contains Kirsch, to flavor the syrup.
- 100 g granulated sugar
- 150 g water
The Method Of Sachertorte
The first thing to do is “la mise en place” (everything should be prepared first: the mold, ingredients, and the oven). This recipe has four steps:
- Making chocolate Ganache
- Making the Biscuit Sacher (Sacher sponge cake)
- Making the meringue
- Making sugar syrup
Let’s start! Preheat the oven to 340°F and prepare a 9-inch springform mold (butter and flour).
- Melt the dark chocolate, over a “bain-marie“.
- Bring the cream to a boil, as soon as it comes to a boiling stage, pour it immediately over chocolate, and mix gently. Allow cooling. For a more detailed recipe for Chocolate Ganache.
- Melt the dark chocolate with butter, at 104°F, then add the egg yolks to the mixture, stir well. Add flour (sift all-purpose flour with almond flour).
- Make the meringue: Beat the egg whites with 50 g of sugar, to soft peaks. Gradually, add the remaining sugar and beat until the whites become firm and glossy. Fold gently the meringue into the chocolate mixture and flour.
- Transfer the mixture to the prepared springform pan, smooth the top, with a spatula, or the back of a tablespoon. Bake for about 40 minutes (middle-rack). Allow the Sachertorte to cool in the pan before unmolding, onto a wire rack.
- Prepare the Syrup: Bring the water and sugar to a boil and stir; when the sugar is completely dissolved, remove it from heat and allow it to cool.
Finition Of Sachertorte Cake
- Trim the top of the Sachertorte cake to flatten (if needed), cut it horizontally in two slices. Remove the top layer and set it aside, then wet the second half with the syrup. Warm the apricot jam, and spread over the layer, brush gently.
- Replace the top layer and wet the surface with syrup, then jam. Brush the sides with jam, as well, then place the cake in the refrigerator to chill for about 1 hour, before coating with Ganache, twice. Smooth the Sachertorte out with a spatula. Put the cake back in the refrigerator until set. Transfer the remaining ganache to a cornet, keeping it warm.
- If needed, warm the remaining Ganache, and pipe the word, Sacher, using a parchment cornet. Serve with a rosette of unsweetened Chantilly cream.
La Dorure Tips:
- The recipe of the Viennese real Sachertorte, calls for mixing the sugar syrup with Ganache. Here in this recipe, is the method of some Culinary Institute.
- For the first 15 minutes, leave the door of the oven slightly open, then close the oven and continue baking for 30 minutes more.
- Cover the wire rack with parchment, until the cake cools down, then pull off the parchment paper, and let the Sachertorte cake cool completely, before covering with Ganache.
- Melt the remaining Ganache over low heat (85°F).
- To cover Sachertorte twice, you should cover it with the half of Ganache, then place it in the refrigerator, to set about 15 minutes, then, repeat the process with the other half of Ganache, and place it back in the refrigerator, for 20 minutes more.
- Watch the video for the making of Sachertorte cake: https://www.youtube.com/watch?v=uDMv1ET6vQY
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