Torta Sacher
Sachertorte or Sacher cake
Sachertorte. This cake is made by 2 layers of chocolate dough separated by a little of apricot jam and then covered with chocolate icing. There are many recipes about Sacher cake but we are going to show you an Austrian Sachertorte recipe. You know the authentic recipe for Sachertorte is top secret, don't you? Looking for other cakes and dessert?
zoom »
yeld for 12
- 100g (3 1/2 ounces) peeled almonds
- 100g (3 1/2 ounces) icing sugar
- 125 g (4.4 ounces) unsalted butter
- 50g (1 3/4 ounce) all-purpose flour
- 1 teaspoon cake yeast
- 250g (8 3/4 ounces) pure chocolate (semi-sweet chocolate)
- 5 eggs
- Sugar
- Apricot jam
- Brandy
- Time:
preparation: 50 minutes
cooking: about 50 minutes
total: 1 h 40 minutes - Difficulty:
difficult recipe - Nutrition Facts (amount per serving):
Calories: 360 (kCal) 18 % GDA (*) - 1505 (kJ)
Protein: 6.8 (g) 14 % GDA
Total fat: 22.0 (g) 32 % GDA
Total carbohydrate: 33.8 (g) 13 % GDA
Sugars: 30.6 (g) 34 % GDA
Sachertorte recipe
Preparation and cooking
- - Let the butter soften at room temperature.
- - Meanwhile you have to toast your almonds lightly in the oven.
- - Then reduce the almonds to powder in a mixer adding also icing sugar gradually.
- - Beat 100g (3 1/2 ounces) unsalted butter, softened and cut into little pieces, in a bowl with a wooden spoon for a long time or until it becomes creamy and foamy.
- - At this time stir in the powdered mixture of almonds and icing sugar.
- - Separate the yolk from the white of every egg.
- - Remember to pour the whites into a different bowl.
- - Add the yolks, one by one, to the mixture, stirring very well.
- - Pour in white flour together with yeast.
Help yourself with a colander and stir. - - Your dough must be soft.
If it isn't soft, you can add a little of brandy. - - Melt 100g (3 1/2ounces) pure chocolate in a bain-marie over very low heat.
- - Let it cool lightly.
- - Then pour the chocolate into your dough, stirring with a wooden spoon very well.
- - Preheat oven to 180°C (350°F).
- - Butter a 25cm (10in) non-stick round cake pan, loose bottom, with the remaining butter.
- - At this point whisk the egg whites adding a pinch of salt to stabilize them.
Whisk the whites with a large balloon whisk or an electric mixer until they hold soft peaks when the whisk or beaters are lifted from the bowl. - - Fold the beaten whites to the dough with slow circular movements from the bottom upwards, using a wooden spoon, until all the ingredients are well mixed.
- - Pour the dough into the buttered pan.
- - Bake for about 45 minutes or until the cake is well leavened, the surface is lightly cracked and a cake tester (simply a toothpick) inserted in the centre comes out clean.
- - Open the oven a bit and let the cake cool inside.
- - Then remove the cake from the pan and cut into two layers crossways.
- - Prepare a syrup with water, sugar and brandy.
Let it simmer on a very low heat for few minutes.
The quantity of sugar and brandy depends on your personal taste. - - Let the syrup cool.
- - Soak every layer with the syrup but remember to put aside a bit.
- - Then place the first layer on a serving dish.
Spoon a great quantity of jam on it and cover this layer with the second one. - - Melt the remaining chocolate in a bain-marie over very low heat.
Add the remaining syrup too. - - Spread it on the cake surface uniformly (help yourself with a spatula).
Just before serving
- - The Sacher cake (Sachertorte) is ready.
- - If you decorate your Sacher cake with a little fantasy serve it whole and cut it into slices in front of your guests.
Note
Tips
- - The recipe for the Sacher is long and laborious as you have seen. The Sachertorte should be prepared the day before, moreover it becomes tastier.
- - If desired, you can decorate the Sacher cake with chocolate biscuits or whatever your imagination suggests.
- - You can also serve the Sachertorte with whipped cream and fresh strawberries. It's a very tasty dessert in late spring and summer when strawberries are in season.
- - You can store the Sachertorte in a cool place for a couple of days.
Menu planning
- - Look at our menu ideas with Sachertorte: Easter menu and International menu for Woman's day.
Healthy eating
- - Sachertorte is a very tasty cake but it's a fat recipe, full of calories. In fact among its ingredients there are the butter, almonds, chocolate and jam as you have seen. In spite of these considerations, I suggest to prepare it for a special occasion because it's impossible to give up the pleasure of tasting it. Once in a while we can eat such a gorgeous food as long as we choose the ingredients well and do sports.
- - A curiosity. There were 18 egg whites and 14 yolks in the original recipe for Sachertorte
- - Look at nutrition facts. As you can see in the list ingredients there isn't the precise amount of sugar and liqueur for syrup and the amount of apricot jam. Generally I use 1 tablespoon of sugar and 2 tablespoons of liqueur to prepare the syrup to soak the cake and then 200g (3 1/2 ounces) of apricot jam. But everyone use sugar, liqueur and apricot jam according to his own taste. So I calculated calories, fat and sugar with my personal doses.
- - The Sachertorte is delicious as all cakes. There are very few people who say no to a dessert after lunch or dinner, especially when people are out. But keep in mind that many sweets are the opposite of healthy eating.
So how do you? As usual, the equilibrium point is the salvation of each one of us.
In the daily menu, as guidelines for healthy eating recommend us, we have to prefer dry and baked cakes paying attention to the amount of sugar.
But if there is a special event (birthday party at home, ceremony, dinner with friends ...) let's enjoy our special cake. Once in a while, especially if you do exercise, the body can metabolize the calories, fats and sugars in excess.
Loretta
What's the right wine ?
We like to match Sachertorte with Sagrantino Rosso (a dessert red wine from Umbria - Italy)
Sachertorte history
Sachertorte was invented by the pastry chefs of the hotel Sacher in Vienna and widespread since the mid-nineteenth century everywhere. Keep in mind, however, that its name is protected by a trademark. Another case in which the trademark is used by all ... so it is not just a problem of our times ...
Anyway the authentic recipe is top secret ;)))
The author Loretta Sebastiani lives in Italy (IT)
Google+ | Twitter | Facebook | Pinterest