Sachertorte: The Quintessential Austrian Chocolate Cake
Sachertorte is a world-renowned Austrian dessert that has captivated chocolate lovers for nearly two centuries. Franz Sacher created it in 1832 for Prince Wenzel von Metternich in Vienna. With its rich history and luxurious taste, this decadent cake remains a staple in Austrian cuisine and a must-try for dessert enthusiasts.
The heart of a Sachertorte lies in its dense, moist chocolate sponge cake, made with high-quality dark chocolate. Baked in a round pan, the cake cools before being sliced in half and generously brushed with a smooth, tangy apricot glaze. Not only does this layer of apricot jam add a delightful contrast to the rich chocolate, but it also helps keep the cake moist.
What truly sets Sachertorte apart is its glossy chocolate glaze. Dark chocolate melts with cream to create a sleek, shiny finish. Often, a delicate inscription of “Sacher” in chocolate adorns the top, signifying authenticity.
Traditionally, Sachertorte is served with a generous dollop of unsweetened whipped cream. This addition balances the cake’s richness with a light, airy texture. Paired with coffee or tea, it makes a perfect afternoon treat or grand finale to a special meal.
Indeed, Sachertorte is more than just a dessert; it represents a piece of Austrian heritage. Each bite offers a taste of history, combining the deep flavors of chocolate with the bright notes of apricot, all wrapped in a luxurious glaze. Whether enjoyed in a Viennese café or made at home, Sachertorte remains a timeless symbol of culinary excellence.
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Austrian Sachertorte
Ingredients
For the Cake
For the Apricot Glaze
For the Chocolate Glaze
Instructions
For the Cake
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Preheat the Oven: Preheat your oven to 170°C (340°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
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Melt the Chocolate: Melt the dark chocolate in a heatproof bowl set over a pot of simmering water. Once melted, set aside to cool slightly.
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Cream Butter and Sugar: In a large bowl, beat the softened butter with the powdered sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
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Combine with Chocolate: Gradually add the melted chocolate to the butter mixture, mixing until well combined.
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Whip Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
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Fold in Egg Whites: Gently fold the egg whites into the chocolate mixture in three additions, being careful not to deflate the batter.
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Add Flour: Sift the flour over the batter and gently fold it in until just combined.
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Bake: Pour the batter into the prepared springform pan and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
For the Apricot Glaze
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Heat the Jam: In a small saucepan, heat the apricot jam with the water until melted and smooth.
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Strain and Apply: Strain the glaze to remove any chunks of fruit. Brush the glaze evenly over the top and sides of the cooled cake. Allow the glaze to set for at least 30 minutes.
For the Chocolate Glaze
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Heat the Cream: In a saucepan, bring the heavy cream to a simmer over medium heat.
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Melt the Chocolate: Place the dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a minute, then stir until smooth and glossy.
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Glaze the Cake: Place the cake on a wire rack set over a baking sheet. Pour the chocolate glaze over the top of the cake, allowing it to run down the sides evenly. Use a spatula to smooth the glaze if needed.
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Let Set: Allow the glaze to set at room temperature or in the refrigerator before serving.
Serving
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Serve the Sachertorte at room temperature, traditionally accompanied by a dollop of unsweetened whipped cream.
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Your homemade sachertorte is ready. Guten Appetit!
