Attention chocolate fans!
You can not only get delicious Sachertorte in Vienna, but you can also bake it yourself.
The classic succeeds with this recipe.
If you think of typical chocolate cake, you
can't
ignore
the
Sachertorte
.
It is inextricably linked with the Austrian city of Vienna, where it was invented in 1832 by the confectioner apprentice Franz Sacher.
His son Eduard completed the Sachertorte in its now known form during his training at the kuk Hofzuckerbäcker Demel.
It has also been offered in the Hotel Sacher since 1876 and is one of the most famous culinary specialties in Vienna.
How many layers does a Sachertorte have?
The classic Sacher cake consists of a Sacher mass with one or two layers of jam and a
chocolate glaze
.
Two versions are common for the jam filling: either there is only one layer of jam, directly under the chocolate coating.
Or there is also a second layer of jam in the middle of the chocolate cake.
And which jam or jam is used for a Sachertorte?
With the classic Wiener Sachertorte, the answer is clearly
apricot jam
- if you don't know apricots: in German-speaking countries they are
better
known
as
apricots
.
Which chocolate is best for making a Sachertorte?
Couverture or a cocoa icing is often used for the chocolate coating.
If you use couverture to bake it yourself, a dark chocolate couverture with at least 55 percent cocoa is recommended.
But enough of the theory, Sachertorte is not that difficult to bake.
It's guaranteed to work with this cake recipe!
Also read:
The best cake recipes: from A for apple cake to Z for lemon tart.
Original recipe for Sachertorte: you need these ingredients
Portions: for 1 springform pan (24 cm), 12 pieces
Baking time: approx. 1 hour Degree of
difficulty: medium
For the chocolate dough:
Fat and flour for the mold
130 g dark chocolate couverture (min. 55% cocoa content)
1 vanilla pod
150 g melted butter
100 g powdered sugar - if you don't have one in the house, you can easily make it yourself
6 eggs
100 g of sugar
140 g wheat flour
For the filling and the cover:
200 g of apricot jam
200 g of sugar
150 g dark chocolate couverture (min. 55% cocoa content)
Whipped cream for garnish
Give it a try:
Teufelstorte: This cake is pure temptation.
Sachertorte: How to bake the original recipe
Preheat the oven to 170 ° C.
Line the bottom of the springform pan with baking paper, grease the sides and dust them with a little flour.
For the chocolate
dough, melt the couverture over a hot water bath and then let it cool down a little.
Cut the vanilla pod lengthways and scrape out the pulp with the back of a knife.
Beat the melted butter, powdered sugar and vanilla pulp with a hand mixer until frothy.
Separate the eggs (tips can be found here).
Stir the egg yolks one by one into the butter mixture.
Now gradually add the melted couverture.
Beat the egg whites with the sugar until stiff and place the egg whites on the butter-chocolate mixture.
Sift the flour over the mass and fold everything in.
Pour the mixture into the
springform pan,
smooth the dough and bake it in the oven on the middle
rack for
10 to 15 minutes, leaving the
oven door a finger's width open
.
Then close the oven and finish baking the cake in about 50 minutes.
Take the cake out of the oven and loosen the sides of the springform pan.
Carefully place the cake on a cake rack lined with baking paper and let it cool for about 20 minutes.
Only then remove the baking paper, turn the cake over and let it cool down on the wire rack.
Then cut the cake in half horizontally.
For the filling,
heat the jam and stir until smooth.
Spread the jam on top of the two halves of the cake and stack them on top of each other.
Coat the sides with jam as well.
For the coating
, put the sugar in a saucepan with 125 ml of water and let both boil over high heat for about 5 minutes.
Now take the sugar syrup off the stove and let it cool down a little.
Coarsely chop the couverture, gradually add it to the syrup and stir until it has a thick consistency.
Pour all of the lukewarm glaze over the surface of the cake at once and spread it quickly using a palette.
Let the glaze harden for a few hours.
Serve the Sachertorte garnished with whipped cream as desired.
Read here how you can whip cream until stiff even without a mixer.
Have fun baking!
(mad)
Classic and unusual cake recipes
Every Thursday we present you the best ideas for cooking and baking in our free recipe newsletter.
So you are well prepared for the weekend!
Register here.
Recipe source: sacher.com
Also delicious:
Recipe for creamy tangerine cake with yoghurt: This dessert from the tray is a dream.
The most popular cake classics and cake dreams
The most popular cake classics and cake dreams