Sacher Torte


While in Vienna, I had the opportunity to taste the original Sacher Torte at the Hotel Sacher Vienna, which is considered one of the most recognized cakes in the world. It's a soft and light chocolate cake with a touch of apricot jam and coated with chocolate icing, usually served with whipped cream. Although the original recipe is said to be a secret, a German friend gave me this recipe (a Viking River Cruise recipe), which is nearly as delicious. Quality chocolate is a must. Enjoy!


Cake Ingredients:
  • 10 tablespoons butter, softened
  • 1/2 cup sifted confectioners' sugar
  • 6 large eggs, whites and yokes separated
  • 5 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks for easier melting
  • 2/3 cup flour
  • 1/2 cup sugar
  • 2 tablespoons good quality apricot jam
  • Whipped cream, for garnish, if desired
Glaze Ingredients:
  • 8 ounces fine artisan dark chocolate (around 70% cacao), cut into several large chunks
  • 2 tablespoons butter
Directions:
  1. Preheat oven to 375 degrees. Grease 9 inch springform pan and line bottom with wax paper; cut 1-1/2 inch strip and line sides of pan, using extra dots of grease as glue, if needed.  
  2. In a large mixing bowl, cream together butter and confectioners' sugar. Lightly mix egg yokes together in a glass measuring cup; slowly pour into butter mixture, while mixing until incorporated and creamy.
  3. Melt chocolate chunks in double boiler (or microwave, but ensure chocolate stays in a melted state until use); add slowly to creamed mixture; and fold in flour.
  4. In a small mixing bowl, beat egg whites and sugar until stiff; fold into chocolate mixture.
  5. Pour batter into prepared pan and bake in preheated oven for 60 minutes, or until toothpick inserted deep into middle of cake comes out clean.
  6. Remove from pan and let cool on wire rack. 
  7. Heat apricot jam and smooth over top and sides of torte. (Or, if preferred, cut cake in half crosswise, and place jam between layers.)
  8. Glaze: Melt chocolate and butter in double boiler. 
  9. Place cake on serving plate. Put strips of wax paper underneath edges of cake to catch chocolate drippings. Pour melted chocolate over cake, pushing enough chocolate over edges to fully cover sides.  Garnish with whipped cream, if desired.
Adapted from Viking River Cruises.

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