Sacher Torte
Oh, how I have always wanted to bake this Viennese classic. Sacher Torte is chocolate cake created by a 16 year old apprentice named Franz Sacher, in 1832. You know what I was doing when I was 16? I was probably watching TV. Seriously, I am afraid that when I die, God will tell me how many years I have spent watching television. Anyway, I have finally gotten around to baking this glorious torte because Korena from Korena In The Kitchen challenged me through the Daring Bakers. Thank you, Korena!
There were a few good lessons I learned with this cake. The first is called “lighten the batter”. Because Sacher Torte contains no chemical leavening, it gets it’s rise from the whipped egg whites. The goal is to not deflate the whipped egg whites when combining them with the rest of the batter. To do this, you stir in 1/3 of the egg whites into the batter to loosen it up. Now the rest of the egg whites can be folded in with ease. Another lesson I learned was how to save chocolate gaze (ganache) if it seizes up too quickly. As soon as I poured the chocolate glaze onto the cake it hardened, making a very lumpy mess. I quickly peeled the chocolate lumps off of the cake, put them back into the saucepan, poured about 3 tablespoons of cream, and began to reheat it. The chocolate glaze smoothed out and I was able to pour it over the cake without incident. Huzzah!
Butter your springform pan, then line with parchment paper. Butter and flour the parchment paper again for good measure.
Melt good quality semi sweet chocolate over a double boiler, and then set aside.
In a large bowl, mix together sugar, egg yolks, butter, and the melted chocolate.
The mixture will look like this.
In another large bowl, beat your egg whites with a little bit of sugar.
When it becomes frothy, gradually add the remain sugar, and continue to beat.
Until soft peaks form.
Add 1/3 of the egg whites to the chocolate mixture and combine.
This step is called “lighten the batter”.
Now add the remaining egg whites.
Using a rubber spatula, gently fold the egg whites in.
Sift the flour and salt over top of the chocolate, egg white mixture, and fold carefully.
Pour the batter into the springform pan, making sure it is level.
Once baked, allow to cool for 10 minutes.
Cut the torte in half, and smear the apricot/rum jam on one layer.
Place the other half on top, and smear the remaining apricot/rum jam over and around the torte.
Pour the warm chocolate glaze over the torte, making sure to get the sides as well.
Practice writing “Sacher” on a piece of parchment. I used a number 5 decorating tip.
Now take a deep breath, and write on your cake. You can do this.
- ¾ cup (180 gm) good quality Bittersweet Chocolate, chopped
- 9 tablespoons (125 gm) Unsalted Butter, softened at room temperature
- 1 cup (125 gm) Confectioners’ Sugar (aka icing sugar or powdered sugar)
- 6 large Eggs, separated, at room temperature
- 1 teaspoon (5 ml) Vanilla Extract
- ½ cup (100 gm) Granulated Sugar
- 1 cup (125 gm) All-Purpose Flour(for volume measurement, spoon gently into measuring cup and level top)
- pinch fine grain Salt
- 1¼ cup (400 gm) Apricot Jam or preserves
- 2 tablespoons (30 ml) Rum (or other liquor) or water
- 1 cup (200 g) Granulated Sugar
- ½ cup (120 ml) Water
- (4 oz) (115 gm) good quality bittersweet Chocolate, chopped
- Preheat oven to moderately hot 375˚F/350°F fan/190˚C/gas mark 5 with a rack in the centre of the oven. Butter and flower the sides of a 9-inch (23 cm) springform pan, then line the bottom with a circle of parchment paper.
- Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often.
- Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the confectioners’ sugar on low speed, then increase to medium speed and beat again until light and creamy.
- Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
- Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
- In a scrupulously clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
- Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
- Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely.
- Spread the batter evenly in the prepared springform pan.
- Bake in the preheated moderately hot 375˚F/350°F fan/190˚C/gas mark 5 oven for 35-45 minutes (mine took exactly 40 minutes) or until a toothpick inserted in the middle comes out clean. The cake will crack and dome in the middle as it bakes but will flatten out as it cools.
- Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely.
- Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.
- Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
- Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set.
- Make the chocolate glaze (it must be used immediately, while still hot) and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.
- With the writing chocolate, pipe the word “Sacher” in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
- To serve: Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.
- Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream.
- Boil the jam and rum/water in a small saucepan over medium heat.
- Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
- Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.
- Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
- Attach a candy thermometer and cook, stirring, until the mixture reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy thermometer, use the method explained in this video.
- Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.
- See the "lessons I learned" paragraph above.
- •9-inch (23 cm) spring-form or other high-sided pan
- •parchment paper
- •small heavy-bottomed saucepan
- •small/medium heat-proof bowl
- •spatula
- •stand mixer with whisk and paddle attachments, or hand-held electric mixer
- •2 large bowls (stand mixer bowl + one other)
- •fine mesh sieve
- •heat-proof spoon
- •candy thermometer (optional but nice)
- •cooling rack
- •serrated knife
- •8½-inch (22 cm) cardboard cake round
- •whisk
- •large metal offset spatula
- •plate or baking sheet
- •waxed paper
