Sachertorte
Sachertorte
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Sachertorte is a famous chocolate cake originating from Vienna, Austria. It was first created by Franz Sacher in 1832 when he was a 16-year-old apprentice at the court of Prince Metternich. The cake consists of two layers of dense, rich chocolate cake, separated by a layer of apricot jam, and covered with a smooth chocolate glaze.
Sachertorte is considered a classic Viennese dessert and is often served with whipped cream. It has become a symbol of Austrian culinary tradition and is enjoyed by locals and visitors alike. In fact, it is so popular that a legal battle ensued between two of Vienna's famous cafés, Hotel Sacher and Demel, over the right to use the name "Original Sachertorte."
Here's a recipe for Sachertorte:
Ingredients:
- 6 oz. (170g) semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 6 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup apricot preserves
- 1/4 cup water
- 1/2 cup powdered sugar
- Whipped cream, for serving (optional)
Instructions:
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Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
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Melt the chocolate in a double boiler or in the microwave. Set aside to cool.
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In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate and vanilla.
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In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture.
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Sift the flour and salt together and fold them into the chocolate mixture.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Allow the cake to cool for 10 minutes before removing it from the pan. Place the cake on a wire rack to cool completely.
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In a small saucepan, heat the apricot preserves and water over medium heat until the mixture comes to a boil. Remove from heat and strain through a fine mesh sieve.
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Spread the apricot glaze over the top and sides of the cake, using a pastry brush to coat evenly.
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In a small bowl, whisk the powdered sugar and a few tablespoons of water until a smooth glaze forms. Drizzle the glaze over the top of the cake.
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Serve with whipped cream, if desired.
![Sachertorte](http://rosiebrooksoriginals.com/cdn/shop/files/image_52f3fbd2-0800-4e5c-b2cd-316d6445803a.jpg?v=1682519307&width=1445)