Sacher Cake
The Sacher cake is an iconic dessert from Austria, famous not only for its delicious taste but also for its fascinating story. It was created in 1832 by the young pastry chef Franz Sacher, at the request of Prince Wenzel von Metternich. Its original recipe quickly became renowned and gave rise to numerous variations, but the essence remains the same: a rich chocolate cake with a generous layer of apricot jam and a glossy chocolate glaze.
To prepare an authentic Sacher cake, you need quality ingredients. Start with 140 g of dark chocolate with a cocoa content of at least 70%. This will give the cake an intense and deep flavor. You will also need 125 g of butter at room temperature, 100 g of powdered sugar, 6 eggs, 75 g of flour, a teaspoon of vanilla extract, and a pinch of salt. For the filling, use 200 g of apricot jam, and for the glaze, 150 g of dark chocolate and 150 ml of heavy cream.
The first step in making the cake is to melt the chocolate in a double boiler, stirring until smooth. In a large bowl, beat the butter with the powdered sugar until creamy and fluffy. Add the eggs one by one, making sure to incorporate them well. Next, add the melted chocolate and vanilla extract, mixing until combined. Finally, sift the flour and salt over the mixture and carefully fold them in, avoiding overmixing.
Pour the batter into a greased and floured cake pan, then bake at 180 degrees Celsius for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.
Once cooled, slice the cake in half horizontally, fill it with the apricot jam, and reassemble the two halves. For the glaze, melt the dark chocolate together with the heavy cream, stirring until you achieve a smooth mixture. Cover the cake with the chocolate glaze, allowing it to drip down the sides for a spectacular effect.
The Sacher cake is usually served with whipped cream and is ideal for special occasions. Whether you are throwing a birthday party or simply want to indulge, this cake will surely be the star of your table. The intense flavors of chocolate and apricot jam combine perfectly, offering a delightful experience for your taste buds. Enjoy it alongside a glass of red wine or a cup of coffee, and let yourself be carried away by its irresistible taste!
Chocolate is broken into pieces and melted in a bain-marie. It is allowed to cool. The butter, 80g sugar, vanilla sugar, and salt are whipped into a foam. The eggs are separated. The yolks are added one by one to the butter mixture. Then the melted and cooled chocolate is added. The egg whites are whipped with the remaining sugar, 160g (not quite stiff). First, a third is added to the chocolate mixture, then the flour is sifted over the remaining egg whites, mixed, and added to the chocolate mixture. A 26cm cake pan is lined with baking paper. The batter is poured in and baked in the preheated oven for about 50-55 minutes. Be very careful with the cake base—it is very fragile. It is allowed to cool in the pan on a rack for about an hour. The cake base is loosened from the edges with a sharp knife, then removed from the pan and left to cool. The baking paper is removed and it is cut in half. The top part of the cake is turned upside down. In the middle, it is spread with jelly or apricot jam, the other layer is placed on top, and the cake is coated with jelly around. The marzipan is kneaded with powdered sugar and rolled out between 2 sheets (about 30 cm). The top sheet is removed, and with the help of the other sheet, the marzipan is placed on the cake. The marzipan is pressed lightly onto the cake, and the sheet is removed. The chocolate is roughly chopped and melted. The cake is covered in chocolate. Optionally: white chocolate is melted and spread very thinly on a cold surface and allowed to harden. When hard, it is taken with a metal knife so that rolls are formed and placed on the cake. Optional: it can be sprinkled with cocoa. Sacher cake is served in slices on any occasion, being a delicious dessert.
Ingredients: Base: 200g dark chocolate, 250g soft butter, 240g sugar, 1 packet of vanilla sugar, a pinch of salt, 6 eggs, 140g flour. Others: 450g blueberry jelly/apricot jam, 150g marzipan, 2 tablespoons powdered sugar, 200g dark chocolate, 150g white chocolate.
Tags: cake recipes cakes jam cake christmas recipes chocolate cake
