🍫Sacher cake 🍫
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The Sacher cake is an iconic and rich chocolate cake that has its origins in Vienna, Austria, created in 1832 by Franz Sacher, a young apprentice chef. It was prepared for Prince Klemens von Metternich, and it later became a symbol of Austrian culinary tradition. Known for its dense, moist texture, the cake is covered with a layer of apricot jam and a dark chocolate glaze.
Sacher cake is often paired with whipped cream, which helps balance the cake's richness. While the version from the Hotel Sacher in Vienna is the most famous and authentic, it is made and enjoyed in many variations around the world.
Let’s dive into how you can make this delicious, classic cake! 🍫🎂
Prepare the Ingredients:
For the Cake:
- 150g dark chocolate
- 150g unsalted butter (softened)
- 100g granulated sugar
- 6 large eggs, separated into yolks and whites
- 100g all-purpose flour
- 1 teaspoon baking powder
- 200g apricot jam (for filling)
- A pinch of salt
For the Glaze:
- 200g dark chocolate (around 60% cocoa).
- 200g heavy cream.
- 2 tablespoons unsalted butter (optional, for extra shine).
Step-by-Step Preparation Instructions:
Prepare the Oven and Pan:
- Preheat your oven to 175°C (350°F).
- Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Melt the Chocolate:
- Melt the 150g of dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave. Stir occasionally and let it cool slightly.
Make the Cake Batter:
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the egg yolks one by one, beating well after each addition.
- Stir in the melted chocolate.
- Sift the flour and baking powder together and gently fold them into the chocolate mixture.
- In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks.
- Gently fold the beaten egg whites into the chocolate mixture, being careful not to deflate the eggs.
Bake the Cake:
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Filling:
- Once the cake is completely cooled, slice it horizontally into two layers.
- Warm the apricot jam slightly to make it easier to spread.
- Spread a generous layer of apricot jam over the bottom layer of the cake, then place the second layer on top.
Make the Glaze:
- In a heatproof bowl, melt the 200g of dark chocolate and the heavy cream together over simmering water, stirring constantly.
- Once the mixture is smooth, remove it from the heat and stir in the butter if using, to give the glaze extra shine.
Glaze the Cake:
- Place the cake on a wire rack with a baking sheet underneath to catch excess glaze.
- Pour the glaze over the top of the cake, spreading it evenly to cover the sides as well. Let the glaze set and harden at room temperature.
- Serve:
- Once the glaze has set, the cake is ready to be served. Traditionally, it’s paired with a dollop of unsweetened whipped cream.
Important Notes:
Apricot Jam: It’s key to use apricot jam, as it adds a tart contrast to the rich, chocolatey layers. You can warm the jam slightly to help spread it more easily.
Chilling the Glaze: After glazing, let the cake set for a while to allow the chocolate to harden. This helps with presentation and ensures the cake holds its shape.
Flavor Enhancements: Some variations of Sachertorte use a little rum or cognac in the batter or glaze for extra depth of flavor.
This Sachertorte is perfect for special occasions, and it’s sure to impress guests with its elegant flavor and rich chocolatey texture. Enjoy! 🍫🎂
FAQ
A Sacher cake, also known as Sachertorte, is a famous Austrian chocolate cake. It was made in Vienna and has a dense chocolate base, apricot jam, and chocolate ganache. It's a key dessert in Austrian history, from the Hotel Sacher in Vienna.
A traditional Sacher cake has a rich chocolate base, apricot jam, and chocolate ganache. It's served with unsweetened whipped cream. Its texture and flavor are very specific.
You can try the original Sacher cake at the Hotel Sacher and Cafe Demel in Vienna. Both places have a long-standing rivalry over the recipe. They serve their versions in historic cafes.
Making a Sacher cake is challenging but doable. It needs precision and skill. You'll need quality ingredients, exact measurements, and specific techniques for the chocolate sponge and ganache.
The apricot jam layer is key in a Sacher cake. It adds moisture, a fruity contrast to the chocolate, and binds the layers. This jam layer is what makes a Sachertorte unique.
Sacher cake is best served slightly cool, with unsweetened whipped cream. It's often enjoyed with Viennese coffee or dessert wine. Cut it thinly to enjoy its dense texture and flavor.
A Sacher cake can last 3-4 days in the fridge, stored airtight. For the best taste, let it come to room temperature before serving.
Yes, there are many variations of the Sacher cake. Modern chefs have experimented with different chocolates, jams, and decorations. Yet, they stick to the classic structure of the Sachertorte.
A Sacher cake is unique because of its dense chocolate sponge, apricot jam, and smooth chocolate ganache. Its preparation and ingredient balance make it stand out from other chocolate desserts.