Sacher Torte
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Sacher Torte
Ingredients
- Liquid dark chocolate - 12.3 oz
- Butter - 3.2 oz
- Wheat Flour - 2.8 oz
- Baking Powder - 1 teaspoon
- Farm fresh eggs - 3 pieces
- Cocoa Powder - 2 tablespoons
- Ground Almonds - 1.8 oz
- Brandy - 2 teaspoons
- Apricot Jam - 5.3 oz
- Water - 5 fl oz
- Sugar - 8.1 oz
Step by Step guide
Step 1
Cream the butter with 80 g of sugar until light and fluffy.
Step 2
Melt 50 g of chocolate in a water bath and add it to the butter.
Step 3
Add the ground almonds and brandy.
Step 4
Separate the egg yolks from the whites (the whites will be needed later). Gently add the yolks one by one to the chocolate-butter mixture and mix until smooth.
Step 5
Add the flour, baking powder, and cocoa powder. Mix well.
Step 6
Whip the egg whites with a pinch of salt until stiff peaks form. Gradually fold the egg whites into the main mixture.
Step 7
Preheat the oven to 356°F, pour the batter into a greased silicone (or simply a springform) pan and bake for 40–45 minutes. Check for doneness with a toothpick. Without removing the cake from the pan, let it cool and then rest for at least 8 hours.
Step 8
Cut the cake in half lengthwise, spread jam on the bottom half (set aside 2 tablespoons of jam), and cover with the second half. Trim the edges and top to make them even. Heat the reserved jam and strain it through a sieve. Spread it over the top of the cake and refrigerate for about 30 minutes.
Step 9
Make caramel with 150 g of sugar and 150 ml of water, then add 300 g of chocolate, stirring constantly, to make a smooth glaze.
Step 10
Place the cake on a rack and carefully coat the sides with the glaze. Then pour half of the remaining glaze on top, smoothing it out. Allow it to set. Then heat the remaining glaze and pour it on top again. Allow it to set once more. You can write a message on top if you wish, but that's up to you.
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