Viennese Cake 'Sachertorte'
Baking and Desserts | Austrian cuisine
⏳ Time
8 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
The cake can be baked in a multicooker. The original recipe calls for brandy and almonds, but you can omit these ingredients. The recipe specifies 200 g of dark chocolate; I used 100 g of dark and 100 g of milk chocolate. Experiment to your taste!
Ingredients
- Chocolate - 7.1 oz
- Butter - 6.5 oz
- Sugar - 5.3 oz
- Wheat Flour - 5.3 oz
- Farm fresh eggs - 6 pieces
- Brandy - 1 tablespoon
- Baking Powder - 3 teaspoons
- Vanilla salt - 1 teaspoon
- Cocoa Powder - 3 tablespoons
- Chopped almonds - 1.8 oz
- Milk - 4 tablespoons
- Apricot Jam - 7.1 oz
Step by Step guide
Step 1
Beat 170 g of softened butter with 50 g of sugar using a mixer.
Step 2
Carefully separate the egg whites from the yolks. Place the egg whites in the refrigerator.
Step 3
Break 60 g of chocolate into pieces and melt it in a water bath. Cool to body temperature. Pour the chocolate into the whipped butter. Add vanilla sugar and brandy to the chocolate-butter mixture and mix well with a mixer until smooth. While continuing to beat, add the yolks one at a time and beat until the mixture is homogeneous.
Step 4
Pour boiling water over the almonds and let them sit for 1 minute. Then peel the almonds, dry them, and chop them using a blender.
Step 5
Sift the flour into a bowl, add baking powder and cocoa. Mix well.
Step 6
Beat the chilled egg whites with a mixer. Start beating at low speed, then gradually increase the speed. At the end of beating, gradually add the remaining 100 g of sugar and beat well until a stable stiff peak forms. Fold half of the beaten egg whites into the chocolate-butter mixture, add the flour mixed with cocoa and baking powder, sprinkle in the chopped almonds, and gently fold the batter from the bottom up.
Step 7
Add the remaining beaten egg whites and gently mix the batter again. Pour the batter into a baking pan greased with vegetable oil or lined with parchment paper and greased with oil.
Step 8
Bake the sponge cake at 170–392°F for 50–70 minutes. Remove the finished sponge from the pan and let it rest for at least 8 hours.
Step 9
Gently heat the apricot jam. Cut the sponge cake horizontally into 2 layers and spread apricot jam on one layer. Cover the jam-coated layer with the second layer and spread the jam over the top and sides of the entire cake.
Step 10
For the chocolate glaze: break the chocolate into pieces, place it in a saucepan, and melt it in a water bath until liquid. Add milk to the melted chocolate and mix well. Finally, add a piece of butter or heavy cream and mix again until the butter melts and the chocolate reaches a homogeneous consistency. Cool the chocolate and pour it over the top and sides of the cake.
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