Viennese Chocolate Cake 'Sacher Torte'
Baking and Desserts | Austrian cuisine
⏳ Time
1 hour 50 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Viennese Chocolate Cake 'Sacher Torte'
Ingredients
- Liquid dark chocolate - 8.1 oz
- Butter - 6.3 oz
- Chicken Egg - 6 pieces
- Wheat Flour - 4.6 oz
- Powdered Sugar - 7.9 oz
- Apricot Jam - 3 spoons
- Water - 2 spoons
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Melt 130 grams of chocolate and 130 grams of butter in a double boiler. Stir and let it cool slightly. Gradually add 100 grams of powdered sugar and the egg yolks.
Step 3
Whisk the egg whites until they form stiff peaks. Gradually add the powdered sugar while continuing to whip.
Step 4
Transfer the chocolate mixture to a large bowl and add one spoonful of the egg white foam. Fold in the remaining egg white foam, alternating with the addition of flour.
Step 5
Grease the baking pan with butter and dust it with flour. Transfer the dough to the pan and bake for 10 minutes with the oven door slightly open.
Step 6
Reduce the oven temperature to 302°F and bake for another 50 minutes until the cake is done. Remove the cake from the oven, cover it with a clean towel, and let it rest for 24 hours.
Step 7
Remove the cake layer from the baking pan. Place apricot jam in a small saucepan and heat it. Spread the jam over the cake layer.
Step 8
Melt the chocolate and butter for the glaze in a double boiler, then add water and powdered sugar. Mix well and let it sit for 5 minutes before covering the cake with the glaze.
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