Difficulty Level: Advanced
Why it’s great for your cooking channel: Sacher Torte is a sophisticated and visually appealing dessert that combines traditional baking techniques with a touch of elegance. Demonstrating this recipe on your cooking channel will captivate your audience with its historical significance and the luxurious layers of chocolate and apricot. It’s perfect for special occasions and offers a wonderful opportunity to showcase your baking skills.
Description: Sacher Torte is a classic Austrian chocolate cake that boasts a rich and dense texture, filled with apricot jam and covered in a smooth chocolate glaze. Created in 1832 by Franz Sacher in Vienna, this decadent dessert has become an iconic symbol of Austrian patisserie.
Preparation time: 30 minutes
Cooking time: 1 hour
Serving size: Serves 12
Ingredients:
For the Cake:
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) confectioners’ sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (240ml) apricot jam, heated and strained
For the Chocolate Glaze:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) water
- 4 ounces (115g) bittersweet chocolate, finely chopped
For Garnish:
- Whipped cream (optional)
Instructions:
1. Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Sift together the flour, cocoa powder, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Gradually add the confectioners’ sugar and continue to beat until well combined.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the butter mixture.
- Gradually fold in the sifted dry ingredients until just combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
2. Assemble the Cake:
- Once the cake is completely cool, slice it horizontally into two equal layers.
- Spread the heated and strained apricot jam evenly over the bottom layer. Place the top layer back on top.
3. Prepare the Chocolate Glaze:
- In a small saucepan, bring the sugar and water to a boil over medium heat, stirring constantly until the sugar is dissolved. Remove from heat.
- Add the chopped chocolate to the hot syrup, stirring until smooth and fully melted.
- Allow the glaze to cool slightly until it reaches a thick but pourable consistency.
4. Glaze the Cake:
- Place the assembled cake on a wire rack over a baking sheet to catch any excess glaze.
- Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides, and spread it evenly with a spatula.
- Let the glaze set completely at room temperature before transferring the cake to a serving plate.
Sacher Torte is a timeless dessert that will add a touch of elegance to your cooking channel. Its rich chocolate layers and the sweet-tart apricot filling create a sophisticated flavor profile that will impress your viewers. This cake not only showcases traditional Austrian baking but also demonstrates the beauty of classic dessert preparation. Enjoy sharing this delicious and historical recipe with your audience!
