Today we’re traveling to Austria, specifically Vienna. We’re making the famous Sacher Torte. If you’ve never heard of or had one before, let me give you a quick rundown. Sacher Torte is an interesting one because while it is a Viennese dessert, it’s specifically a speciality of the famous Sacher Hotel in Vienna. Originally created by pastry chef- Franz Sacher, this chocolate cake with an apricot filling is probably one of the most popular European desserts today. I mean, talk about a legacy!

So what makes this so special? Well, we’re talking about a light, incredibly soft chocolate sponge that is layered with an apricot filling that is just the perfect amount of tart, only to be all covered in a luscious chocolate glaze. You can see why it’s so popular. Even if you’re not a fruit with chocolate kinda person, trust me, you’re gonna love this . Enjoy! 

Recipe

Serves: 8

Ingredients

For the chocolate sponge:

• 95g unsalted butter, soft at room temp

• 95g caster sugar (a)

• 1 tsp vanilla extract

• 95g egg yolks, at room temp

• 116g good quality dark chocolate (I use Callebaut 811, 54.5%)

• 140g egg whites, at room temp

• 70g caster sugar (b)

• 95g plain flour

• pinch of salt

For the apricot filling:

• 200g store-bought apricot jam

• 25g water

For the chocolate ganache:

• 60g good quality dark chocolate (I use Callebaut 811, 54.5%)

• 60g heavy cream

• 10g liquid glucose, optional

For the chocolate glaze:

• 147g good quality dark chocolate (I use Callebaut 811, 54.5%)

• 102g unsalted butter

• 9g liquid glucose

• 12g water

Method

For the chocolate sponge:

• Preheat oven to 180°C. Grease a 13.5”x9.5”rectangle baking tray and line with baking paper. Keep aside.

• Melt the dark chocolate in a microwave or over a double boiler. Keep aside.

• Combine the flour and salt together in a bowl. Keep aside.

• In the bowl of a stand mixer, fitted with a paddle attachment, add the butter, sugar (a) and vanilla and cream until light and pale in colour ~ 3-4 mins.

• Add the egg yolks, one at a time, and mix until well emulsified and the mixture looks light and fluffy.

• Add the melted cooled chocolate and mix until well combined.

• If you have a hand-held beater, you can do this step simultaneously- in a bowl, add the egg whites and sugar (b) and whip the meringue to medium stiff peaks.

• Add the meringue to the butter-chocolate mix in three parts, folding gently after each addition. Be careful not to deflate the meringue.

• Lastly, sift the dry ingredients on top and fold gently to combine.

• Transfer the batter to the prepared baking tray and use a palette knife to spread it evenly. Bake for 17 mins or until the cake springs back when lightly pressed. You can also stick a skewer in to check for any crumbs. Cool down completely.

For the apricot filling:

• In a small pot, combine the apricot jam and water and whisk until smooth. You can also use an immersion blender.

• Place over medium heat and bring to a boil. Boil for a minute, whisking occasionally. Remove from the heat and cool completely.

For the chocolate ganache:

• Place the chocolate in a small measuring jug.

• In a small pot, weigh the heavy cream and glucose together. Place over medium heat and heat until just about to boil.

• Pour over the chocolate and let it sit for 30 seconds. Use an immersion blender and emulsify to get a smooth ganache. Keep aside.

For the chocolate glaze:

• Weigh all the ingredients into a small bowl. Place over a double boiler to melt completely.

• Use a spatula to emulsify the glaze. Cool down to 35°C.

Assembly:

• Use a 14cm cake ring and cut out two circles of the cake. Place the cake ring on a baking tray lined with paper. Line the ring with acetate.

• Place a layer of cake at the bottom of the ring.

• Pour half of the apricot filling on top and swirl the tray to smoothen it out.

• Place another layer of cake on top and press down lightly.

• Pour the remaining apricot jam on top and swirl to smoothen it. Freeze for 15 mins.

• Pour the chocolate ganache on top and use a palette knife to smoothen the top. Freeze the cake for 30 mins.

• Make sure the chocolate glaze is at 35°C. If too cold, heat it up gently. Transfer to a measuring jug.

• Place the cake on a wire rack and pour the glaze on, making sure the sides are covered. Use a palette knife to scrape off the excess glaze.

• Carefully transfer the cake onto a serving plate. Refrigerate for 15 mins. or until ready to serve.

• Use a hot knife and cut into 8 slices. Serve as is or with fresh whipped cream. Enjoy!

If you enjoyed that and tried it at home, please tag me at @myyummyspatula on Instagram so that I can see all your bakes! For more BTS stories, updates and fun, you can follow along here: