First of all, allow me to give special thanks to Franz Sacher, the young pastry chef who, in 1832, created this marvelous cake to please a guest of Chancellor Von Metternich: thank you, thank you from the bottom of my heart for having created this extraordinary cake which I adore and that I would always like to enjoy, at any time of the day!
Did you know that the Hotel Sacher, the only one to produce 100% authentic Sacher Torte (complete with a strictly chocolate brand applied to each slice) churns out over 270,000 pieces a year?
Let's tie up the apron and let's get started!
INGREDIENTS for a round cake pan, diameter 22 cm:
For the cake:
125 g of 00 flour
125 g soft butter
110 g granulated white sugar
120 g icing sugar
6 medium eggs
100 g 50% dark chocolate
10 g acacia honey
1 g baking powder for desserts (optional: it is not used in the original recipe, but if you want to give the cake a little help during leavening, it doesn't hurt)
For the filling:
300 g apricot jam
For the chocolate coating:
250 g 50% dark chocolate
250 g liquid whipping cream
PREPARATION METHOD
Preparation of the cake
First, separate the yolks from the whites and beat the latter until stiff with the icing sugar:
In a bowl, cream the soft butter and sugar with the help of a fork or a whisk:
Melt the chocolate in a bain-marie; only when the melted chocolate has reached a temperature of around 40 °C, we can add it to the buttery mixture and mix with an electric whisk:
Add a couple of egg yolks at a time, continuing to mix with an electric mixer:
Incorporate the whipped egg whites, adding them little by little and mixing gently with a spoon or spatula:
Finally, sift the flour (and eventually the baking powder) into the mixture and mix again gently:
Prepare a 22 cm diameter round cake pan by covering the base with a sheet of parchment paper and brushing the sides with the cake remover (click HERE, if you don't remember how to prepare it):
Pour the mixture into the cake pan thus prepared and distribute it uniformly:
Bake in a STATIC OVEN preheated to 175°C for 35 - 40 minutes, using the medium-low shelf of the oven (be careful, not the lowest one!): check that it is cooked using the toothpick test.
Let the cake cool completely before removing it from the cake pan and dividing it into two discs of equal thickness:
Place the lower disc on a wire rack and cover it with about 2/3 of the apricot jam:
Cover with the second disc and cover the cake completely with the remaining jam (it will help us to make the chocolate coating slide better):
Preparation of the chocolate coating
In a saucepan, heat the cream until almost boiling and add the pieces of chocolate; stir
over a very low heat until all the chocolate has melted; transfer the mixture into a bowl and wait for the temperature to reach around 45 °C:
And finally... The Sacher!
Pour the chocolate coating on the cake without touching it with spoons or spatulas, but simply letting it flow by itself on the top and along the edges. We can go over the same spot again if we realize we've missed some areas but be careful because if we let the cover begin to cool and solidify, the patch will be visible.
Good taste:
We can keep the Sacher cake in the fridge, tightly closed in a cake holder, for 2 - 3 days.
If you want to download this recipe card, click on the link below:
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