How to make the most famous cake in the world. By Tina Fischer, Senior Relationship Manager, GSS Austria
Probably one of the most popular culinary delicacies of the Austrian cuisine is the Sachertorte (Sacher cake). Today we would like to share its origin story with you as well as the recipe for those of you who want to try it themselves:
Back in 1832, Prince Metternich instructed his court kitchen to invent a very special dessert for an evening reception. On this very evening, the head chef was ill and hence, the 16-year old apprentice Franz Sacher had to fill in for him. Sacher successfully created something entirely new, a chocolate cake, which all the guests enjoyed very much: The original form of the Sachertorte was born.
Though the official recipe is a well-kept secret known only to confectioners at Hotel Sacher and confectionery Demel in Vienna – in fact there are two slightly different “original” recipes following an extensive lawsuit regarding the intellectual property of the creation – we managed to find one for you and are sharing it below:
For the dough and the filling
- 7 egg yolks
- 150 g softened butter
- 125 g icing sugar
- 200 g dark chocolate
- 1 packet (8g) vanilla sugar
- 7 egg whites
- 125 g granulated sugar
- A pinch of salt
- 150 g flour
- Butter and flour for the mould
- 150 – 200 g apricot jam, for spreading
- Rum, if desired
- Whipped cream to garnish
For the glaze
- 200 g dark chocolate coating or cooking chocolate
- 250 g sugar
- 150-170 ml water
Pre-heat the oven to 180°C. Grease a cake tin with butter and sprinkle with flour. Melt the chocolate slowly (ideally in a bain-marie). Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Gradually stir in the egg yolks. Whip up the egg whites with a pinch of salt, add the granulated sugar and beat to a stiff peak. Stir the melted chocolate into egg yolk mixture and fold in the whipped egg whites alternately with the flour. Pour the butter into the tin and bake for around 1 hour.
Remove the cake from the tin and allow to cool (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
If the apricot jam is too stiff, heat it briefly and stir until smooth before flavouring with a shot of rum. Cut the cake in half horizontally. Cover the lower half with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.
For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes. Pour into a bowl and leave to cool down until just cool enough to taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous). Add the chocolate and dissolve in the sugar solution.
Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palette knife or other broad-bladed knife. Leave the cake to dry at room temperature.
Serve with a garnish of whipped cream. If possible, do not store the Sacher Torte in the fridge, as it will “sweat”. We hope it turns out well and you can enjoy it with your families or friends!
Tina Fischer
Senior Relationship Manager
