Sachertorte
Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt) is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.
- Prep
- 22 min
- Cook
- 52 min
- Total
- 1 hr 14 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Butter a 9 in (22 cm) pan and line bottom with parchment paper. Preheat oven to 325°F (163°C or Gas Mark 3).
Procedure
Melt chocolate in microwave, remove, and let cool, while stirring often.
Procedure
Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla.
Procedure
Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest.
Procedure
Sift half the flour into mixture, fold in, and repeat with remaining flour.
Procedure
Spread evenly in pan, then bake for about 45 minutes.
Procedure
Let cool 10 minutes, then remove from pan.
Procedure
Glaze and frost cake to your liking.
Notes, tips, and variations
The Original Sacher Torte
Notes, tips, and variations
Sachertorte (Duramecho version)
Notes, tips, and variations
Glaze the cake with ½ cup (120 ml) apricot jam, either on the top or between two layers of cake (split the cake in two with a long knife)
Notes, tips, and variations
Sample frosting: Melt 9 oz (260 g) dark chocolate with 2 oz (60 g) butter at low heat and let it cool off a bit. With a spatula, spread over the cake.
Photo: David Monniaux · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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