The most delicious dessert of Viennese cuisine is the chocolate Sacher torte.

History of creation

You can learn a lot of information about the history of the creation of this cake. Some are truly legendary. Many people believe that the culinary dessert was invented by a simple cook, who, after creating the cake, was made the main pastry chef. Subsequently, the Austrian Chancellor enjoyed his art. But it is not so.

The beginning of history is considered to be 1832. The Austrian Ministry of Foreign Affairs was preparing a reception to which the most eminent guests from various European countries were invited.

An order was received from Minister Metternich for the chef to come up with an extraordinary dessert masterpiece. But the chef was ill, so the order was carried out on his behalf by a 16-year-old student named Franz Sacher.

The young man thought for a long time, but nothing new could be created. Therefore, the young man decided to look through the recipes in an old cookbook. It contained recipes for dishes invented by the greatest confectioners in Vienna. Sacher liked one of the recipes. He modernized the old recipe and made his own cake using it. When the guests tried the treat, they noted the extraordinary taste of the dessert.

After the reception, Sacher opened his own pastry shop and prepared cakes there according to his modernized recipe. After 40 years, Sacher’s eldest son, Eduard, slightly changed the cake recipe. Since that time, the masterpiece of culinary art has gained popularity, first in Vienna, then throughout Austria. Currently, Sachertorte is one of the most popular desserts in the world.

There are several options for making Sachertorte. You can find the most popular recipes in our article. They are very simple, their delicate and original taste will not leave anyone indifferent.

1The history of the Sacher cake

The author of the recipe for a masterpiece of confectionery art is a 16-year-old boy named Franz Sacher. In 1832, he worked as an assistant to the cook of the outstanding Austrian diplomat Matternich. During the days when the chef fell ill, Matternich had a grand event planned, for which he asked his court chefs to prepare an exquisite dessert.

The Sacher cake became the delicacy that captivated all Matternich’s guests and the diplomat himself. However, his dessert did not immediately gain great popularity. Many years had to pass after this event for the whole world to appreciate the recipe for the cake invented by the young, but even then brilliant chef.

Only after Franz, with his son Eduard, opened a pastry shop and began selling his signature cake there, first the Austrians, and then all Europeans, learned about it.

How to make a classic Sachertorte

This is the oldest and world-famous recipe for the national cake. For him they take:

• 250 gram chocolate bar;
• 160 g granulated sugar;
• 200 g natural butter;
• 160 g of premium wheat flour;
• 5 chicken eggs;
• 1 p. loosening mixture;
• 50 g almond kernels;
• 40g cocoa powder;
• 1 tbsp. l. cognac;
• about 180-200 g of apricot jam;
• 1 packet of vanillin;
• 200 ml milk.

Manufacturing:

1. Combine butter and granulated sugar. Beat thoroughly with a mixer until the mixture becomes fluffy and homogeneous.
2. Melt the chocolate in a water bath. Let the chocolate mass cool, and then pour the whipped butter into it. Mix well.
3. Pour cognac into the finished mixture. Add a little vanilla (to taste). Separate the egg yolks from the whites and beat thoroughly. Then pour into the prepared mixture and mix with a blender. At this time, put the whites in the refrigerator for a while to cool them down.
4. Take almond kernels and grind them in a blender.
5. Sift the flour through a sieve, add baking powder and cocoa powder, and then mix thoroughly.
6. Take chilled egg whites, to which we add granulated sugar (100 grams). Then whisk everything thoroughly until a thick foam forms.
7. Divide the whipped whites into two halves. One part is added to the previously prepared chocolate-butter mixture.
8. Add sifted flour, almonds, cocoa powder to the mixture. Mix all products thoroughly until smooth. Stir the whites into the mixture.
9. The oven must heat up so that the temperature in it is equal to 200 degrees.
10. Pour the prepared cake dough into a round mold. Bake it in the oven for about 30-40 minutes, checking for doneness with a toothpick.
11. Melt the remaining chocolate bar.
12. Pour milk into the chocolate in a thin stream, stirring. Add cream.
13. After the mixture boils, turn off the heat.

Forming the cake:

1. After making the glaze, cut the sponge cake into 2 halves.
2. After heating the required amount of apricot jam in a water bath, spread the cakes over their entire surface.
3. Next, we combine the cakes and grease them with a large amount of chocolate glaze.
4. A freshly prepared dish should soak for 2 hours in refrigerated conditions.

Classic Sacher

The cake consists of dough (cake layers), a layer and chocolate glaze for decoration. To prepare the dessert in the famous classic version, the following ingredients :

• flour – 150 g;
• sugar – 200 g;
• eggs – 6 pcs.;
• butter – 170 g (120 g for dough and 50 g for glaze);
• chocolate – 300 g (150 g for dough and 150 g for glaze);
• vanillin – 3 g;
• apricot jam – 1 tbsp;
• cream – 100 ml.

First of all, prepare the dough . To do this, melt 150 g of chocolate in a water bath or using a microwave oven. Chocolate should have a uniform structure.

Butter (120 g) softens at room temperature and combines with 100 g of sugar and vanillin. Using a mixer, beat the butter with sugar and vanilla at low speed .

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20 Jan 2020 at 4:06 PST

The whites are separated from the yolks and placed in the cold. The yolks are added to the butter, and the whole mass is whipped until airy and light in color. The mixture is supplemented with liquid chocolate and mixed again with a mixer.

The whites are taken out of the refrigerator and whipped at slow speed with a gradual increase ; during the whipping process, the remaining 100 g of sugar is added to them. Whipping continues until stable peaks form: you can check stability by turning the container over.

Flour is carefully introduced into the chocolate-butter mixture, the dough is kneaded with a spatula or spoon, then the proteins are added: they need to be mixed into the dough with the same movements from bottom to top.

The dough is placed in a mold and baked in the oven at a temperature of 180°C, baking time is an hour. At this time, it is not recommended to open the oven door : it is important not to dry out the biscuit.

Check the readiness of the sponge cake with a toothpick: it should not come out with small raw pieces of dough

The finished biscuit is cooled, carefully removed from the mold and cut into two cake layers. The layer used is not cream, but apricot jam (jammy) - it should be homogeneous. The top and bottom cake layers, as well as the sides, are coated with jam.

Finally, chocolate glaze is prepared . Cream is poured into a bowl and butter is added. The mass is heated on the stove, but is not brought to a boil. Broken pieces of chocolate are placed in it and quickly stirred with a fork. The glaze cools for 5-7 minutes, you need to cover the top and sides of the cake with it.

The finished dessert is placed in the refrigerator for soaking for 4-5 hours, or preferably overnight. When serving, each piece is topped with white ice cream or whipped cream.

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Sachertorte with cocoa

The whole process takes about 14 hours.

Manufacturing:

1. Melt the chocolate. Add butter to it and stir. Pour in cognac and add sugar to taste. Mix butter with chocolate and melt, add cognac and granulated sugar. Then mix everything thoroughly.
2. Separate the yolks from the whites, and then pour only the beaten yolks into the mixture. Mix everything thoroughly.
3. Pour previously sifted flour into the resulting mixture with added baking powder and cocoa. Mix everything.
4. Beat the cooled egg whites until foam forms, and then add to the chocolate-butter mixture. Mix everything.
5. Take a baking dish, grease it with oil and pour out the dough. Place the mold in an oven preheated to 180 degrees. Bake the future masterpiece for 50 minutes. Then take out and cool the cake at room temperature.
6. Cut the cake into 2 parts, soak and grease with jam, which should be slightly heated.
7. Combine sour cream and vanilla granulated sugar, add chocolate. Then simmer for a few minutes until the mixture is completely melted.
8. We coat the sponge cake with glaze, and then put it in the refrigerator overnight, where the cake is completely soaked.

How to make Sacher torte at home: step-by-step recipe

Let's do the test. A mold with a diameter of 20 cm is suitable for baking sponge cakes.

You can only try a “real” cake in the Viennese patisserie Demel. This establishment belongs to the descendants of the author of the dessert, and the recipe is strictly original.

Stage 1 Components

• Butter;
• Sugar;
• Vanillin;
• Chocolate;
• Eggs.

Melt the butter, then add sugar and beat until smooth.

Separate the whites from the egg yolks and put them in the refrigerator for now. I also melt the dark chocolate and let it cool slightly.

Melted chocolate is mixed with the oil mixture. Vanillin also goes there. You can add a spoonful of cognac (for piquancy), but this is not for everyone.

Add the yolks and beat. To prepare the Sacher torte, according to the recipe, you need to add them to the mixture separately; if you throw them in one fell swoop, you will get porridge. Stir the mixture until smooth.

Stage 2 Components

• Cocoa;
• Almond;
• Baking powder;
• Sugar;
• Egg white.

Sachertorte in its classic form also requires the preparation of a dry mixture.

The dry mixture can also be bought in the store. We need a base specifically for a sponge cake.

After peeling the almonds, I crush them in a blender. To make it crush better, you can pour boiling water over it for a couple of minutes before grinding. While the almonds are soaking, sift the flour, add baking powder and cocoa.

Take the already chilled egg whites from the refrigerator and beat them, gradually increasing the speed of the mixer.

After waiting for them to rise and foam, add 100 g of sugar. Half of the protein will go into the chocolate mixture, add cocoa, baking powder and flour.

Anyone can bake a Sacher torte, just follow the recipe step by step.

Stage 3: baking

I add the remaining whites to the resulting dough and mix this mass.

I grease the mold with oil and sprinkle it with flour, pour in the dough and put the sponge cake in the oven, where it is baked at +180 °C for an hour.

From time to time, look at what is happening with the base.

On the cakes brought from Vienna, you can see a triangular medal. This indicates that this is a real “Demel” Sacher.

It is better to follow the technology and, after removing the finished biscuit, let it “rest”; if you have time, then this is several hours.

Stage 4 Components

• Chocolate;
• Butter;
• Apricot jam;
• Milk.

The Sacher torte according to the classic recipe is almost ready, as confirmed by the photo of the process.

The finished biscuit is carefully divided into two cakes. I spread the heated jam onto the bottom cake layer, and then cover it with the top layer (without separate treatment with jam).

The assembled cake is coated with jam completely, including the sides.

Sachertorte glaze recipe

In the “accelerated” mode, the glaze is made like this:

• thoroughly melt the chocolate (until liquid);
• pour milk and mix;
• add butter and mix again.

After letting the glaze cool, you can start decorating the cake. The glaze is applied to the entire surface of the dessert.

The cream for decorating the cake should not sag or be too fluid.

We figured out how to prepare the Sacher torte, the only thing left to do is decorate it.

Lenten version of Sachertorte

A real Sachertorte is rich in nutrition and calories. But during the period of fasting, you don’t have to give up a wonderful dish, just modernize it slightly.

Recipe:

1. Place the crushed chocolate bar inside the container, pour in slightly warmed milk and stir until smooth.
2. Add butter and granulated sugar to the mixture.
3. At the next stage, add cocoa, salt and baking powder.
4. Add flour to the finished mixture. Add lemon juice. Stir until smooth.
5. Divide the dough into 2 parts, one of which is poured onto the surface of the mold.
6. Place inside the oven and bake for 35 minutes. We do the same with the second half of the cake.
7. Add brewed tea to our hot chocolate.
8. Pour cold water into a large saucepan and add ice. Then put the container with chocolate and mix.
9. Lubricate the cakes with jam and then combine them.
10. Grease the slightly frozen cake with glaze.
11. Decorate the surface of the cake with grated chocolate or almond flakes.

Sachertorte: secrets and tricks

Secrets and tricks for making Sachertorte:

1. If you mix the dough thoroughly, the middle of the cake will not rise too much during baking. You should also cover the pan with foil. If the cake is bent, you can straighten it with a knife.
2. If there is too much air during baking, the biscuit will not be able to rise.
3. To beat the whites, take a perfectly clean, dry bowl.
4. Pour the whites into the dough from above, this will help keep the shape of the cake.
5. Melting chocolate is carried out in a water bath or in the microwave. Overheating of the mass is not allowed.

How to make a chocolate Sachertorte cake

The chocolate sponge cake for the Sachertorte is easy to make.

1. Add 50g of granulated sugar to 170 g of butter, and then beat until the mixture is homogeneous in composition.
2. Melt the chocolate, which is then poured into the chocolate-butter mixture.
3. Pour in cognac and add vanillin, mix.
4. Separate the egg yolks from the whites, beat thoroughly, and then pour into the prepared mixture. Mix with a blender.
5. Place the egg whites in the refrigerator for a while to cool.
6. Pour the flour, sifted through a sieve, into the mixture with the addition of baking powder and cocoa powder. Mix.
7. Mix the egg whites with granulated sugar until a thick foam forms, and then gradually pour into the finished mass. Mix everything thoroughly.
8. Grease the mold with butter, then pour the dough into it. Place in a preheated oven to 180-200 degrees. Bake the crust for 30-40 minutes.

Chocolate Sachertorte

Greetings, dear friends, and guests of the culinary site Home Restaurant! Today I’ll tell you how to make the classic Sachertorte at home. Like any classic recipe, this cake does not have a strict recipe, and the recipe for the original Austrian Sachertorte is still kept secret. Below I will show you my vision of this chocolate dessert, and you can decide for yourself whether the recipe suits you or not.

The Sachertorte is shrouded in culinary myths and legends, and because of this, many housewives are afraid to prepare the Sachertorte at home. I will hasten to dispel some of your fears and say that there is nothing complicated in preparing the Sachertorte.

Perhaps the most variable part of the recipe, I would call the apricot confiture: it must be made from selected ripe apricots, be of the correct consistency (not spread, spread or harden in the cold), and, of course, be tasty. Therefore, I prepared the apricot confiture for the Sacher torte myself, and was 100% confident in this ingredient. See the recipe HERE .

Another highlight of the program is the mirror chocolate glaze. Behind the beautiful name there is no less tasty and beautiful content: the icing is really very interesting, it is prepared using gelatin, and it looks simply amazing on the finished cake. Preparing mirror chocolate glaze is quite simple, you will see for yourself by reading the recipe to the end.

There will be a lot of text and photos later, but I really wanted to fully reveal the theme of this chocolate cake. So, let's prepare the Sacher torte - a step-by-step recipe with photos at your service on the Home Restaurant website!

Ingredients for a 26 cm pan:

Chocolate sponge cake:

• 8 pcs. eggs
• 180 gr. butter
• 180 gr. dark chocolate min. 70% cocoa
• 150 gr. powdered sugar
• 140 gr. Sahara
• 160 gr. flour

Chocolate ganache:

• 180 gr. dark chocolate min. 70% cocoa
• 180 gr. cream 33%
• 4 tbsp. powdered sugar

Syrup for soaking the cake:

• 150 ml. water
• 40 g sugar
• 20 g cocoa powder
• 2 tbsp. Roma or Bredi

Mirror chocolate glaze:

• 170 gr. Sahara
• 75 gr. cocoa powder
• 90 gr. cream (from 33%)
• 100 gr. water
• 12 gr. gelatin +70 ml. water

Additionally:

• 350 gr. apricot confiture or jam

How to make Sachertorte at home:

To prepare the Sachertorte, we start with the chocolate sponge cake. We break the chocolate into pieces and put it in a water bath so that by the time we need it, the chocolate will completely melt and become liquid.

In a large deep bowl, combine soft butter and powdered sugar.

Beat the butter and powder with a mixer until smooth.

Next, separate the whites from the yolks. We put the whites in the refrigerator, we will need them later.

Add the yolks one at a time into the sweet butter mixture, continuing to beat the mixture continuously with a mixer.

In the same way, gradually introduce liquid chocolate.

Set the chocolate mixture aside and move on to the whites.

Take the whites out of the refrigerator, add a pinch of salt, and beat until they begin to whiten. It should look something like my photo.

Next, add sugar to the whites and continue beating with a mixer until stiff peaks form.

Carefully, in small portions, begin to introduce the whipped whites into the butter-chocolate mass.

To prevent the whites from settling, it is advisable to do this with a spatula or at a very low mixer speed. I decided not to risk it and not to use a mixer in this case.

And the last stage: add sifted flour in small portions.

And in the same way, carefully stir in the flour with a spatula until the dough is completely homogeneous for our chocolate sponge cake for the Sachertorte.

At the end, taste the dough: if you feel that air bubbles are bursting on your tongue, then you have done everything right: the chocolate sponge cake will rise, it will turn out fluffy and airy, despite the dense butter dough and the absence of baking powder.

Grease the baking dish with vegetable oil and dust with flour.

Transfer the chocolate biscuit dough into the prepared pan, level it with a spatula, and place it in a preheated oven at 180 degrees. oven for 40 minutes. Grill position in the middle, heating from below and from above.

Remove the finished chocolate cake from the oven and let it cool completely.

Preparing chocolate ganache:

Break the dark chocolate into small pieces.

Mix the cream with powdered sugar and bring to a boil. As soon as the first bubbles appear, immediately remove the cream from the heat. Add all the chocolate to the hot cream.

We begin to intensively stir the cake ganache with a whisk, achieving homogeneity.

The result should be a homogeneous and dense chocolate mass that holds its shape well and does not spread. If everything looks like mine in the photo, then you did everything right and the chocolate ganache is ready. All that remains is to cool our cake ganache to room temperature.

Syrup for soaking the cake:

In a small saucepan, mix: sugar, cocoa, and pour water. Heat until the sugar is completely dissolved, stirring constantly. Remove from heat and add brown rum or brandy. We set our syrup for soaking the cake aside until it cools completely.

Assembling the chocolate Sacher cake:

Cut the chocolate sponge cake into three layers. For this I used regular thread: it turned out great for the first time. How to cut a biscuit with thread, look for a video on YouTube. I know that the classic version of the Sachertorte has only two layers, but I really wanted to add chocolate ganache to this dessert so that it would turn out to be a truly full-fledged cake, and not “chocolate pie with apricot jam,” as culinary skeptics write on the Internet.

We soak each cake with the syrup that we prepared in advance. Particular attention should be paid to soaking the edges of the cakes so that the finished Sacher torte turns out juicy.

Place the top of the cake face down on a flat plate or a special stand - this will be the lowest layer of the Sacher chocolate cake. Spread the first cake layer with chocolate ganache. About half of the total chocolate ganache is used for the cake; we leave the remaining ganache at room temperature and then use it to level the cake.

Cover the bottom layer with ganache with the second cake layer, and coat it with apricot confiture or jam.

Cover the apricot layer with the third chocolate layer, and cover the entire cake with apricot jam, including the sides of the cake. In this form, we put our chocolate cake in the freezer for about 40 minutes, so that the apricot confiture hardens properly and all the layers “set.”

After the specified time, remove the cake from the freezer and level the cake with the remaining chocolate ganache. This step is optional and can be skipped. We send the cake back to the freezer to wait for frosting.

Mirror chocolate glaze:

This chocolate mirror cake frosting is perhaps the most interesting frosting I have ever made. A mirror chocolate glaze is prepared to cover the cake with gelatin, based on cocoa without butter. The finished cake looks very elegant and beautiful, so I strongly recommend that you learn how to prepare and work with this glaze.

Please note that in the recipe all ingredients are indicated in grams, that is, we also weigh water and cream on the scales in grams.

Pour gelatin into a cup and fill it with warm water. Place the cup of gelatin in a water bath and stir occasionally until the gelatin is completely dissolved.

Mix sugar and cocoa in a saucepan and stir with a whisk.

Add water and cream to dry ingredients.

And mix again with a whisk until the ingredients are homogeneous.

Place the glaze on the stove and bring to a boil, stirring constantly with a whisk. Boil for about one minute and remove from heat.

We wait until the glaze has cooled a little, but is still hot (about 60 degrees) and add gelatin.

Next we need to cool the mirror chocolate glaze to a working temperature of 37 degrees. The glaze will be quite liquid, don’t let that scare you. If you have a cooking thermometer, great; if you don’t, don’t worry. Just apply a drop of glaze to your hand - if it’s not hot, then everything is fine, the glaze is about 36-37 degrees. and you can start covering the cake.

We take the cake out of the freezer and place it on a wire rack. Next, pour the mirror chocolate glaze on top and quickly level the surface with a spatula or long knife. Due to the fact that the cake is cold, the icing will set quickly and lie flat. Let the remaining glaze drain freely and put the almost finished chocolate Sacher cake in the refrigerator.

Before serving, be sure to remove the chocolate Sacher torte from the refrigerator at least one hour in advance and leave it at room temperature. All chocolate ingredients and butter sponge cake should melt slightly.

When cold, it will simply be a dry chocolate cake with frosting. And only when the chocolate Sacher torte reaches room temperature will you be able to experience all the magic and enchantment of the taste of this famous Austrian dessert.

This completes the preparation of chocolate Sacher cake at home. I hope you like my recipe and you will definitely want to cook something similar in your kitchen. If you have any questions during the cooking process, ask them in the comments to the recipe on the website, or in the VK group or on the Home Restaurant Instagram page. I wish you a good mood and delicious cakes!

5 / 5 ( 7 votes)

Sachertorte: recipe in a slow cooker

For many housewives, a multicooker has become a real assistant in preparing dishes. It is necessary for preparing first and second courses, as well as desserts.

You can use any recipe to make the dough.

1. Then lay out the prepared dough and decide on the choice of baking mode.
2. Bake the biscuit for an hour. When you receive a signal indicating that the process has completed, you should wait.
3. The cake should cool in the slow cooker for about 30 minutes.
4. After this, take out the cake, coat it with jam and glaze.

Delicious recipe using condensed milk

It takes about 2 hours to prepare.

Baking method:

1. We extinguish the soda with sour cream, pour half a can of condensed milk into it.
2. Beat the whites separated from the yolks and mix with sour cream, sift the flour. Add a little cocoa.
3. Mix everything thoroughly.
4. Place the dough in a round shape.
5. Preheat the oven to 180 degrees.
6. Place the pan with the dough in the oven for half an hour.
7. Take the remaining condensed milk and beat with the previously added butter.
8. Add vanillin, cocoa powder, mix. Grease the cakes with cream.
9. Pour sugar heated in a water bath into the sour cream, adding melted chocolate to the mixture.
10. Pour glaze over the cake.

Sacher cake, classic recipe with photos

One of the most popular desserts in the world, the Austrian chocolate Sacher cake, a classic recipe with photos (step by step) will not leave any sweet tooth indifferent. It is easy to prepare and shocks everyone who tastes it. Once you try it, you will cook it for every holiday, because this wonderful cake will make your head spin, not only for you, but also for your family and friends.

I first ordered this divine chocolate cake from a cute bakery and since then I have been searching for the perfect recipe. The Internet is replete with a huge number of them, but almost all of them are far from the present. Here's my recipe.

A classic step-by-step aromatic chocolate dessert - what could be better?! It will require the following ingredients:

For the most delicate sponge cake: 135 grams of butter; 45 grams of powdered sugar; 6 pieces of chicken eggs; 135 grams of premium wheat flour; 135 g dark chocolate 75%; 1 packet of vanillin; 1 packet of baking powder; 100 g sugar; a pinch of salt.

For filling: 5 tbsp. spoons of apricot or currant jam. For chocolate glaze: 300 g dark chocolate; 150 grams of water; 150 g cream; 2 tbsp. spoons of rum or cognac.

Preparation: 1. To prepare the sponge cake, first of all, separate the whites from the yolks and beat the first together with salt until thick foam.

2. Melt the chocolate that will go into the cake in a water bath. 3. In a separate bowl, using a mixer, beat soft butter along with vanilla and powdered sugar until a fluffy foam forms, into which we add the yolks one by one.

4. Add melted chocolate to the yolk-butter mixture and again beat everything well with a mixer.

5. Add cocoa and sifted flour and quickly mix in the dry ingredients using a spatula. 6. Smoothly add into the protein mixture.

7. Transfer the dough into the prepared pan, pre-greased, and send the future pie to the oven for 40-50 minutes to bake at an average temperature of 180 degrees.

8. While the biscuit is ready, make the syrup. To do this, heat water, a little vanillin and sugar, and then pour alcohol into them and leave to cool to room temperature. 9. Take out the biscuit, let it cool and cut into 2-3 cake layers.

10. Soak each cake with syrup and grease with heated jam. 11. To prepare the glaze, melt the chocolate in the cream and pour the resulting mixture over the cake.

Leave it to soak for 24 hours. And enjoy a great dessert!

Recipe from Austria itself

The cake is prepared at home according to the recipe of culinary masters from Austria. In this case, you can vary the components depending on what the hostess and her guests prefer.

To prepare you need:

• 120 g butter;
• half a glass of granulated sugar;
• 1 tbsp. l. baking powder;
• 200 g powdered sugar;
• a glass of premium flour;
• 6 eggs;
• 350 g chocolate;
• 7-8 tbsp. l. water;
• 6 drops of lemon juice.

Cooking process:

1. Melt the chocolate. It is important to ensure that the mass does not overheat.
2. Combine butter and granulated sugar.
3. Pour melted chocolate into the mixture.
4. Pour the grated yolk into the mixture. In this case, you should make sure that the glaze is cooled to prevent the yolks from boiling.
5. Beat the whites separately. Gradually add powdered sugar.
6. Take a round shape. Line with parchment paper. Pour out the dough.
7. Baking time – 50-60 minutes (depending on the type of oven).
8. After the cake has cooled, cut it into 2 parts.
9. Fill the lower part with dissolved jam, then put the upper half and coat it as well.
10. Then fill the finished dessert with glaze. Afterwards we put it in the refrigerator where the cake is infused.

Culinary recipes and photo recipes

Sachertorte - recipe with photos step by step :

First of all, prepare the baking dish. Line the bottom of a round mold with a diameter of 22 cm with baking paper, grease the sides with a small piece of butter and sprinkle with flour. Carefully shake off any excess flour.

Knead the dough. Chop the dark bitter chocolate with a knife or simply break it into small pieces and melt in a steam bath or in the microwave. Be careful not to overheat the chocolate or it will clump. Let the chocolate cool slightly.

In a separate bowl, beat together the soft butter and half (75g) of the sugar. Beat the butter for 5-6 minutes until fluffy and sugar has dissolved as much as possible.

Carefully separate the eggs into whites and yolks. Add the egg yolks one at a time into the whipped cream mixture.

After each new yolk, thoroughly beat the creamy mass until completely homogeneous.

Add melted chocolate.

And mix thoroughly with a mixer.

In another bowl, beat the egg whites. First, start beating them yourself at medium mixer speed until you get a soft, fluffy foam.

Turn the mixer to maximum speed and add the remaining (75 g) granulated sugar to the whites in small portions. Beat the whites until stiff peaks form and the sugar is completely dissolved.

Fold the whipped whites into the butter-chocolate mixture in small portions.

Combine flour, starch and baking powder together. Sift the resulting dry mixture into the dough.

Using a gentle folding motion, fold the flour mixture into the dough.

Fill the previously prepared baking pan with the prepared dough.

Bake the Sachertorte sponge cake in an oven preheated to 170-180 C for about 45-50 minutes. Baking time can vary significantly depending on the characteristics of your oven, so be sure to check the readiness of the sponge cake with a wooden skewer. If you pierce the center with a skewer, it should come out without any traces of batter. Allow the finished chocolate sponge cake to cool completely and, if possible, rest for 6-8 hours.

If necessary, trim the top of the finished sponge cake and cut it into 2 layers.

Warm the apricot jam for the Sachertorte filling slightly in the microwave to make it more pliable. Cover one part of the sponge cake with half of the apricot jam. Place the second part of the sponge cake on top.

Press the remaining 100 g of jam through a fine sieve to remove fibers.

Coat the Sacher cake with the resulting mixture on all sides. Place it in the refrigerator for at least 30-40 minutes or until the apricot jam layer has set.

Prepare the chocolate glaze for the Sachertorte. To do this, combine finely broken dark chocolate, butter and heavy cream in a container (if desired, you can replace the cream with milk, but then you need to take half as much of it so that the glaze does not turn out too liquid).

Place the container in a steam bath and gently heat until the glaze is smooth.

When the apricot layer has hardened, place a baking tray lined with baking paper on your work surface and place a wire rack on top of the baking tray. Place the cake on the center of the rack as shown in the photo.

Pour all the chocolate frosting over the cake. Let it flow freely down the sides of the cake.

When the glaze stops dripping, transfer the Sachertorte to a plate. Collect the remaining glaze that has run off from the surface of the paper and transfer it to a pastry bag with a narrow (1-2 mm) nozzle. If desired, decorate the top of the cake with an inscription with the name.

The chocolate Sacher cake is ready, let it sit in the refrigerator for 3-4 hours and you can serve it.

Serve cake with whipped heavy cream.

Sachertorte: a simple recipe

To make a cake according to this recipe you need about an hour of free time.

1. Melt the chocolate together with the butter.
2. Beat the yolks together with the added sugar, and then add them to the chocolate-butter mixture.
3. Mix thoroughly. Then add flour.
4. Add the egg whites, beaten with salt, to the dough.
5. Pour the finished dough into a round mold. Bake in a preheated oven (180 degrees). Cooking time – half an hour.
6. Cool the finished cake, then cut it into 2 parts.
7. Cover each half with jam or preserves.
8. Let it soak. Then pour over the prepared glaze.

Ingredients for making Sachertorte:

For the biscuit:

1. Butter 100 gr.
2. Powdered sugar 60 gr.
3. Chicken eggs 6 pcs.
4. Dark chocolate 100 gr.
5. Sugar 100 gr.
6. Premium wheat flour 100 gr.
7. A pinch of salt

For the apricot layer:

1. Sugar 1/4 cup
2. Dark rum 3 tbsp. spoons
3. Apricot jam 1 cup

For the glaze:

1. Sugar 250 gr.
2. Dark chocolate (preferably 75%) 200 gr.

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