Sacher Torte Recipe Food Network

Learn how to make Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate sponge cake is filled with apricot jam and glazed with a smooth chocolate glaze. Sacher Torte a classic and popular Austrian cake and is typically served with whipped cream. By the way, have you tried my Black Forest Cake?

I provide you with detailed step-by-step photos, and you can even watch me making the cake to ensure that you can replicate this recipe with success. It's an ambitious recipe and suitable for advanced home bakers.

Sacher Torte originated in Austria and was invented by pastry chef Franz Sacher in 1832. He created this delicious chocolate cake for Prince von Metternich. So the name Sacher Torte is simply a combination of the inventor's surname Sacher and Torte, the German word for cake.

Classic Sacher Torte Recipe

To make this authentic Sacher Torte recipe, you need unsalted butter, sugar, vanilla, eggs, chocolate, salt, cake flour, apricot jam, and rum.

In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and half of the sugar on medium-high speed until it is pale and fluffy for about 3 minutes.

In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute.

Austrian Sacher Torte Cake (video)

Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don't overwork, or the cake will turn out flat.

Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Fold again only in one direction and with the same repeating movement. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won't rise as high as necessary.

Let's go on with the jam. Therefore, place a mesh strainer over a medium-sized heavy-bottomed saucepan or Dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp.

Laura's Sacher Torte

Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.

Spread about ⅔ of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry until the jam is dry to the touch.

To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn't touch the water. Place the chocolate and butter in the bowl and slowly melt for about 5 minutes.

Viennese Dobos Torte Recipe

Stir often with a rubber spatula and remove until the butter is completely melted and you see a few small pieces of chocolate in the glaze.

Note: This is an easier chocolate glaze as the original recipe calls for. It's a thick, smooth, and good workable glaze. The original glaze is hard to make even for advanced bakers, and the odds are that you end up with an ugly looking cake. I, myself, ended up with an ugly cake many times. The original glaze is made of chocolate, sugar, and water. My glaze is very similar to the original one in taste and consistency. My goal is that you can recreate my recipes with success, which is why I choose an easier glaze.

Then remove the bowl from the heat and let rest for 5 minutes until completely melted and smooth. Stir occasionally. Then all at once and in a circulating movement, pour the chocolate glaze on top of the cake.

Daring Bakers: Sachertorte Fail

Quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Work quickly and with just a few movements. Please use a cake turner for easier handling.

Learn how to make authentic Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate cake is filled with apricot jam and glazed with a smooth chocolate glaze. It's a classic and popular Austrian cake and is typically served with whipped cream. Serve this unique cake for special occasions to impress your family and friends.

* First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Chocolate And Hazelnut Torte Recipe

This is an easier chocolate glaze as the original recipe calls for. It's a thick, smooth, and good workable glaze. The original glaze is hard to make even for advanced bakers, and the odds are that you end up with an ugly looking cake. I, myself, ended up with an ugly cake many times. The original glaze is made of chocolate, sugar, and water. My glaze is very similar to the original one in taste and consistency. My goal is that you can recreate my recipes with success, which is why I choose an easier glaze. It is a thick, soft, and matt glaze similar to the original.

Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. 

Calories: 617 kcal Carbohydrates: 69 g Protein: 7 g Fat: 35 g Saturated Fat: 20 g Cholesterol: 161 mg Sodium: 113 mg Potassium: 273 mg Fiber: 3 g Sugar: 47 g Vitamin A: 850 IU Vitamin C: 4 mg Calcium: 52 mg Iron: 3 mg

What Is The Recipe Of Sacher Torte Cake?