Sachertorte (Chocolate Cake) recipe
information
Sachertorte was invented in Vienna in the mid-nineteenth century by the chef Franz Sacher for his employer Prince Lothar Metternich.
ingredients
130 g (4 1/2 oz) butter
100 g (4 oz) caster sugar
4 egg yolks
175 g (6 oz) plain dessert chocolate, melted and cooled
15 g (1 tbsp) Vanilla Sugar
2 drops bitter almond essence
75 g (3 oz) plain flour, sifted
3 egg whites
apricot jam
Thick Chocolate Icing or chocolate fondant
100 g (4 oz) caster sugar
4 egg yolks
175 g (6 oz) plain dessert chocolate, melted and cooled
15 g (1 tbsp) Vanilla Sugar
2 drops bitter almond essence
75 g (3 oz) plain flour, sifted
3 egg whites
apricot jam
Thick Chocolate Icing or chocolate fondant
method
1. Cream the butter with the sugar until pale and fluffy.
2. Beat in the egg yolks, one at a time, and the cooled chocolate.
3. Beat in the vanilla sugar and bitter almond essence and continue beating for 15 minutes by machine (25 minutes by hand).
4. Sift the flour over the mixture and quickly but lightly blend it in without over-beating.
5. Whisk the egg whites until they stand in stiff, creamy peaks and fold them into the mixture.
6. Pour it into a buttered 24 cm (9 1/2 in) spring-form tin — the mixture should be no more than 4 cm (1/4 in) deep.
7. Bake in the warmed oven at 170°C ( 325°F) Gas 3 for 1 hour until slightly shrinking from the sides of the tin. Cool on a wire rack.
8. Brush the cake with strained apricot jam and glaze with the chocolate icing.
2. Beat in the egg yolks, one at a time, and the cooled chocolate.
3. Beat in the vanilla sugar and bitter almond essence and continue beating for 15 minutes by machine (25 minutes by hand).
4. Sift the flour over the mixture and quickly but lightly blend it in without over-beating.
5. Whisk the egg whites until they stand in stiff, creamy peaks and fold them into the mixture.
6. Pour it into a buttered 24 cm (9 1/2 in) spring-form tin — the mixture should be no more than 4 cm (1/4 in) deep.
7. Bake in the warmed oven at 170°C ( 325°F) Gas 3 for 1 hour until slightly shrinking from the sides of the tin. Cool on a wire rack.
8. Brush the cake with strained apricot jam and glaze with the chocolate icing.
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