The Best Viennese Sacher Torte - Guide Recipe
Austrian desserts and baked goods are world renowned as heavenly , sweet treats. It’s difficult to avoid becoming addicted to these delights!
I’m sure you’ve heard of the iconic specialty that is the Sacher torte , a dessert that’s known and cherished all over the world. It’s the famous decadent chocolate gâteau that’s made with apricot jam , and a rich chocolate glaze on top.
Ingredients
- 5 oz. high quality dark chocolate chopped
- 6 eggs separated
- 1 vanilla bean
- 5 oz. oz. or 1 stick + 1 tbsp. butter at room temperature
- 5 oz. or 1/2 cup + 1 tbsp. sugar
- 3 1/2 oz. or a scant 1/2 cup fine breadcrumbs
- 5 oz. or 1/2 cup + 1 tbsp. smooth apricot jam*
- For the glaze:
- 2 oz. or 1/4 cup
sugar
7 tablespoons water 7 oz. high quality dark chocolate chopped
Instructions
- Melt the chocolate in a double boiler over low heat.
- Preheat the oven to 180°C/350°F (convection 160°C/320°F). Grease the springform pan or line with parchment paper.
- Whisk the egg whites until stiff peaks form. Set aside.
- Cut the vanilla pod lengthwise and scrape out the pulp. Set aside.
- Whisk the softened butter in a large bowl until smooth. Add the sugar and vanilla pulp gradually , stirring to combine after each addition.
- Add the egg yolks one at a time and continue to mix , until thickened and fluffy.
- Add the melted chocolate and the breadcrumbs , and stir to combine.
- Finally , gently fold in the egg whites.
- Pour the batter into your baking tin and smooth the surface with a spatula.
- Bake in the lower part of your oven for approximately 50 minutes , or until a skewer comes out clean.
- Cool completely in the pan , then carefully remove , running a knife around the perimeter first to loosen the edges.
- Halve the chocolate sponge to form two layers , and spread half of the apricot jam on the bottom layer. Place the second layer on top. Spread the remaining jam on top of the cake.
- For the glaze , heat the sugar and water in a double boiler until the sugar has dissolved (do not boil). Add the chocolate gradually and stir until the chocolate is melted and fully combined , and the mixture has a shiny appearance.
- Pour the glaze on top of the cake , and spread to cover.
- Cool completely before serving.
Recipe Notes
To enjoy a real piece of Viennese culture , serve with whipped cream and a cup of coffee. This chocolatey temptation should be stored in the fridge.
This recipe is for a 9-inch springform baking tin.
*If you prefer another flavor besides apricot , feel free to substitute with raspberry jam , or your favorite choice.
More Deliciouse Recipe The Best Viennese Sacher Torte @ foodal.com