05 September 2012

Sachertorte - A Viennese Special

Sachertorte is one of the famous and fabulous cake from Vienna. It is an all time favorite chocolate cake. It was invented by Franz Sacher in 1832. It is supposed to be a masterpiece of Austrian cuisine. 
It is a superb, deep, moist chocolaty cake with the glossy ganache. This is a very rich cake - A treat for special occasions.The best part is that it can be prepared a day before as the taste improves if left for a day. 
I prepared this for my Amma's 60th birthday. Love you Amma. Hope you have many many more wonderful birthdays. 

Recipe Source : BBC Food

Unsalted Butter - 140g
Caster Sugar - 115g
Cooking Chocolate - 140g
Vanilla Extract - 1/2 tsp
Eggs - 5 separated
Plain Flour - 55g 
Ground Almonds - 85g

For the topping and icing
Apricot Jam - 6 tbsp
Chocolate - 140g
Double Cream - 200ml
Milk Chocolate - 25g

Preheat oven to 180 degrees.
Grease and line a 9 inch round cake tin.
Melt the chocolate using a double boiling method and let it cool.
Cube the butter. Beat it in a bowl until really soft.
Add in the caster sugar. Mix it well in a cake mixer or using a hand mixer until soft, thick and light in colour.
Add the melted chocolate into the butter sugar mixture.
Add in the vanilla extract. Whisk the mixture till well incorporated and colour is even.
Separate the egg white from the yolk.
Add egg yolks one at time into the bowl and whisk.
When the egg yolks are well combined sift in the flour.
Mix in the ground almond. Fold in the mixture well.
In a separate bowl whisk the egg whites on full speed till soft peeks are formed but not dry.
Take about 1/3 rd of the egg white and stir into the chocolate mixture vigorously.
Add in the rest of the egg whites. Fold it into the mixture till well incorporated.
Transfer it into the cake tin. Make sure it does not stick up on the sides. Level it.
Bake for 45 minutes or until it starts leaving the sides and crusty on top.
Let cool. Turn out and remove the paper.
Heat apricot jam in a pan and brush it evenly on top and sides of the cake

To prepare the icing
Break the dark chocolate into pieces.
Heat the cream until piping hot and pour it on top of the chocolate. Mix well till chocolate is melted.
Let cool a bit.
Then pour it on the center of the cake. Tilt the cake to the sides so that the icing flows and cover the cake on all sides. Spread it using an offset spatula.

You can also make icing writing ( I skipped this step)
Break the white chocolate into pieces and melt it using double boiling method.
Transfer it to an icing bag. Pipe 'Sacher' on top and leave to set.

Make sure you separate the egg yolks carefully.
To beat egg whites to stiff peaks make sure the bowl is totally dry. Not a drop of water.
Use fresh eggs only. It gives more volume.
Make sure you whisk it to the right point where peaks ar formed as you lift up the beater. If you beat more it becomes dry and breaks into pieces. It will be white and fluffy.
You can make the cake a day in advance and make the icing on the day.
I used the Amul Fresh cream which has only 25% milk fat as we do not get the double cream with 48% milk fat here in my place.

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  1. I love Sacher torte, Shyama went last month to Vienna and she went to the famous Sacher Hotel with a friend and had this cake.

    1. Thanks Finla. Yeah I too read a lot about this Sacher Hotel. It tastes heavenly

  2. wow very tempting dear,pls pass a slice:)

  3. wow looks delicious and a perfect bake. Its very similar to Rene de saba which i tried except for the apricot jam... love your cake stand, looks elegant

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  4. Lip smashing cake..looks great.

  5. Rich and delicious cake. Perfect for celebration.. Belated birthday wishes to your Amma.. :)

    Divya's Culinary Journey

  6. The texture is superb,chocolaty and divine.

  7. Delicious cake. Birthday wishes to amma.

  8. What a wonderful way to celebrate your mom's birthday! Cake looks very moist and delicious!

  9. Fantastic sachertorte, its my to do list since a long..They came out prefectly super moist.

    Prefect for celebration.

  10. cake looks so soft and moist... delicious!! perfect for a birthday celebration...

  11. Cake looks super with lovely texture...Belated b'day wishes to amma...:)

  12. Hi Rinku, Been a regular reader but commenting for the first time. The cake looks very yummy. I was searching for a cake recipe for my husband's birthday which is in October. I am planning to have a try on this. What is double cream, is it the whipping cream or the fresh cream.Also what brand of whipped cream are you using. I am based out of Ernakulam. I have one more doubt, Can I skip the blueberry jam part. because it is difficult to get it here and also I am doubtful about the chocolate and blueberry combination

  13. What a decadent cake to celebrate the birthday! :)


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