Appearing in early forms in Viennese cookbooks from the 18th century, Sachertorte was famously invented by the teenage apprentice of the head chef of Prince Wenzel von Metternich, Franz Sacher, in 1832. The rights to the reputation of this torte of cake with filling was the subject of later legal contention, with the Demel bakery and Hotel Sacher both claiming the right to sell their confections as the original Sachertorte. Some would say a true Sachertorte can only be purchased from one—or possibly both—of these confectioners in Austria. Although the recipes used by these brands are kept as a trade secret, it is possible to make a derived dessert, and Sachertorte is now produced in home kitchens on both sides of the Atlantic Ocean.
Recipe Servings: 8
+ 1 hour resting
Ingredients
Cake:
- 3 oz butter, plus more for greasing pan
- ⅓ cup flour, sifted, plus more for dusting pan
- 6 oz bittersweet chocolate, cut into small pieces
- 4 egg yolks
- 4 oz sugar, divided
- 5 egg whites
- ¼ tsp salt
Filling:
Glaze:
- 6 oz bittersweet chocolate, cut into small pieces
- 1 oz butter
- 2 oz heavy cream
Assembly:
- Whipped cream, as needed for serving
Directions
- Preheat the oven to 350°F.
- Prepare a 9 x 2-inch cake pan by coating the inside with a layer of butter and a layer of flour.
- In a bowl, combine 6 ounces of bittersweet chocolate and 3 ounces of butter. Melt the mixture over a double boiler; then set it aside to cool.
- In another bowl, whip the egg yolks with 1 ounce of sugar until the consistency is light and ribbony. Beat in the chocolate and butter mixture.
- In another bowl, beat the egg whites with salt until soft peaks have formed. Then, slowly add the remaining sugar, continuing to beat until stiff peaks have formed.
- Fold in the flour, and then fold ⅓ of the egg white mixture into the chocolate mixture. Fold in the remaining egg whites and pour the finished batter into the prepared cake pan.
- Bake for 40 minutes. Then remove and cool on a rack.
- Puree the apricot preserves and gradually stir in the brandy.
- Slice the cooled cake into three layers. Spread half the filling on the bottom layer, add a second layer, cover with the rest of the filling, and top with the third layer. Chill the layered cake for at least 30 minutes.
- Combine the chocolate and butter in a heat-resistant bowl and melt it using the microwave or a double boiler.
- Add the cream to a small saucepan and bring it to a boil.
- Stir the cream into the melted chocolate and let it cool.
- Spread the cooled glaze over the top of the cake.
- Chill in the refrigerator for 30 minutes.
- Serve topped with whipped cream.
For Cake:
For Filling:
For Glaze:
For Assembly:
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