Introducing my rendition of the classic Sacher Torte Recipe 2016 style.
The Sacher Torte Recipe is a classic cake originating way back in 1832 in Vienna at the Hotel Sacher
Are we sick of the mirror glaze yet?
I surely am NOT! I love it! Not only does it look amazing, but it really tastes like ganache on steroids!
The Sacher Torte is one of those classic recipes, and one that I learned way back when I was at the Culinary Institute of America.
As a matter of fact, this recipe I am sharing with you is that same recipe from my school days!
You know what they say, if it ain’t broke, don’t fix it!
And you will see quickly how perfect this recipe is!
So although the Sacher Hotel will not share their recipe, I guarantee you this one will give them a run for their money!
The Sacher Torte is reminiscent of a super moist, super dense brownie. It may be blasphemous to consider it like a brownie, but to me that is a high compliment!
The addition of almond meal to the batter as well as whipped egg whites to lighten, makes this cake so unique and well, obviously!
It is still around and going strong after 184 years!
I know I will get lots of question about the apricot jam layer.
This is the classic preparation for this cake, but I will be honest I have used raspberry in the past!
Just use whatever the closest jam you can get your hands on and be sure to use it sparingly!
It is a subtle addition and one that should remain a back note to this cake. You will see that all of the flavors play together perfectly and why this torte de Hotel Sacher has withstood the test of time!
- Unsalted Butter 7 Tablespoons (100g)
- Confectioners Sugar ½ cup (63g)
- Egg Yolks large 4 (72g)
- Whole Egg large 1 (50g)
- Semi Sweet Baking Chocolate chopped 1 cup (160g)
- Egg Whites large 4 (120g)
- Confectioners Sugar ¼ cup (31g)
- All Purpose Flour ¼ cup (32g)
- Ground Almond Meal 1 cup (90g)
- Salt pinch
- Vanilla Extract 2 teaspoon (10ml)
- Apricot Jam ¾ cup
- Melt the chocolate and reserve
- Sift the flour and the finely ground almondS
- Cream the butter and the first measure of confectioners sugar (½ cup) smooth (about 1 minute)
- Combine the whole egg and the egg yolks with the vanilla extract then add slowly to the creamed butter mixture. It will start to curdle but once you add the chocolate it will come back together.
- Add the chocolate and salt all at once and mix smooth
- In a clean bowl with the whip attachment whip the egg whites until they are frothy, white and gaining volume. At that point you can slowly add the second measure of sifted confectioners sugar (¼ cup) Whip to medium firm peaks, but not dry.
- Fold half of whites into the chocolate batter and then fold in the second half
- Fold in the sifted flour and almond meal gently and then pour the batter into the prepared pans
- Bake in a preheated 325°F oven for 18 minutes for the 7" (if you are using a different sized pan the bake time may be longer, so bake until they are done it will be like a brownie, very dense and fudgy ~ when a toothpick inserted in the center comes out with moist crumbs)
- Cool the cake completely then fill with the apricot jam and lightly coat the entire outside of the cake with the remaining jam.
- Freeze the cake while you prepare the mirror glaze recipe below
Served with a side dollop of whipped cream is the traditional way, since the cream will nicely moisten each bite of cake
The cake will stay fresh for up to 1 week in the refrigerator wrapped airtight, longer storage in the freezer wrapped well for up to 1 month. (I prefer to freeze un iced cakes, if I have to freeze at all- this is one cake that I prefer to serve this cake freshly baked rather than make ahead and freeze)
- Bloom gelatin in first measure (50ml) of cold water.
- Combine the corn syrup, second measure of water and sugar in a heavy bottom sauce pot and bring to a boil
- Add the bloomed gelatin and the condensed milk and whisk smooth
- Pour the entire hot mixture over the chocolate and whisk smooth
- Pour through a strainer into a clean container and color as you like.
- Pour over cakes & pastries once it has cooled to 80 or 90°F