Success! I’ve joined the Daring Baker’s community and completed this month’s challenge: Sachertorte- a classic Austrian dessert.
This October’s Daring Baker’s Challenge was brought to us by Korena from Korena in the Kitchen. Sachertorte is a rich chocolate cake filled with an apricot glaze, topped with chocolate ganache, and served with a dollop of whipped cream on the side. The history behind the making of the Sachertorte is pretty interesting. It originates back to 1832 when Prince Metternich requested a dessert for his dinner guests. His pastry chefs were ill at the time and so his apprentice, Franz Sacher, concocted this fancy dessert that is now famous internationally. His son, Eduard, later opened the Sacher Hotel in Vienna where the cake is made with its closely guarded recipe. The cake is so well known that it can be ordered online and shipped worldwide too.
Printable Recipe Here (with step by step pictures too)
- ¾ cup (4 ½ oz) good quality bittersweet chocolate, chopped (I used 70% Lindt Smooth Dark)
- 9 tablespoons unsalted butter, softened at room temperature
- 1 cup confectioners’ sugar
- 6 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 cup all-purpose (plain) flour
- pinch fine grain salt
Preheat: 375 F
- Prepare a 9-inch springform pan by spraying it with cooking spray and dusting it with flour. Line the bottom with parchment paper and set aside.
- Fill a saucepan with an inch of water and bring to a simmer over medium heat. Place the bittersweet chocolate in a heatproof bowl and put it on top of the saucepan (make sure that the bowl is not touching the water). Stir occasionally until melted. Remove from heat and allow to cool.
- Place the butter in a large mixing bowl and beat on medium until light and creamy. Add the confectioner’s sugar on low speed, then increase to medium speed and beat again until light and creamy.
- Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
- Add the cooled chocolate and vanilla and beat until well-mixed.
- In a separate bowl, add the egg whites and one tablespoon of granulated sugar and beat on high until foamy. Gradually add the remaining granulated sugar and continue beating until you form soft, shiny peaks.
- Add about 1/3 of the whipped egg whites and whip vigorously into the chocolate mixture to lighten it up. Gently fold in the remaining egg whites into the chocolate mixture. Be sure to be gentle so that the egg whites are not deflated.
- In another bowl, combine together the flour and salt and mix until combined. Sift half of it over the chocolate mixture and fold in with a spatula until almost incorporated. Sift the remaining flour over the chocolate and fold until combined.
- Spread the batter evenly into the prepared pan. Place into the oven and bake for about 35-45 minutes or until toothpick inserted in the center comes out clean. The cake will crack and dome as it bakes, but will flatten as it cools.
- Cool in the pan for 10 minutes and then invert onto a rack. Remove the bottom pan and parchment paper. Turn the cake right-side up and allow to cool completely.
Servings: 1 quantity (about 1 cup)
1¼ cup (14 oz) apricot jam or preserves
2 tablespoons water
- Boil the jam and water in a small saucepan over medium heat.
- Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
- Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.
- Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.
- Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
- Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top.
- Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set.
Servings: 1 quantity
1 cup granulated sugar
½ cup water
4 0z good quality bittersweet chocolate, chopped
- Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
- Cook while stirring for about 5 minutes.
- Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.
- Off the heat, stir the glaze for 30-60 seconds to cool it slightly. Immediately pour it over the top of the cake, first around the edge (allowing the glaze to spill down the sides) and then in the middle. Spread the excess glaze over any bare spots using a spatula. Before the glaze has a chance to set, move the cake to a serving platter. Note: Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.
- ¼ cup (1.8 oz) chopped good quality chocolate
- ½ – 1 teaspoons vegetable oil
- Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny.
- Place the chocolate in a disposable piping bag or small Ziplock bag and snip off the tip to make a small hole. It might pay to do a practice run on waxed paper before writing on the cake.
- With the writing chocolate, pipe the word ‘Sacher’ in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
- 1 cup heavy whipping cream, cold
- Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.
- Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream.
*Store up to 2 days in an airtight container at room temperature
*Highly recommended to check out the great series of videos found on Epicurious of a pastry chef making this Sachertorte recipe from start to finish, with some very useful tips on technique
Stay posted for more recipes and next months Daring Baker’s Challenge!