Sacher torte is the ultimate chocolate cake! It is a cake that not only tastes great and looks amazing in its simplicity, but it also has deep roots. There is an amazing history behind the cake which originated from Vienna. The pastry chef who invented it, Franz Sacher, also gave it its easy-to-recognize name. The cake consists of a chocolate cake filled with apricot jam and topped with a deep, rich ganache. The cake is then decorated by simply writing its name with chocolate. It is simple, but it shines with an intense chocolate taste. Once you taste it, you will surely ask for a second helping.

Prep time: 45 minutes

Cook time: 45 minutes

Servings: 8

Ingredients:

Cake:

• ½ cup butter, softened
• ½ cup white sugar
• 4 egg yolks
• 6 oz. (170g) dark chocolate, melted
• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• 5 egg whites
• 1 pinch salt

Chocolate glaze:

• 6 oz. (170g) dark chocolate, chopped
• 1 cup heavy cream
• 1 tablespoon honey
• ½ cup apricot jam for filling
• 1 oz. (28g) white chocolate to decorate

Directions:

1. Preheat your oven to 350°F (180°C).
2. Grease a round cake pan (9-inch or 22-cm diameter) with butter and place it aside until needed.
3. To make the cake, mix the butter and sugar until creamy.
4. Stir in the egg yolks, one by one, then add the melted chocolate and mix well.
5. Stir in the flour and baking powder.
6. Whip the egg whites with a pinch of salt until stiff then using a spatula, fold the whipped egg whites into the batter.
7. Pour the batter into your prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. When done, remove the cake from the oven and let it cool down in the pan then transfer it on a platter and cut it in half lengthwise.
9. Spread the apricot jam between the two layers of chocolate cake.
10. To make the glaze, bring the heavy cream to the boiling point in a saucepan.
11. Remove from heat and stir in the honey then add the chocolate and mix until melted.
12. Allow the glaze to come to room temperature then pour the glaze over the cake.
13. Allow the glaze to set then melt the white chocolate and decorate the cake. Traditionally, Sacher is written on the cake.
14. Serve the cake chilled.

Tip:

Using a good quality chocolate influences the taste of the cake for the better. By good quality chocolate I mean a chocolate that has at least 70% cocoa content.

Buy this book to enjoy other recipes like this. Click here!