Sachertorte is one of the most famous Viennese culinary specialties The story of the world-famous Original Sacher-Torte began in 1832, during Austro-Hungarian Empire, when Prince Metternich charged his personal chef with creating a special dessert for several important guests. That very day, however, the chef was ill in bed! The order was reassigned to a 16-year-old apprentice in his second year, the quick-witted chap Franz Sacher.The recipe of the original Sachertorte is a well-kept secret but this cake tastes even better.


For Sachertorte base:

- Unsalted butter, room temp - 160 grams
- powder sugar - 160 grams
- 6 eggs separated
- dark cooking chocolate - 100 grams
- Ground walnuts - 160 grams
- 1/2 cup of wiskey or cognac
- 1 tablespon of flour
- 1/2 teaspoon of baking powder
- Apricot jam - 300 gram

For the icing:

- Dark cooking chocolate - 100 grams
- Powder sugar - 60 grams
- Unsalted butter - 50 grams
- 3 tablespons od hot milk


Separate the eggs. Beat the butter and sugar together until light and fluffy. Add one egg yolk every 2 minutes and continue to whisk. Add the melted chocolate and beat it in. Gradually add the ground walnuts, whiskey or cognac, 1 tbs of flour and baking powder. Mix it. In a clean bowl, whip the egg whites with a pinch of salt until stiff. Add egg whites to the butter mix.
Preheat the oven to 230 C or 350F. Prepare a xxx cm diameter cake pan (at least 5 cm or 2 inches deep). Grease the bottom and sides of the cake pan and sprinkle it completely with flour. Spread the mixture evenly in the cake pan. Bake for 45 to 55 minutes at 165ºC/ 325ºF, until the sides pull away from the pan and a wooden skewer inserted in the middle comes out clean. Let the cake cool completely at room temperature.
Spread the top and sides of the cake with the apricot jam.

Icing - Glaze:

Crush 100grams of dark cooking chocolate and put it into sauce pan. Add sugar, butter and hot milk. Put the pan on the fire and mix gently the ingredients while melting, until it starts to boil. Take it of the heat and cool it mixing constantly for xxx minutes . Pour all of chocolate glaze on top of the cake, allowing it to run down the sides. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.

Serves 8-10


Martina said...

Everything seems to be VERY tasty and easy to make;
Despite not beeing a great cook I am away to try making the minced meat pie.
Next weekend menu will be Czarina salad and Sacher tarte.
Waiting impatiently for your future recepies.

Mari said...

I solemnly swear that Tina's Sacher torte is the best of its kind I have ever tasted.

Blog looks great, profesionally done, with great photos. I am looking forward to new recipes.

tina said...

Draga moja Maro, znala sam da ces ti otkaciti kad vidis moju sahericu... dodji malo u ove krajeve da ti umesim jednu.

Mari said...

cim dodjem prijavljujem se za tortu. planiramo da dodjemo tek negde na jesen....obavezno se javljam..
puno poljubaca!

tina said...

Dogovoreno za jesen... jedva cekam

cica said...

Odlican recept! Probala sam i druge recepte za
Sachertorte,ali provjereno mogu reci da je ovaj
tvoj najbolji! Svidjaju mi se slike i naravno
torta na njima.

tina said...

e,moja Cile, nadam se da cemo na lepo smazati jednu zajedno!!!

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