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.
Posted by tina at 08:01