Sacher Torte
The Traditional Chocolate-Apricot filling cake
Key points for the Sacher Torte to be a winner in your kitchen
- The first stage is making the base. The most important factor here is mixing the batter with the chocolate and the egg white mass — fold them gently together and make sure the two mixtures are fully incorporated.
- Baking is the stage where the texture is determined. Keep a close eye on it and make every effort not to over-bake. Five minutes before the end, stick a toothpick in and see if it comes out clean.
- Cutting the cake evenly is very important. I use a ruler to make sure I'm cutting exactly in the middle. Use a big bread knife — you don't want uneven layers on the cake's surface.
- The ganache is light because of the water-to-chocolate ratio (no cream in this ganache, as opposed to a filling ganache that needs body). Pour it starting from the center, working out to the sides in circles so it spreads in an even layer.
Method
- 1
mixing ingredients for the torte· 30 minutes
Place a baking sheet in the spring-form and butter it in all sides. Preheat the oven to 170 °C (350°F). Chop the chocolate and place in a bowl over a saucepan filled with water (bain-marie), bring to a Simmer and melt the chocolate, let the chocolate cool down. in a stand mixer fitted with the whisk attachment, beat the butter along with the confectioners sugar until it becomes smooth, add the cooled melted chocolate and mix for a few more minutes. add the egg yolks 1 at a time until incorporates completely and set aside in a different bowl.
- 2
finishing the torte batter and baking· 70 minutes
Clean the bowl and whisk attachment of the stand mixer and whip the egg whites and the granulated sugar until reaches soft peaks. mix half of the whites with the chocolate mass and the remaining whites with the sifted flour, then combine the 2 masses and pour into the pan. Bake for 40-45 minutes until a toothpick inserted to the cake comes out clean.
- 3
cooling and adding the filling· 30 minutes
Remove the cake from the springform pan and leave to cool off , in order to achieve a flat surface turn the cake out onto a flat work surface immediately after baking and turn it again after 25 minutes. Cut the cake in half crosswise and spread a thin layer of the preserves on the surface of the cake (if the apricot jam is too stiff heat it in the microwave for a few seconds). Put the two parts of the cake together.
- 4
Glaze· 15 minutes
Place aluminum foil on the counter and place the cake on an elevated surface. In a saucepan heat the water, chocolate and the sugar until thickens a bit and becomes shiny, let cool for 2 minutes, you don't want the glaze to be either too hot or too cold. pour the glaze over the cake in one shot and set aside to cool for 30 minutes. serve at room temperature.
Jaron Kimhi
Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.
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