Austrian Sachertorte - the world's best-known chocolate cake
Description
Sachertorte is probably the most famous chocolate cake in the world. Created in 1832 by Franz Sacher, then an apprentice confectioner, it was perfected by his son Eduard Sacher, who made it a must in Vienna, first at the Demel confectionery and then at the Hotel Sacher. Recognisable by its soft texture and glossy icing, this exceptional cake is also distinguished by its layer of apricot jam. Delicate, tasty and long-lasting, Sachertorte gets better every day and can be kept for up to two weeks. A real celebration cake, to be prepared in advance and served on special occasions!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Preheating: Preheat the oven to 170°C (without fan assisted heat).
2. Butter mixture: Beat the softened butter with the icing sugar and vanilla until the mixture whitens. Gradually fold in the egg yolks, then the melted chocolate.
3. Whipped egg whites: Whip the egg whites until stiff. Add the granulated sugar and continue whisking until the egg whites are stiff and glossy.
4. Incorporation: Gently fold the egg whites into the chocolate mixture in three stages. Sift and fold in the flour without over-mixing to prevent the dough from falling back.
5. Cooking: Pour the pastry into a 22 cm tin lined with baking paper.
o Bake at 170°C for the first 12-15 minutes with the oven door ajar (1 cm), then for a further 1 hour with the door closed.
6. Cooling: Leave to cool for 20 minutes in the tin, then turn out of the tin and cool completely on a wire rack.
7. Apricot glaze: Heat the apricot jam, add the alcohol if necessary and blend until smooth.
o Slice the top of the cake to even it out, then cut it in half.
o Cover the inside of the cake with a layer of jam, close and coat with the remaining jam.
8. Chocolate icing: Bring the cream to the boil, remove from the heat, add the chopped chocolate and leave to melt. Mix to obtain a smooth glaze. Pour generously over the cake placed on a wire rack with a bowl underneath. Leave to cool.
THERMOMIX® METHOD.
