Sacher torte (Sachertorte)

The classic Sacher Torte (Sachertorte) was created in 19th-century Vienna by a young pastry chef, Franz Sacher. The chocolate cake layered with apricot preserve quickly became one of Vienna’s most famous desserts and remains a signature speciality of the Hotel Sacher in the centre of Vienna. The original recipe is a closely guarded secret, so the recipe below is, of course, not the original Hotel Sacher recipe, but one of the many successful interpretations of this classic dessert. The cake is delicate and intensely chocolatey, layered with fragrant apricot preserve and covered with a chocolate glaze. Traditionally, it is served with a generous dollop of unsweetened whipped cream. If you love classic chocolate bakes, this one is definitely worth trying!

Ingredients for the Sacher Torte:

• 200 g dark chocolate
• 125 g butter
• 8 egg yolks, from large eggs
• 10 egg whites, from large eggs
• a pinch of salt
• 140 g icing sugar (lightly flavoured with vanilla, if desired)
• 125 g plain flour, sifted
• 8 tbsp apricot preserve

All ingredients should be at room temperature.

Break the dark chocolate into smaller pieces and melt in a bain-marie or microwave. Melt the butter and leave to cool slightly.

Lightly whisk the egg yolks. Add the melted butter and chocolate and mix thoroughly, or briefly beat with an electric mixer, until smooth.

Whisk the egg whites with a pinch of salt until stiff. Then, without stopping whisking, gradually add the icing sugar, one tablespoon at a time. Continue whisking until the meringue is thick, stiff and glossy. Add about one-third of the whipped egg whites to the chocolate mixture and gently fold together. Then, gradually adding the sifted flour, fold with a spatula just until combined. Add the remaining egg whites and fold in very gently, taking care to retain as much volume as possible.

Divide the batter between two 24 cm cake tins lined with baking paper (base only).

Bake at 180°C for approximately 45 minutes, until risen and a skewer inserted into the centre comes out clean. Do not overbake the cakes – mine took slightly less time. Remove from the oven and leave to cool completely.

Once cooled, place one cake layer on a serving plate. Spread evenly with the apricot preserve and cover with the second layer.

Ingredients for the chocolate glaze:

• 200 g dark chocolate
• 160 g double cream

Break the chocolate into smaller pieces and place in a small saucepan with the cream. Heat over a very low heat, stirring constantly, until the chocolate has completely melted and you have a smooth glaze. Do not allow the mixture to boil or heat it for too long, as the ganache may split.

Pour the glaze over the cake immediately and spread it over the top and sides with a spatula.

Sacher Torte is best served with a generous dollop of unsweetened whipped cream.

Enjoy!

Recipe source: Pierre Hermé, Desery.