As a said in my last post, I made a sachertorte for Pilar’s Confirmation. I baked it because when Pilar went to Vienna last year she came home with a post card of a sachertorte and told me she wanted me to bake one just for her; she has tasted it and felt deeply in love… with the cake.
I didn’t bother to investigate too much about it before baking (as I usually do). It is now that I sit to write this post that I discover the interesting history of this cake. I also found out that I made a version of the “Eduard-Sacher-Torte” not the “Original Sacher Torte” from Hotel Sacher.
Why? Well, long story short, because of a case of intellectual and commercial property rights… I know! I’m a geek! Lawyers!! The eldest son of Mr. Sacher (Eduard) perfected his father’s recipe while working at the Demel bakery. Later on, Mr. Eduard Sacher founded The Sacher Hotel and started selling the Sacher Torte there. After a bankruptcy, the new owners wanted to keep selling the popular cakes at their establishment but Eduard’s son started working for Demel and…well, the story goes on. If you would like to know more about it, here’s a link.
The funny thing is that you can find Mrs. Anna Sacher’s original recipe (the widow of the son) on Wikipedia!!
Here’s the recipe that I used, took from BBC, by Mary Berry.
- 140 g semi-sweet chocolate
- 140 g unsalted butter, softened
- 115 g caster sugar
- ½ tsp. vanilla extract
- 5 eggs, separated
- 85 g ground almonds
- 55 g plain flour, sieved
- 6 tbsp apricot jam, sieved
- 140 g semi-sweet chocolate
- 200 ml double cream
- 25 g milk chocolate
Preheat the oven to 180 ºC (350 ºF). Grease a deep 23cm (9 inches) round cake tin. Line the base with greaseproof paper.
Break the chocolate into pieces; melt gently in a bowl set over a pan of hot water, stirring occasionally, then cool slightly. Beat the butter in a bowl until really soft, and then gradually beat in the sugar until the mixture is light and fluffy. Add the cooled chocolate and the vanilla extract and beat again. Add the egg yolks, fold in the ground almonds and sieved flour.
In a separate bowl, whisk the egg whites until they are stiff. Add about one-third to the chocolate mixture and stir in vigorously. Gently fold in the remaining egg whites. Pour the mixture into the prepared tin and level the surface.
Bake in the oven for about 45-50 minutes, or until well risen at the top and the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the paper and finish cooling on a wire rack.
To make the topping, heat the apricot jam in a small pan and then brush evenly over the top and sides of the cold cake. Allow to set.
To make the icing, break the chocolate into pieces. Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted, cool till a coating consistency.
Place the cake over a wire rack placed over a piece of parchment paper.
Pour the icing onto the center of the cake. Spread it gently over the top and down the sides with an offset spatula, and leave to set.
For the writing, break the milk chocolate into pieces and melt gently in a bowl set over a pan of hot water (or in the microwave). Spoon into a small icing bag and write ‘Sacher’ (or whatever you want) across the top and leave to set.
For a taller sachertorte, you may want to bake two cakes and place one on top of the other with a coat of apricot jam in between before pouring the chocolate.
My verdict about this cake is that it is delicious; the dark chocolate with the apricot jam is a wonderful mix. The cake is very moist and rich. I strongly recommend it.