National Dishes of the World

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Sachertorte
Photo: David Monniaux, CC BY-SA 3.0, Wikimedia Commons

dessert vegetarian

Sachertorte

A moist Viennese chocolate cake with a layer of apricot jam beneath a firm, glossy chocolate glaze.

Eaten in: Austria

Prep
40 min
Cooking
1 h
Resting
2 h
Total
3 h 40 min
Servings
12

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About the dish

Sachertorte is Vienna’s most famous cake, linked to Franz Sacher, who by tradition first made it in 1832 for the household of Chancellor Metternich. A chocolate sponge made with butter and whisked egg whites is fairly dense, split or brushed thinly with apricot jam and covered in a hard glaze of chocolate and sugar. It is cut into narrow slices and served with a generous spoonful of unsweetened whipped cream, since the cake itself is sweet and rich. Vienna’s Hotel Sacher and the Demel confectionery argued for years over the right to the name, and today each bakes its own version. At home it is made for birthdays and holidays.

Main ingredients

  • dark chocolate
  • butter
  • eggs
  • sugar
  • wheat flour
  • apricot jam

Austria: A Viennese café classic, served with unsweetened whipped cream.

More: Wikipedia (en)

Recipe

Sachertorte

https://foodmap.ominuvo.com/dish/sachertorte

Ingredients

12 servings

12 servings

Method

  1. Melt the chocolate over a pan of simmering water and let it cool slightly. Beat the butter with the icing sugar and vanilla sugar until fluffy, then add the yolks one at a time and stir in the chocolate.

  2. Whisk the egg whites with the caster sugar to stiff, glossy peaks. Fold them gently into the chocolate mixture, alternating with the sifted flour.

  3. Spoon into a lined 24 cm springform tin and bake at 170°C for about 55–60 minutes, until a skewer comes out dry. Cool on a rack.

  4. Warm the jam and push it through a sieve. Split the cake horizontally, sandwich with half the jam and brush the rest over the top and sides. Leave the jam to set.

  5. For the glaze, boil the sugar and water for 5 minutes, cool to about 100°C, add the chopped chocolate and stir until it thickens and cools a little.

  6. Pour the glaze over the cake in one go and spread it quickly over the top and sides with a palette knife. Leave to set for at least 2 hours.

  7. Slice with a knife dipped in hot water and serve with unsweetened whipped cream.

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