Sachertorte Austrian Chocolate Cake Recipes

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SACHER TORTE



Sacher Torte image

This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!

Provided by Amy A

Categories     World Cuisine Recipes     European     Austrian

Time 5h

Yield 12

Number Of Ingredients 15

4 ounces semi sweet chocolate (chopped)
½ cup butter, softened
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
½ cup white sugar
2 tablespoons white sugar
1 cup cake flour
¼ cup water
¼ cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
  • Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
  • Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
  • Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
  • Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
  • Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
  • To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
  • Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g

AUSTRIAN SACHERTORTE



Austrian Sachertorte image

The Sachertorte is an elegant chocolate cake filled with apricot jam, covered with a smooth, fudge-like chocolate glaze and decorated with chocolate piping. Each slice is served with a generous portion of schlag (unsweetened whipped cream) to balance sweetness with texture.

Provided by Chef in Disguise

Categories     Vegetarian     Pescatarian     Baked Goods     Valentine's Day     Shellfish-Free     Weekend Project     Soy-Free     Intermediate     Entertaining     Microwave     Fish-Free     Peanut-Free     Tree Nut-Free     Tomato-Free     Oven     Stove     Microwave

Time 3h

Yield 12

Number Of Ingredients 16

3/4 cup Bittersweet Chocolate
9 tablespoon Unsalted Butter
1 cup Powdered Confectioners Sugar
6 Egg
1 teaspoon Vanilla Extract
1/2 cup Granulated Sugar
1 cup All-Purpose Flour
1 pinch Fine Sea Salt
1 cup Heavy Cream
1 1/4 cup Apricot Jam
2 tablespoon Water
1 cup Granulated Sugar
1/2 cup Water
4 ounce Bittersweet Chocolate
1/4 cup Bittersweet Chocolate
1/2 teaspoon Vegetable Oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center of the oven. Butter and flour the sides of a 9-inch springform pan, then line the bottom with a circle of parchment paper.
  • Place the Bittersweet Chocolate (3/4 cup) in a heat-proof bowl and heat over a small saucepan of barely simmering water or in the microwave until just melted. Set aside and cool completely while stirring often.
  • Place Unsalted Butter (9 tablespoon) in a large mixing bowl and beat on medium speed until very light and creamy. Add the Powdered Confectioners Sugar (1 cup) on low speed then increase to medium speed and beat again until light and creamy.
  • Beat in the Egg (6), one at a time, scraping down the sides of the bowl.
  • Add the cooled chocolate and Vanilla Extract (1 teaspoon) and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
  • In a clean bowl, beat the egg whites with about 1 Tbsp of the Granulated Sugar (1/2 cup) on high speed until foamy. Gradually add in the rest of the sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
  • Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
  • Stir together the All-Purpose Flour (1 cup) and Fine Sea Salt (1 pinch) and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift the remaining flour and fold to combine completely.
  • In a prepared springform pan, spread the batter evenly and bake for 35-45 minutes or until a toothpick comes out clean. Meanwhile, make the apricot glazing.
  • To make the apricot glaze, boil the Apricot Jam (1 1/4 cup) and Water (2 tablespoon) in a small saucepan over medium heat. Cook and stir until the mixture thickens about 2-3 minutes. Strain through a wire mesh sieve and keep warm until ready to use.
  • Cool the cake in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side-up onto a rack and allow it to cool completely.
  • Turn the cake upside-down so that the flat side is on top. Cut the cake horizontally into two even layers.
  • Place one cake layer on the 8 1/2-inch cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
  • Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Allow the apricot glaze to set once it's smooth.
  • To make the chocolate glaze, place the Water (1/2 cup) and Granulated Sugar (1 cup) in a heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
  • Attach a candy thermometer and cook, stirring, until the mixture reaches 234 degrees F or 112 degrees C, about 5 minutes. Remove the saucepan from the heat and whisk in the Bittersweet Chocolate (4 ounce). If it thickens, return it to low heat and add few drops of water if necessary.
  • This glaze should be smooth and shiny. Turn off heat and stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
  • Pour the chocolate glaze over the top of the cake, first around the edges, then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.
  • To make the writing chocolate, heat Bittersweet Chocolate (1/4 cup) until just melted and stir in Vegetable Oil (1/2 teaspoon) to get a pipeable consistency. Let the mixture cool down a little if it's too runny. Place the mixture into a disposable piping bag.
  • With the writing chocolate, pipe the word "Sacher" in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
  • To serve, let the cake come to room temperature for about one hour before serving. Whip the Heavy Cream (1 cup) to soft peaks.
  • Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each slice with a dollop of whipped cream.

Nutrition Facts : Calories 46 calories, Protein 0.5 g, Fat 2.4 g, Carbohydrate 5.8 g, Fiber 0.2 g, Sugar 4.3 g, Sodium 4.1 mg, SaturatedFat 1.5 g, TransFat 0.0 g, Cholesterol 11.7 mg, UnsaturatedFat 0.1 g

SACHERTORTE (AUSTRIAN CHOCOLATE CAKE)



Sachertorte (Austrian Chocolate Cake) image

Posted for ZWT-6. From the Usborne Children's World Cookbook that Gramma gave to my son when he was first learning to cook. This rich, chocolate cake, also known as Sacher's Cake was created by Franz Sacher when he baked it for an Austrian prince. Traditionally this is served with fresh whipped cream. Prep & cook time are estimates & prep includes making the filling & icing.

Provided by Tinkerbell

Categories     Dessert

Time 1h5m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

6 eggs
1/2 cup butter, softened
1/2 cup sugar
4 ounces semi-sweet chocolate baking squares
1/2 cup flour
4 ounces semi-sweet chocolate baking squares
1 tablespoon powdered sugar
2 tablespoons butter
1/2 cup apricot preserves
1 cup powdered sugar
2 tablespoons cocoa powder

Steps:

  • Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans.
  • Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth.
  • Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually.
  • Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture.
  • Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk.
  • Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon.
  • Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes.
  • When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool.
  • For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top.
  • Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.
  • For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake.

Nutrition Facts : Calories 678.2, Fat 35.9, SaturatedFat 20.6, Cholesterol 262.4, Sodium 221.8, Carbohydrate 88.3, Fiber 3.2, Sugar 68.4, Protein 9.7

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