Use an electric mixer to whisk the egg whites until foaming. To make the glaze, put the castor sugar into a … Warm the jam and stir until smooth. Beat the egg yolks in … Cut the cake in half horizontally. Batter: 130 grams (4.59 ounces) butter; 130 grams (4.59 ounces) dark chocolate; 100 grams (3.53 ounces) powdered sugar; 6 … Truth be told, my recipe is a teeny bit less than traditional – it's moister than most Sachertorte I’ve sampled (life’s too short to eat dry cake, you know?) Wien Made originally for royalty, the sachertorte consists of three basic elements: a chocolate sponge cake, apricot jam, and a chocolate glaze. Show recipe. Add the chocolate and dissolve in the sugar solution. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. Brush the top of both cake halves with the jam and place one on top of the other. Serve garnished with whipped cream. He composed his chocolate chef-d’oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam. But over the years, chefs around the world have added their personal touches to this elegant dessert. Now gradually add melted couverture chocolate. Who invented Sachertorte? “Elegance is refusal,” Coco Chanel famously remarked. If the apricot jam is too solid, heat it briefly, and stir until smooth, before flavouring with a shot of rum. This is no ordinary chocolate cake. It should now be covered by a layer of glaze approximately 4 mm thick. It's traditionally made with apricot jam, but raspberry would be a nice twist.—Deirdre Cox, Kansas City, Missouri Vordere Zollamtsstraße 13 AT, *toll-free; calls from mobile networks may incur charges. Whether you send us a carrier pigeon, smoke signals or a good old WhatsApp message: we look forward to connecting with you! / Harald Eisenberger, Sachertorte the viennese chocolate cake with precarious origins, Austrian National Tourist Office Telephone: If you want to gild the lily by adding nuts, place toasted sliced almonds on the top or sides of your Sacher torte after frosting it. Made originally for royalty, the sachertorte consists of three basic elements: a chocolate sponge cake, apricot jam, and a chocolate glaze. Sachertorte was invented in 1832 b… This recipe is the closest you will get to the original Sacher Torte. / Wolfgang Schardt, Austrian National Tourist Office Separate the eggs. More info. This website uses cookies to ensure you get the best experience on our website. Deselect All. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Serve with a garnish of whipped cream. Then close the oven and bake for approximately 50 minutes. The Sachertorte is today a traditional bakery of Viennese cuisine. For an easy supper that you can depend on, we picked out some … As fortune had it, the chef had fallen ill that evening, leaving the apprentice chef, the then-16-year-old Franz Sacher, to perform this culinary magic trick. Cake: 6 ounces bittersweet chocolate, cut into small pieces Made with a chocolate sponge cake, filled with apricot jam and covered with chocolate. Sweet dishes Apfelstrudel - Viennese Apple Strudel. Cut the cake in half crosswise. We sat in an elegantly decorated, historic coffee house (with a lot of other tourists) to try their famous €7.50 Sachertorte. For the Sachertorte. / Harald Eisenberger, 150 – 200 g / 5 - 7 oz apricot jam, for spreading, 200 g / 7 oz dark chocolate coating or cooking chocolate. They still use their original recipe, make everything on-site, and wrap every cake in the shop by hand, too. Grease a cake tin with butter and sprinkle with flour. A chocolate sponge cake made from eggs, butter, and dark chocolate is cut into two layers, apricot jam is spread over the … Brush the top of both cake halves with the jam and place one on top of the other. Sachertorte is a Viennese chocolate cake with apricot filling invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich. In the bowl of a stand mixer, beat the 8 egg whites with a pinch of salt until they begin to foam. Soon gained a cult following, and some found the original Sacher-Torte rather plain clever minimalism: butter, beat! Store the Sachertorte in the fridge, as it will “ sweat ” coffee and a mound of unsweetened cream. Castor sugar into a … for the original Sacher-Torte extraordinary gained a following. Send us a call Monday to Friday from 8am to noon an email and we will get back you soon. Stir until smooth and satiny, with no lumps or unincorporated yolks yolks into the to! 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