Sacher Torte Recipe: Step By Step – If You come to Vienna, capital of Austria, do not forget to taste the sachertorte. The typical chocolate cake is even contested by two companies that master the business of making this cake.
Sachertorte is chocolate sponge cake layered thin apricot jam icing Brown. In Vienna, there are two places that dominate the sale of sachertorte, i.e. Hotel Sacher and Demel Café.
According to blogger Cilia Eleftheriadou aka ‘ The Viennese Girl ‘, a cake of two companies are difficult to distinguish. At best only a price, namely 36.50 euros ($ 577,000) for sachertorte diameter 19 cm at the Hotel Sacher, and 30.70 euros ($ 486,000) to 20 cm cake in the Café Demel.
“But Sacher Torte Boutiqe this Cake did not plagiarize with the originals. Modified the recipe to use apricot mousse so it feels lighter and who should wear the full chocolate ganace we change wear a chocolate mousse. Since the hallmark of our cake cake without the excess sweetness, “said Atika owner Sacher Torte Cake Boutiqe.
Sacher Torte also have a concept so appealing, the Interior is white pink according to the theme of Sacher Torte. When we enter into the atmosphere is very cozy so that when we buy a product and want to eat place feels like home alone.
Sacher Torte Recipe
- 4 1/2 ounces high-quality bittersweet chocolate, finely chopped
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
- 1 cup confectioners’ sugar
- 6 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 cup all-purpose flour (spoon gently into cup and level top)
- 1 cup Apricot Glaze
- Small Batch Chocolate Glaze
- Sweetened Whipped Cream , for serving
To make the torte: Position a rack in the center of the oven and heat to 400°F. Lightly butter a 9-inch springform pan and line the bottom with a round of parchment or wax paper. Dust the sides of the pan with flour and tap out the excess.
In the top part of a double boiler over very hot, but not simmering, water, or in a microwave at medium power, melt the chocolate. Remove from the heat or the oven, and let stand, stirring often, until cool.
Beat the butter in the bowl of a eavy-duty standing mixer fitted with the paddle blade on medium-high speed until smooth, about 1 inute. On low speed, beat in the confectioners’ sugar. Return the speed to medium-high and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
Beat the egg whites and granulated sugar in a large bowl with a handheld electric mixer on high speed just until they form soft, shiny peaks. Do not overbeat. Stir about one fourth of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Repeat with the remaining flour.
Spread evenly in the pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. (The cake will dome in the center.) Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up. Cool completely.
To assemble: Using a long serrated knife, trim the top of the cake to make it level. Cut the cake horizontally into two equal layers. Place one cake layer on an 8-inch cardboard round. Brush the top of the cake layer with the apricot glaze. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Transfer the cake to a wire rack placed over a jelly-roll pan lined with waxed paper. Let cool until the glaze is set.
Make the chocolate glaze (it must be freshly made and warm). Pour all of the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake (patch any bare spots with the spatula and the icing that has dripped). Cool until the glaze is barely set, then transfer the cake to a serving plate. Refrigerate until the glaze is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.
To serve, slice with a sharp knife dipped into hot water. Serve with a large dollop of whipped cream on the side.