Easter Recipe: Sachertorte

Easter Recipe: Sachertorte

For her second guest post on the Life's a Journey blog Julia at Happy Cakes has chosen one of her Easter favourites - the Sachertorte. Famously created for Prince Wenzel von Metternich in Vienna in 1832 by 16 year old apprentice chef Franz Sacher this dark, dense, chocolatey cake is definitely a favourite of the Happy Cakes team and is a real treat for Easter.

This cake keeps well so will last the whole Easter weekend – if you can resist it! To make it you'll need...

Equipment

  • A 10” cake tin, greased and lined with baking parchment
  • Two large, clean mixing bowls
  • Kitchen scales
  • Whisk (an electric whisk will make life easy, if not then a metal balloon whisk)
  • Large metal spoon (electric mixer optional for creaming the butter and sugar)
  • Teaspoon
  • Desert spoon
  • Sharp knife or metal skewer
  • Wire rack or roasting rack (to rest the cake on)
  • Sieve

Ingredients

For the torte

  • 7 eggs, separated in to yolks and whites
  • 220g softened butter
  • 220g caster sugar
  • 270g dark chocolate (70% cocoa solids is best)
  • 140g self raising flour, sieved
  • 3.5 tablespoons cocoa powder, sieved
  • 3 tablespoons brandy or orange juice
For the glaze
  • 150g granulated sugar
  •  250g dark chocolate (at least 70% cocoa solids)
  • 7 tablespoons of water
  • Apricot jam

Method

Make the Sachertorte

  1. Pre-heat your oven to 180 C
  2. Whisk the egg whites in a clean grease free bowl to form soft peaks. You should whisk plenty of air into the egg whites but don’t make them too stiff or it will be too hard to fold them into the cake batter later on. When soft peaks have formed set the bowl aside
  3. Melt the chocolate slowly in a glass bowl over a pan of simmering water (We sometimes do this in a plastic bowl in the microwave but you have to do it in short bursts and keep stirring)
  4. While the chocolate is melting cream together the softened butter and caster sugar in another clean large bowl, until pale and fluffy
  5. Stir the egg yolks into the creamed butter and sugar
  6. Add the melted chocolate and brandy or orange juice and stir well
  7. Carefully fold in the flour and cocoa powder using a large metal spoon in a figure-of-eight motion
  8. Finally, fold in the egg whites. Make sure they are evenly mixed but try not to overwork the mixture as you'll knock all the air out of the egg whites, meaning your Sachertorte will not rise
  9. Spoon your mix into your prepared tin making sure it’s level
  10. Bake for 40-45 minutes until springy to touch and a skewer comes out clean
  11. Leave in the tin to cool completely
  12. When your torte is cool cut a thin layer off the top cake to make it level
  13. With a plate on top, flip your torte over onto a wire cooling rack ready for glazing
Glazing the Sachertorte
  1. Put all the glaze ingredients in a pan and melt on a low heat
  2. Simmer for 3 minutes, stirring and making sure it doesn’t start to burn
  3. Leave to stand for 15 minutes to cool and thicken slightly
  4. Warm a couple of tablespoons of apricot jam, sieve it and brush a thin layer over your cake
  5. Very quickly pour your glaze over your cake, smoothing with a palette knife
  6. Using a slice, transfer your cake to your serving plate
  7. Once the icing is set, melt a little more dark chocolate or some milk chocolate and pipe the word "Sacher" with a flourish over your cake
You should store your Sachertorte at room temperature.

Slice of Sachertorte

 

19th March 2015

Back to news