Sacher Torte

Phew, I've finally managed to more or less beat that nasty flu. I wouldn't wish it on anyone. Awful stuff! I've gathered a bit of strength, so I'm back to writing. Thank you to everyone who wished me good health.

Today I have a tasty, very, and I mean very, chocolatey and super high-calorie Sacher torte for you.

Sacher torte, invented by Franz Sacher, a Viennese pastry chef, is one of the most famous cakes in the world, and it has been around since 1832. The original recipe is closely guarded, so its fans are left to try to create something that tastes and looks like the original. An interesting fact is that this cake is made only in Vienna, Salzburg and Bolzano. Besides that, you can (supposedly) order it and it will reach you quickly by courier.

Sacher torte

The base of the original cake is a chocolate sponge, cut in half and layered with apricot jam. At the end, the cake is covered with chocolate glaze. That's basically what makes this cake so special. There is no cream in it and no other strange fillings. Supposedly this cake tastes best with a dollop of whipped (unsweetened) cream and a cup of Viennese coffee.

While reading various recipes, I read that it can be stored for up to 10 days, which gives very busy people lots of options. Besides, since there is no cream in it, it's quite easy to store and transport.

The Sacher torte I want to show you today is, just like the original version, layered with apricot jam. In addition, under the layer of chocolate it has a very thin layer of marzipan. Unfortunately, I have never tasted a real Viennese Sacher torte, but I really liked this version. It is, however, a cake for those who like chocolate, and I mean really like it. It's intensely chocolatey, so sometimes a small piece is enough to feel full. This cake can be cut into 12 "traditional" slices, but also 18 or even 20 smaller ones, depending on how "greedy" your guests are. As I mentioned before, I suggest serving it with unsweetened whipped cream.

Basically, it can hardly go wrong. You don't have to stand over it, whip cream or make a buttercream. Well, although I did have a little "adventure" with the chocolate on top (and here I thank Mom and the Mniamniowicze, who tried to help me rescue the chocolate - unfortunately, it couldn't be saved). But that was because of a mistake in the recipe, which I have of course corrected. I liked the sponge so much that I'll happily use it for another cake.

The recipe comes from "Kuchnia Polska" (Polish Cuisine) published by Reader's Digest. I made some small changes, though.

I'm sending this cake to the Chocolate Weekend event

Sacher torte

Ingredients:

For the sponge:

• 300 g flour
• 300 g butter
• 300 g powdered sugar (divided into 200 g and 100 g portions)
• 100 g good-quality dark chocolate
• 8 eggs, whites separated from yolks
• 50 g ground blanched almonds
• 2 tbsp dark cocoa
• butter and breadcrumbs or flour for the springform pan

For the filling:

• 250 g apricot jam
• about 150-200 g ready-made marzipan, almond paste

or for the almond paste:

• 100 g ground blanched almonds
• 1 egg white
• 100 g powdered sugar

Glaze:

• 200 g good-quality dark chocolate

• Cocktail cherries for decoration

Sacher torte

Preheat the oven to 180°C (350°F) and prepare a 26 cm springform pan. Grease it with butter and dust it with breadcrumbs or flour.

Melt 100 g of chocolate over steam. Beat the butter until fluffy and, without stopping the mixing, add 200 g of powdered sugar, the egg yolks and the melted chocolate. Add the flour, cocoa and 50 g of almonds and mix. Beat the egg whites with 100 g of powdered sugar, combine with the batter and gently mix. Pour the batter into the prepared springform pan and bake for 1 hour.

When the cake has cooled, cut off the thin, uneven, browned top layer, then cut the cake into 2 equal layers. Heat the jam with 1.5-2 tbsp of water and spread 2/3 of it on one of the layers. Place the second layer on top and spread it with the rest of the jam.

Roll the ready-made marzipan out thinly into a circle the size of the cake and place it on top. To make the almond paste, work the almonds with the powdered sugar and egg white into a smooth paste and proceed as above.

Melt the chocolate in a double boiler (bring water to a boil in a pot, set a bowl on top so that it doesn't touch the water, and melt the chocolate in the bowl, stirring). Careful not to let any water get into the chocolate! Pour the chocolate over the cake, covering it completely, and spread it smooth. Set aside to cool and decorate.

I decorated my cake with little "buds" of cream made from butter, powdered sugar and melted chocolate. I put cherries on top of them.

Enjoy!