Here the story and the recipe of the …
THE ICONIC AND WONDERFUL SACHER CAKE
It is impossible to leave Vienna without visiting the Cafè Sacher to enjoy a slice of the Sacher cake, national pride, sweet symbol of the city and perhaps the most famous chocolate cake in the world. .
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It was created in 1832 by the then 16-year-old Franz Sacher for Prince Klemens von Metternich and has since conquered the world. To be enjoyed with a coffee, a tea or a good local wine. We have discovered the recipe of Ernst Knam, one of the best known Master Pastry Chefs and we will tell you about it.
SACHER TORTE
Ingredients
75 g. chopped dark chocolate
65 g. butter
20 g. powdered sugar
a pinch of vanilla powder to taste
3 eggs
90 g. caster sugar
65 g. flour 00
250 g. Ganache cream
150gr. Apricot jam
to taste butter and flour for the mould
Ingredients for the ganache
250ml. liquid cream
375 g. dark chocolate in pellets or pieces
Preparation
Pour the cream into a saucepan and heat it over the heat.
Bring to the boil, then add the dark chocolate.
Mix thoroughly with a wooden spoon until the chocolate has completely melted and well blended with the cream.
Collect the dark chocolate in a bowl; then let it melt in a water bath. Meanwhile, in a bowl, whip the butter with the icing sugar, salt and vanilla with a whisk. When the mixture is well blended, add the lightly beaten egg yolks a little at a time, mix and add the melted chocolate.
Separately, in a large bowl, whip the egg whites with a whisk until stiff together with the sugar and gently fold them into the mixture.
Mix carefully until a homogeneous mixture is obtained.
Pour everything into a buttered and floured mold with a diameter of about 22-24 cm and place in the preheated oven at 170°C for 35-40 minutes.
Take the cake out of the oven and let it cool; then remove it from the mold, gently turning it upside down. Cut it in half horizontally with a thin, saw-like knife, in order to obtain 2 discs.
Now prepare the ganache. Bring the cream to the boil in a saucepan and pour in the chopped chocolate or in tablets, mix with a whisk until the ganache is completely emulsified. With a spatula, spread a layer of it on the first disc and close the cake with the second disc.
Spread the jam over the entire surface of the cake; then cover the dessert with the remaining ganache. Refrigerate for 20 minutes until the glaze sets.
The original “Sacher Torte” served in the Hotel Sacher, Vienna
