How to make the perfect Sacher-Torte?

Detective Pux here, and today we're going to be cracking the case of the perfect Sacher-Torte!

For those unfamiliar, Sacher-Torte is a famous Austrian chocolate cake made with a rich chocolate sponge and filled with apricot jam, coated in a dark chocolate glaze, and topped with a thin layer of dark chocolate ganache. It's a decadent treat that's been tantalizing taste buds for over 150 years!

So, how do we make the perfect Sacher-Torte? Let's start with the ingredients:

  • 200g of semisweet chocolate
  • 200g of butter
  • 200g of sugar
  • 6 eggs, separated
  • 140g of all-purpose flour
  • 1 tsp of baking powder
  • 200g of apricot jam
  • 200g of dark chocolate for the glaze and ganache
  • 50ml of heavy cream

Start by melting the chocolate and butter together in a double boiler or in a heatproof bowl set over a pot of simmering water. In a separate bowl, beat the egg yolks and sugar together until light and fluffy. Add the melted chocolate and butter to the egg mixture and mix well. In another bowl, mix the flour and baking powder together. Gradually add the flour mixture to the chocolate mixture and stir until just combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Pour the batter into a greased and floured 9-inch springform pan. Bake at 350°F for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Once the cake is baked and cooled, cut it in half horizontally and spread the apricot jam over the bottom half. Replace the top half and let the cake rest in the fridge for about an hour.

While the cake is resting, make the chocolate glaze and ganache. Melt 200g of dark chocolate in a double boiler or heatproof bowl set over a pot of simmering water. Add 50ml of heavy cream and stir until smooth. Let the mixture cool until it thickens slightly. Pour the glaze over the cake and let it set in the fridge.

For the ganache, melt the remaining dark chocolate in a double boiler or heatproof bowl set over a pot of simmering water. Let it cool slightly and then spread a thin layer over the glazed cake. Let the ganache set in the fridge.

And there you have it, folks! The perfect Sacher-Torte! But what's the history behind this delicious cake?

Sacher-Torte was created in 1832 by the 16-year-old apprentice chef Franz Sacher for Prince Metternich in Vienna, Austria. The cake quickly became a hit and soon became a staple of Viennese cuisine. Today, Sacher-Torte is still a popular dessert, and the original recipe is still being used by the Sacher hotel in Vienna.

So there you have it, the history and recipe for the perfect Sacher-Torte. I hope you'll give it a try and taste a piece of Austrian culinary history for yourself!

Bis bald! (See you soon!)