Benedetta’s Sachertorte furbissima, the most famous and delicious chocolate cake with the secrets of the ancient Viennese tradition


In Vienna, not only can you taste the original apple strudel of the imperial court, but also the most famous and appreciated chocolate cake in the world: the Sachertorte, to be savored right where it was born, in one of the hotels in the center of Vienna, the Sacher temple, which jealously guards the original recipe! But how not to try to make a sacher at home?

Easy: a tasty and very soft sponge cake, compact that does not crumble, a filling with apricot jam that penetrates the sponge cake and gives it flavour, and a chocolate coating: not a cream and chocolate ganache, but a chocolate, sugar and water! Few ingredients and simple steps to obtain an amazing result and a balanced flavour: a Sachertorte identical to the original of the Hotel Sacher!

Sacher cakes

Ingredients

  • 75 g of 50% dark chocolate
  • 3 whole eggs
  • 30 g of butter
  • 100 g of sugar
  • 100 g of 00 flour
  • a spoonful of bitter cocoa
  • a sachet of vanillin (or vanilla)
  • a sachet of baking powder for desserts
  • a pinch of salt

filling

  • 150 g of apricot jam

“Sacher” glaze

  • 65 g of sugar
  • 65 g of water
  • 150 g of 50% dark chocolate

Preparation

In the planetary mixer, whisk the eggs and sugar to form a frothy mixture; separately mix the flour with the baking powder and the salt, the vanillin and the cocoa, and pour it a little at a time into the egg and sugar mousse, mixing at minimum speed so as not to disassemble the mixture; melt the chocolate and butter in a double boiler or in the microwave and pour it into the mixture, mixing all the ingredients.

Grease and flour an 18 cm diameter mold, then pour the mixture inside, level the surface and bake in a preheated oven at 180° for about 40 minutes, checking it is done with a toothpick. Let the cake cool completely, turn it upside down and cut it into two discs;
sprinkle one disc with about half of the apricot jam, cover with the second disc and spread the entire outer surface of the cake.

Transfer the cake onto a grill and prepare the glaze: put the chocolate into small pieces (or partially melted) in the glass of the immersion mixer; bring the water with the sugar to the boil in a saucepan, remove from the heat; immediately pour the sugar syrup into the chocolate and emulsify with the immersion mixer, trying to avoid the formation of air bubbles.

Pour the icing on the cake, covering both the surface and the edges; let it harden in the refrigerator for a quarter of an hour; place a chocolate disk if you like, or draw a treble clef on the surface with dark chocolate; transfer the Sachertore onto a serving plate, and serve each slice accompanied by a little sweet or sugar-free whipped cream.

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