JUMP TO RECIPE -
I just can’t believe that nobody has yet leaked or sold the recipe to the press… That’s amazing discipline. I bet a few celebrities and politicians would like to know how to enforce such a complete embargo on information!
Because, as I’m sure you know, the genuine recipe for the Sacher Torte is totally a secret squirrel. There are of course imitations floating about – and mine is one – but they all protest to be just that: imitations. Oh well – a chocolate cake with a lick of jam, what’s the big fuss?
I am not especially well placed to answer, as I’m not known for my love of chocolate. But I do know a good thing when I bite into one. So shall we say, the Sacher is quite special.
I secretly think that the queuing is a big factor adding to the taste. I mean – after half an hour (at least!) in the pouring rain or blasting sun you are bound to appreciate the civilised surroundings, old fashioned opulence of an old world hotel – and a moist slice with shiny glaze, daintily decorated with a Sacher milk button and with a dollop of Schlagsahne on the side.
This particular recipe should be trusted because it’s Austrian – from Austrian official travel site.
- 170g dark chocolate
- 130g softened butter
- 106g icing sugar
- ½ tsp vanilla extract
- 6 large eggs, separated
- 106g caster sugar
- a pinch of salt
- 130 g flour
- 150 – 200 g apricot jam, for the filling
- For the glaze:
- 170g dark chocolate coating or cooking chocolate
- 215g sugar
- 130-150ml water
Melt the chocolate in a bain-marie or a bowl placed over a pan with hot water.
Preheat the oven to 180°C/350F/gas 4. Butter and flour a 23cm cake tin, shake off excess of flour and place a disc of parchment at the bottom of the tin.Beat the butter with the icing sugar and vanilla until light and fluffy. Add the egg yolks, one by one, beating well in between. Whip up the egg whites with a pinch of salt until soft peaks form and start to gradually add the caster sugar. Beat until stiff peaks form.
Stir the melted chocolate into the egg yolk mix and fold in the egg whites alternately with the flour.
Pour into the tin, flatten the middle (it will rise into a dome) and bake for about 50 minutes. Check that the skewer inserted in the middle comes out clean.
Take the tin out of the oven and immediately turn out onto a wire rack lined with parchment, leave the tin on. After 25 minutes turn it right side up and cool completely in the tin.
Heat up the apricot jam to soften it. Cut the cake with a very sharp knife horizontally, spread the jam over the base and top with the other half. Spread the rest of the jam on top and over the sides, leave to soak in. For the glaze, break the chocolate into small pieces. Heat up the water with the sugar, leave to cool down until just warm. Add the chocolate and stir to melt.
Pour the glaze quickly over the cake and immediately spread it out and smooth it over the surface, with a palette knife. Leave the cake to dry at room temperature.
Serve with whipped cream. Don’t store the Sacher torte in the fridge, as it will sweat.