best sachertorte

not every chocolate cake deserves the predicate ‘sachertorte’. i tasted a few with this title, and not every one was worth it… however, as a kid i was lucky to know the best sachertorte. maybe it was even better than the real one from the hotel sacher, or, think again, nope, better than that one. how and where, you ask? well, my mother used to do do this soft, spongy, really humid chocolate cake with apricot marmalade and a shiny chocolate glaze on top; a sachertorte par excellence (i have to disappoint you though: that’s not the cake you’re seeing here). 
instead, last week or so, my mom and i made some kind of a cooking party together. we wanted to try a new version of sachertorte. it was really exciting, and i couldn’t wait to taste the result later, and guess what: the so far best sacher cake had to give way to this newbie one, that i’m sharing with you today. i decided instantly that this sweet, moist and handsome (yes, i like to think of ‘him’ as that) cake is sacher perfection. 
i must admit we had to use a few utensils that you might not have at home (like i did). like a cake lifter (this flat thing to lift a sideways halved cake), a good mixer (desperately longing for a kitchen aid, yup) and a metal spatula (for the perfect, shiny glaze). you can improvise, but as a said: not every chocolate cake deserves the predicate sachertorte. i’m just saying.
(we made two small cakes out of one batch, so this recipe here will make one bigger one, of approximately 24cm diameter)

for the biscuit:
butter and ground hazel nuts, for the form
200 g dark chocolate
8 eggs
100 g sugar
200 g soft butter
150 g icing sugar
150 g flour
50 g ground hazel nuts
for the glaze:
200 g dark chocolate
200g sugar
150 g apricot marmalade
for the biscuit dough, grease a round spring form pan and spread with hazels. put aside. chop the chocolate chunkily and melt in a bowl over hot water. separate the eggs, and beat the egg whites until stiff, whilst adding sugar by and by. preheat the oven to 180 degrees (celsius).
combine the butter and the icing sugar in another bowl, and beat until frothy. begin to add the egg yolks, alternating with melted chocolate, to the butter cream. then carefully fold in the egg whites. continue to add the flour and the hazel nuts. fill the dough in the pan and bake in the middle of the oven for about an hour (in case you make the cake smaller, the baking time is shorter, of course). take out and let cool slightly. dissolve from the pan and let cool entirely on a baking rack. 
for the glaze chop (the other 200 g of) chocolate. melt in a saucepan with 1/8 l water and the sugar while stirring continually, then let simmer for 5 minutes. take from the heat and let cool a little. 
half the cooled biscuit cake (sideways) and lift with a cake lifter (see above). heat the marmalade with 1 to 2 tablespoons of water and strain through a sieve. brush the lower cake half with half of the apricot marmalade. place the upper part on the lower part of the cake, and brush the upper part with the remaining marmalade. after that, cover the cake with the chocolate glaze. start in the middle, and pour a part of the glaze on the cake. it is liquid enough, so it will pour down the sides on its own. smooth down with a spatula. let cool and dry. 
you should, obviously, serve this awesome sachertorte with cream (mymomsays). whipped cream. or double cream (i go crazy for crème de gruyère… i am willing to do almost anything for a good double cream, really). you are not easily fooled, so you see that there is no cream on my plate. duh! i always forget something. i’m sorry. but it was delicious anyway, cream or no cream. and less calories, too! (note to self: okay, that one was vain. just give the best sachertorte the honor it deserves and say goodbye now, scarlett, please? fanks…). 
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