Sacher Torte

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By Darren Purchese

One of the world’s most famous cakes and its popularity may lie in its simplicity. Certainly, there are no multi layers, complicated components, or even difficult recipes. The Sacher Torte remains a classic and we love reinventing and celebrating the classics here at Studio Kitchen. The story of how the Sacher Torte came to be is always contested but one thing is for sure, it’s a classic and delicious and a great way to use up your home Apricot Jam.

Time

2

hour

30

minutes

Degree of Difficulty

Medium

Save

0

Portions

12
servings

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Ingredients

Servings

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COMPONENTS

 Sacher Sponge
 Apricot Jam
 Chocolate Glaze

SACHER SPONGE

140g dark chocolate, min 55% cocoa solids
1 vanilla pod
150g unsalted butter
100g icing sugar
6 eggs, separated
110g caster sugar
150g plain flour

APRICOT JAM

250g apricots, fresh, ripe and pitted
240g jam setting sugar
1 vanilla pod
½ lemon juice

CHOCOLATE GLAZE

200g caster sugar
120 ml water
150g dark chocolate (min 55% cocoa solids)
1

For the Sacher sponge… Preheat the oven to 170°C and line the base of a 22 cm springform cake tin with baking paper, grease the sides, and dust with a little flour. Melt the chocolate in the microwave or over a bain-marie, reserve in a warmish spot until needed. Add the butter, icing sugar and vanilla seeds into the bowl of an electric stand mixer and attach the whisk. Beat the mixture until it is pale and smooth. Whisk the egg yolks into the butter mixture one by one.

Gradually add melted chocolate and mix well to incorporate fully. Beat the egg whites with the castor sugar until stiff. Carefully fold 1/3 of the egg white into the chocolate mix.

Sift the flour and then carefully fold into the chocolate mixture and then add then fold in the remaining beaten egg whites. Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.) Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.

 

2

For the apricot jam… Chop the apricots into small pieces and place into a heavy bottomed saucepan along with the sugar and vanilla seeds. I prefer a cast iron pot as it really keeps the heat, doesn’t stick as much and cooks quicker. Place over a medium heat and stir frequently with a heat resistant spatula. Bring to a boil and cook and stir, be careful as the jam is very hot and it may start to spit at you. Cook to 104°C using a thermometer to check and ensuring you continue to stir to make sure the jam does not stick to the bottom of the pan. Remove the pan from the heat and squeeze in the lemon juice through a sieve. Leave to cool, this will make more jam than you need and any excess can be placed into a sterilized jar.

 

3

For the glaze… put the caster sugar into a saucepan with the water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid. HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY Let a little of the glaze run over a wooden cooking spoon. It should now be covered by a layer of glaze approximately 4 mm thick. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy.

 

4

To assemble and finish… Cut the cake in half horizontally. Warm around 150 g of the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well. Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. Serve garnished with whipped cream.

 

 

1
0 hours 0 minutes

For the Sacher sponge… Preheat the oven to 170°C and line the base of a 22 cm springform cake tin with baking paper, grease the sides, and dust with a little flour. Melt the chocolate in the microwave or over a bain-marie, reserve in a warmish spot until needed. Add the butter, icing sugar and vanilla seeds into the bowl of an electric stand mixer and attach the whisk. Beat the mixture until it is pale and smooth. Whisk the egg yolks into the butter mixture one by one.

Gradually add melted chocolate and mix well to incorporate fully. Beat the egg whites with the castor sugar until stiff. Carefully fold 1/3 of the egg white into the chocolate mix.

Sift the flour and then carefully fold into the chocolate mixture and then add then fold in the remaining beaten egg whites. Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 15 minutes, leaving the oven door a finger's width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.) Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.

2
0 hours 0 minutes

For the apricot jam… Chop the apricots into small pieces and place into a heavy bottomed saucepan along with the sugar and vanilla seeds. I prefer a cast iron pot as it really keeps the heat, doesn’t stick as much and cooks quicker. Place over a medium heat and stir frequently with a heat resistant spatula. Bring to a boil and cook and stir, be careful as the jam is very hot and it may start to spit at you. Cook to 104°C using a thermometer to check and ensuring you continue to stir to make sure the jam does not stick to the bottom of the pan. Remove the pan from the heat and squeeze in the lemon juice through a sieve. Leave to cool, this will make more jam than you need and any excess can be placed into a sterilized jar.

3
0 hours 0 minutes

For the glaze… put the caster sugar into a saucepan with the water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid. HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY Let a little of the glaze run over a wooden cooking spoon. It should now be covered by a layer of glaze approximately 4 mm thick. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy.

4
0 hours 0 minutes

To assemble and finish… Cut the cake in half horizontally. Warm around 150 g of the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well. Pour all the lukewarm glaze liquid at once over the top of the cake and quickly spread using a palette knife. Leave the glaze to set for a few hours. Serve garnished with whipped cream.

 

Recipe Tags apricot, chocolate