Sacher Torte

Name: Sacher Torte - Carla C.
Ingredients: For the base: 125g quality (soft) butter; 1 cup raw sugar; a pinch of salt; 4 eggs; 1 cup flour; a pinch of baking powder; 100g dark chocolate; 40g cocoa powder; 30ml rum. For the filling: a few tablespoons apricot jam. For the glaze: 300g dark chocolate.

Dessert - Sacher Torte by Carla C. - Recipia

I have made this Sacher cake a few times at home, especially when I need a serious chocolate dessert. It helps that it doesn't require complicated techniques or exotic ingredients, but it's important to have good chocolate and butter on hand. I use a round 22 cm pan, which is perfect for the quantities below. Quick Info Total time: about 2 hours (includes cooling the cake) Preparation time: 20-30 minutes Baking time: 60 minutes Servings: 10-12 Difficulty: medium Recipe type: chocolate cake, suitable for special occasions Ingredients For the cake: - 125 g butter (soft, quality) - 1 cup raw sugar - 1 pinch salt - 4 eggs - 1 cup flour - 1 pinch baking powder - 100 g dark chocolate - 40 g dark cocoa - 30 ml rum For the filling: - a few tablespoons of apricot jam For the glaze: - 300 g dark chocolate - optional: a small cube of butter, if needed Preparation method 1. I start with the chocolate for the cake: I place it in a double boiler (not directly over heat) and let it melt. Once completely melted, I pour in the rum and mix. 2. In a separate bowl, I cream the soft butter with the sugar and salt. I do this until the butter is fluffy and the sugar is no longer gritty. 3. I add the eggs, one at a time. After each egg, I mix until fully incorporated. If the eggs are smaller, it's okay to take them out of the fridge in advance. 4. I add the flour and baking powder and mix them into the batter. I don't overdo this step. 5. I add the melted chocolate and cocoa. I mix again, for the last time, until I have a smooth batter. 6. I prepare the round pan (22 cm), lined with baking paper. Practical tip: I lightly dampen the paper on the back so it sticks well to the pan and doesn't crinkle. 7. I pour in the batter and give the pan a few short taps on the counter to level it out. 8. I place it in the preheated oven at medium heat. I aim for it to be set between 170-180°C if I have an electric oven. Baking takes about 60 minutes. I test with a toothpick: if it comes out clean, the cake is ready. 9. I let the cake cool in the pan for 10 minutes, then I take it out and transfer it to a rack to cool completely. I don't cut it while it's warm to avoid crumbling. 10. In the meantime, I melt 300 g of dark chocolate in a double boiler for the glaze. If it seems too thick, a small cube of butter can be added at the end. 11. I level the cooled cake a bit: I cut off the thin top (if it has puffed up while baking) and then slice it into two or three layers, depending on how much it has risen. I prefer to divide it into three. 12. On the first layer, I spread 2-3 tablespoons of apricot jam. I like to use jam that isn't too thick so that it spreads easily. 13. I place the second layer, add more apricot jam, and then the last layer of cake. 14. I lightly sprinkle to level it out, then pour the melted chocolate glaze over it. I let it drip over the edges and cover everything, without insisting too much on the corners – it doesn't have to be perfect. 15. If I want smoother edges, I first apply a very thin layer of chocolate, let the cake cool a bit, then pour the rest of the glaze. 16. I refrigerate the cake until serving, without covering it tightly so that the glaze doesn't get moist. Why I make this recipe often It's handy for occasions when I need a chocolate cake that holds up well in the fridge and that I can slice without crumbling. I love that it doesn't require rare ingredients, and the taste of chocolate and apricot jam is just right for a more serious dessert. Tips and variations Tips - Use the best butter and chocolate; it shows in the taste. - If the apricot jam is too thick, warm the jar briefly in a bowl of hot water to make it more fluid. - The slices of cake cut better if you use a large knife with a thin blade, cleaned after each cut. Substitutions - Instead of rum, you can use cognac or skip it if you don't want alcohol, but the flavor won't be the same. - If you don't have raw sugar, white sugar works just as well, but the cake will be slightly more neutral in taste. - Apricot jam is classic, but technically peach jam works too if you don't have anything else. Variations - The cake can be cut into two layers if it doesn't rise enough or if you want a shorter cake. - Sometimes, for the glaze, I add a teaspoon of neutral oil if I want it to be shinier. Serving ideas - It slices well after a few hours in the fridge. - It goes well with plain coffee or unsweetened whipped cream. - Keep the slices at room temperature for 10-15 minutes before serving to enhance the chocolate flavor. Frequently asked questions 1. What kind of chocolate should I use? The ideal is dark chocolate with 50-70% cocoa, without added milk or creams. 2. Can I prepare the cake a day in advance? Yes, the cake can be made a day in advance, it keeps well wrapped at room temperature. 3. Can the Sacher cake be frozen? The plain cake can be frozen, but I do not recommend freezing the assembled cake with jam and glaze; the texture of the glaze changes when thawed. 4. What should I do if the cake doesn't rise enough? You can just cut it into two layers or leave it with a single layer of jam in the middle. The taste remains very good. 5. Can I use another type of jam? Yes, but for a classic Sacher, apricot jam is the traditional choice. Other jams give a different note and can change the balance of flavors. Nutritional values Estimate for one slice out of 12 (approximate value): Calories: 380 kcal Protein: 5 g Fat: 21 g Carbohydrates: 41 g The exact value depends on the chocolate and jam used. The cake is rich in sugar, fat, and has quite a few calories, as expected from a dessert with chocolate and butter. Storage and reheating The Sacher cake keeps best in the fridge, in a container with a lid, but not airtight. The glaze holds up well for 2-3 days, and the cake doesn't dry out quickly due to the jam. It is not reheated; it is served at room temperature for maximum flavor. If there are leftovers, each slice can be lightly covered with plastic wrap and kept in the fridge.

Sacher Torte

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