Sachertorte (Daring Bakers Challenge)
A traditional Austrian dessert, this lightly sweetened chocolate cake filled with apricot jam and covered in chocolate glaze is both elegant and easier to make than you would think!
The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte. I don’t know about you, but I had never actually heard of a Sachertorte until this Daring Baker’s challenge. A chocolate cake that is covered in apricot jam and then chocolate glaze? That sounded good to me! I really enjoyed being able to learn about the history of this dessert and then having the chance to make it myself.
Let’s break down this cake a bit for everyone. Chocolate cake. Yum. I used raspberry jam because that is what I had and everyone preferred over apricot. Chocolate and raspberry? Seems pretty good so far! Now add in the chocolate glaze covering the entire cake, and suddenly you have a dessert that is on the next level. Chocolate, raspberry, and more chocolate means a good time in your tummy! Even though I am not usually a fan of desserts with fruit in them (of any kind, pieces, jam, etc.) I actually enjoyed this cake quite a bit; jams in desserts must be growing on me.
Oh! I almost forgot about the fresh whipped cream that you serve along with the cake. Now it is chocolate, raspberry, chocolate AND whipped cream. What more could you need? When I brought this dessert to share with friends, everyone loved it, though they also had never heard of it before. This cake is simple because you can easily slice a small piece and feel like you are getting enough, or you can have a bigger piece and not feel overburdened! The jam that covers the cake layers helps to keep the cake from being dry, even days after being made.
Now, the recipe for this looks pretty long. But it is much easier than you would think! Once all of your ingredients are at room temperature, you just need to bake a cake layer. Let that cool, cut it in half, and prepare the jam. Spread the jam over the entire cake, and let it sit until it has set. Make and pour the chocolate glaze over it, and voilà! You are done, and you have a delicious cake to show for your work. Writing Sacher over the top gives the cake the authentic little edge to make it truly resemble the traditional Austrian heritage it has.
I hope that you will make this cake, and let me know what you think!
Question: What is your favorite historical dessert? Do you know the history behind your favorite dessert?
Sachertorte
Servings: 12-16
Cake Ingredients
¾ cup (4½ oz) good quality bittersweet chocolate, chopped
9 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
½ cup granulated sugar
1 cup all-purpose flour
Pinch fine grain salt
Posted on 10/27/14 by Kiley
Try some of our other yummy treats!
Directions:
1. Preheat oven to 375˚F with a rack in the center of the oven. Butter and flour the sides of a 9-inch spring form pan, then line the bottom with a circle of parchment paper.
2. Place the bittersweet chocolate in a heat-proof bowl and heat over a small saucepan of barely simmering water (make sure that the bowl is not touching the simmering water) or in the microwave until just melted. Set aside to cool completely, stirring often.
3. Place the butter in a large mixing bowl and beat with the paddle attachment of a stand mixer or electric mixer on medium speed until very light and creamy. Add the confectioners’ sugar on low speed, then increase to medium speed and beat again until light and creamy.
4. Beat in the egg yolks, one at a time, scraping down the sides of the bowl.
5. Add the cooled chocolate and vanilla and beat until well-mixed and very light and creamy, scraping down the sides of the bowl.
6. In a scrupulously clean bowl using the whisk attachment, beat the egg whites with about one tablespoon of the granulated sugar on high speed until foamy. Gradually add in the rest of the granulated sugar and continue beating the whites until they form soft, shiny peaks - they should hold their shape but flop over on themselves.
7. Vigorously stir about 1/3 of the whipped egg whites into the chocolate mixture to lighten it, then gently fold the remaining egg whites into the chocolate mixture with a spatula until just a few wisps of egg white remain. Do this carefully so as not to deflate the egg whites.
8. Stir together the flour and salt and sift half of it over the chocolate mixture. Fold in with a spatula until almost incorporated. Sift over the remaining flour and fold to combine completely.
9. Spread the batter evenly in the prepared spring form pan.
10. Bake in the preheated oven for 35-45 minutes or until a toothpick inserted in the middle comes out clean. The cake will crack and dome in the middle as it bakes but will flatten out as it cools.
11. Cool in the pan for 10 minutes, then run a knife around the edge to loosen it from the pan and remove the sides. Carefully invert the cake onto a rack and remove the bottom of the pan and parchment paper, then turn the cake right-side up onto a rack and allow to cool completely.
12. Assembly: Turn the cake upside-down so that the perfectly flat bottom of the cake is now the top. Cut the cake horizontally into 2 even layers.
13. Place 1 cake layer on the 8½-inch (22 cm) cardboard cake round and spread it generously with about half of the apricot glaze. Allow it to soak in.
14. Place the second cake layer on top and spread the top and sides with the remaining apricot glaze. Work quickly before the glaze has a chance to set and use a metal offset spatula to smooth the top. Place the cake on a rack set over a plate or baking sheet lined with waxed paper and allow the apricot glaze to set.
15. Make the chocolate glaze (it must be used immediately, while still hot) and pour it over the top of the cake, first around the edge and then in the middle. Spread the excess glaze over any bare spots using a metal offset spatula. Before the glaze has a chance to set, move the cake to a serving platter.
16. With the writing chocolate, pipe the word “Sacher” in the middle of the cake and add any decorative flourishes you wish. Chill the cake until the glaze is completely set, at least 1 hour.
17. To serve: Let the cake come to room temperature for about 1 hour before serving. Whip the cream to soft peaks (this is best done in a cold bowl with cold beaters). If desired, sweeten it with icing sugar to taste.
18. Cut the Sachertorte into wedges with a large sharp knife dipped in hot water and wipe off the blade between cuts. Serve each wedge of cake with a large dollop of whipped cream.
Apricot Glaze
Ingredients
1¼ cup apricot jam or preserves
2 tablespoons rum (or other liquor) or water
Directions:
1. Boil the jam and rum/water in a small saucepan over medium heat.
2. Cook, stirring often, until the mixture thickens and drips slowly from the spoon, about 2-3 minutes.
3. Strain through a wire mesh sieve, pressing firmly on the solids. You should have about 1 cup of glaze. Use warm.
Chocolate Glaze
Ingredients
1 cup granulated sugar
½ cup water
4 oz good quality bittersweet chocolate, chopped
Directions:
1. Place the sugar and water in a small, heavy-bottomed saucepan over medium-high heat and bring to a boil, stirring occasionally.
2. Attach a candy thermometer and cook, stirring, until the mixture reaches 234˚F/112°C, about 5 minutes. If you don’t have a candy thermometer, use the method explained in this video.
3. Remove the saucepan from the heat and whisk in the chocolate. It might thicken up quite a bit. If it does, return it to low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. The glaze should be smooth and shiny.
4. Off the heat, stir the glaze for 30-60 seconds to cool it slightly, then immediately use it to glaze the cake.
5. Any excess glaze can be stored in a container in the fridge and added to a mug of hot milk to make hot chocolate.
Writing Chocolate
Ingredients
¼ cup chopped good quality chocolate
½ - 1 teaspoons vegetable oil
Directions:
1. Heat the chocolate until just melted, then stir in enough vegetable oil to get a pipeable consistency. If necessary, let the chocolate mixture cool slightly to thicken so that it is not too runny.
2. Place the chocolate in a disposable piping bag or small Ziplock bag and snip off the tip to make a small hole. I recommend a practice run on waxed paper before writing on the cake.