National Sachertorte Day
Today is National Sachertorte Day and I'm celebrating by posting the recipe I used to make it last year. Sachertorte is a Viennese chocolate cake that is very rich and dense and has an apricot filling. It is covered in a chocolate sauce and then served with whipped cream. This famous torte was created by Franz Sacher, a baker in Vienna, Austria, in 1832. If you travel to Vienna you can find it at the Hotel Sacher, but I just made it at home. My mom has actually been to Vienna and got to try it. There's an original recipe but I found a somewhat easy one to use and the cake turned out delicious.
Sachertorte (Austrian Torte)
Recipe from Allrecipes.com
Servings-12
Ingredients:
5 (1 oz squares semisweet chocolate
3/4 c. white sugar
3/4 c. butter, softened
5 eggs
3/4 c. all purpose flour
1 T. butter, softened
4 (1 oz. semisweet chocolate
6 T. strong brewed coffee
1 1/2 c. confectioners' sugar
1 T. vanilla extract
1/2 apricot preserves
whipped cream (optional)
Directions:
Preheat oven to 325F. Have all ingredients at room temperature. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 in. springform pan. Bake at 325 F for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing. To make Sachertorte icing, melt 1 T. butter and 4 oz chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners' sugar and 1 t. vanilla. Spread the warm icing on the top and sides of torte. Slice into pieces and serve with whipped cream. Enjoy!
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Sachertorte (Austrian Torte)
Recipe from Allrecipes.com
Yield- 1 9 inch springform pan
5 (1 oz squares semisweet chocolate
3/4 c. white sugar
3/4 c. butter, softened
5 eggs
3/4 c. all purpose flour
1 T. butter, softened
4 (1 oz. semisweet chocolate
6 T. strong brewed coffee
1 1/2 c. confectioners' sugar
1 T. vanilla extract
1/2 apricot preserves
whipped cream (optional)
Preheat oven to 325F. Have all ingredients at room temperature. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 in. springform pan. Bake at 325 F for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing. To make Sachertorte icing, melt 1 T. butter and 4 oz chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners' sugar and 1 t. vanilla. Spread the warm icing on the top and sides of torte. Slice into pieces and serve with whipped cream. Enjoy!
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