Sachertorte: The Irresistible Chocolate Cake Recipe That Everyone Loves…
Sachertorte is a world-famous Viennese chocolate cake. It was invented by confectioner Franz Sacher during the Restoration period in the Austrian capital itself.
The cake is precisely a super-chocolate cake that features two layers of chocolate sponge cake filled with apricot jam and topped with a dark chocolate ganache.
Ingredients :
- 6 eggs
- 240g (1 1/4 cups) granulated sugar, divided: 160g (3/4 cup) 80g (1/2 cup)
- 40g (1/3 cup) all-purpose flour (plain flour)
- 80g (3/4 cup) unsweetened cocoa powder, divided:
30g (1/4 cup) - 50g (1/2 cup)
- 16g (4 teaspoons) baking powder
- 180ml (3/4 cup) soy milk
- 50g (1.75 oz) dark chocolate
- Apricot jam, as needed
How to prepare Sachertorte:
- Prepare the cocoa sponge cakes by whipping eggs and sugar and then adding sifted flour, cocoa and baking powder.
- Bake at 160 °C (320°F) for about 30 minutes (static oven). You can decide to make two (dividing the ingredients equally: for each disc of sponge cake you will therefore have to use 3 eggs, 80 g sugar, 20 g flour, 15 g cocoa and 8 g yeast) or just one with double the doses, in which case you will have to let it cool well and then cut it into two halves as equal as possible, making two instead you will have two discs (to be filled) certainly identical.
- While the cake is baking, prepare the chocolate glaze: heat the soy milk (180 ml), add the cocoa (50 gr), dark chocolate (50 gr) and sugar (80 gr). Heat everything over medium heat until smooth and let it cool.
- When the sponge cakes are ready let them cool covered with clean tea towels, then stuff them with jam, cover with more jam and top with the chocolate glaze.
- Let it rest for about half a day, then cut it open and enjoy your lighter sacher torte with whomever you like!
Bon Appétit!
