For nearly two centuries, chocolate lovers worldwide have savored the legendary Austrian Sachertorte cake. Its fascinating story began in 1832 when a 16-year-old apprentice chef named Franz Sacher was challenged to impress the special guests of the Austrian State Chancellor with a dessert.
Key Austrian Sachertorte Cake Ingredients & Why
Butter
Butter enriches and flavors the cake.
Sugar sweetens and tenderizes the crumb.
Eggs
Eggs give structure and moisture.
Chocolate
Chocolate, the primary flavor, melts into the batter.
Flour
Flour offers structural support.
Apricot jam
Apricot jam between layers adds moisture and flavor.
How Do You Make The Best Austrian Sachertorte Cake?
- Begin by preheating the oven to 350°F (175°C). Next, grease a 9-inch springform pan and place parchment paper at the bottom for easy removal.
- Melt chocolate in a double boiler, stirring until smooth (3-5 minutes). Then, cool for 5-10 minutes.
- With an electric mixer, blend butter and 1/4 cup plus 2 teaspoons of confectioners’ sugar until creamy. Add melted chocolate and beat in the egg yolks one at a time for a smooth mixture.
- Whip egg whites in a glass bowl until foamy. Gradually add 1/2 cup + 2 tbsp white sugar, beating until you achieve stiff, glossy peaks.
- Fold in egg whites and cake flour into the chocolate mixture, then pour the batter into the prepared pan for a smooth top.
- Bake for 45 minutes or until the edges pull away from the pan, and a toothpick in the center comes out dry.
- Cool on a wire rack for 15 minutes, then use a knife to gently release the cake from the pan’s sides. Allow it to cool fully on the pan base for an extra 15-20 minutes.
- As the cake cools, make the filling: Boil 1/4 cup water and sugar until clear (2-3 mins), then add 2 tablespoons of rum.
- Blend apricot preserves with 1 tbsp water, then simmer for 2 minutes. Stir in 1 tbsp rum.
- After cooling, take out the pan base and parchment paper. Slice the cake into two layers. Place one layer on a wire rack, brush with 1/3 syrup, and spread 1/3 apricot purée. Add the second layer, brush with remaining syrup, and generously spread the purée. Chill on the wire rack until the icing is ready.
- To make the icing, melt chocolate in a double boiler over simmering water. Stir often to prevent scorching; this should take about 3 to 5 minutes. After it’s fully melted, remove from heat and let it cool briefly.
- Melt chocolate, simmer cream, mix, and cool for 5-10 minutes.
- Remove the cake from the fridge, position a wire rack over wax paper, and pour icing over the cake to cover it completely. Let any excess icing drip onto the rack, and wait until the icing reaches room temperature.
- Transfer and serve the cake on a platter at room temperature.
Pro Tips For Making Austrian Sachertorte Cake Recipe
- Follow a trusted recipe: Sachertorte, a beloved Austrian classic, can be easily made by following a trusted online recipe diligently.
- Opt for top-notch ingredients: Elevate your Sachertorte by using high-quality chocolate, butter, eggs, and apricot jam for exceptional results.
- Exercise patience: Crafting Sachertorte takes time and effort; follow the recipe diligently, and your dedication will be rewarded with a delectable cake.
- Choose a springform pan: Ensure cake preservation by using a greased and floured springform pan, facilitating easy removal without damage.
- Allow complete cooling: Achieve a flawless glaze by letting the cake cool entirely before applying, resulting in a glossy finish.
- Employ a sharp knife: Precision is key; use a sharp knife for clean, uniform cake slices.
- Accompany with whipped cream: Tradition dictates serving Sachertorte with a dollop of whipped cream, offering a delightful contrast to the indulgent chocolate cake.
How to Store Austrian Sachertorte Cake
- Keep the cake in its wooden box and cellophane wrap.
- Store it between 16-18°C, away from direct sunlight.
- Avoid refrigeration to prevent mold due to higher humidity.
- For short-term storage (1-2 days), use an airtight container at room temperature.
- Sachertorte cake stays fresh for 14-18 days, varying with cake size.
Can You Freeze Austrian Sachertorte Cake?
- Freeze your Austrian Sachertorte cake to prolong freshness. Just wrap it in plastic and freeze. It’ll stay good for months, with a minor glaze sheen loss.
- Extend the life of your Austrian Sachertorte cake by freezing it. Simply wrap it in plastic and place it in the freezer. It will stay fresh for months, with only a slight loss of glaze sheen. You can also freeze individual cake layers after cooling for one hour, wrapping them in plastic for up to three months.
- Keep your Austrian Sachertorte cake fresh by freezing. Wrap it in plastic, freeze, and enjoy its deliciousness for months with minimal glaze sheen loss. You can also freeze individual cake layers by cooling for an hour, wrapping in plastic, and storing for up to three months.
Frequently Asked Questions About Austrian Sachertorte Cake
How do I store the cakes correctly?
To store your Original Sacher-Torte properly, keep it in its wooden box and cellophane paper at 16-18°C.
Are the cakes fresh?
The Original Sacher-Torte is still handmade in 34 steps following Franz Sacher’s original recipe, exclusively available from our Vienna manufactory.
Can Demel’s Sachertorte be delivered on Saturdays?
Unfortunately, we cannot deliver Demel’s Sachertorte on holidays, Saturdays, or Sundays. You can select your preferred delivery date when placing your order.
What is a Sachertorte?
A Sachertorte is a dense chocolate cake with layers of apricot jam and a chocolate glaze.
Austrian Sachertorte Cake
For nearly two centuries, chocolate lovers worldwide have savored the legendary Austrian Sachertorte cake. Its fascinating story began in 1832 when a 16-year-old apprentice chef named Franz Sacher was challenged to impress the special guests of the Austrian State Chancellor with a dessert.
Ingredients
- 4 ounces semisweet chocolate, chopped
- ½ cup unsalted butter, softened
- ¼ cup confectioners' sugar
- 2 teaspoons confectioners' sugar
- 6 large eggs, separated, divided
- ½ cup white sugar
- 2 tablespoons white sugar
- 1 cup cake flour
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, lightly grease a 9-inch springform pan and place a parchment paper circle at the bottom. Make sure to grease the paper for easy removal.
- To prepare the cake, start by melting chocolate in a double boiler. Stir consistently to prevent scorching, and continue until the chocolate is completely melted, which should take approximately 3 to 5 minutes. Afterward, remove it from the heat and allow it to cool for 5 to 10 minutes.
- Using an electric mixer, blend butter and 1/4 cup plus 2 teaspoons of confectioners' sugar in a large bowl until it reaches a creamy consistency. Afterward, incorporate the melted chocolate, and then gradually beat in the egg yolks, one at a time.
- In a glass bowl, whip egg whites until they're foamy. Gradually add 1/2 cup plus 2 tablespoons of white sugar while continuing to beat until you achieve stiff, glossy peaks.
- Fold egg whites into the chocolate mixture, followed by the cake flour. Pour the resulting batter into the prepared pan and ensure a smooth top.
- Bake in the preheated oven for approximately 45 minutes or until the edges start to separate from the pan and a toothpick inserted into the center emerges dry.
- After cooling on a wire rack for 15 minutes, gently run a knife along the edge to remove the pan sides. Allow the cake to cool completely on the pan base for an additional 15-20 minutes.
- As the cake cools, let's whip up the filling: In a small saucepan, bring 1/4 cup of water and sugar to a boil. Stir until the sugar dissolves, and the syrup becomes clear, which should take about 2-3 minutes. Afterward, remove it from the heat and blend in 2 tablespoons of rum.
- Smoothly blend apricot preserves with 1 tbsp water in a blender. Transfer the mixture to a saucepan and bring it to a simmer over medium heat. Cook for about 2 minutes until it thickens, then stir in the remaining 1 tbsp of rum.
- After cooling, remove the pan base and parchment paper from the cake. Slice it horizontally into two layers. Begin by placing one layer on a wire rack. Brush it with 1/3 of the syrup and spread 1/3 of the apricot purée. Then, add the second cake layer. Brush the top and sides with the remaining syrup and generously spread the rest of the purée. Let the cake chill on the wire rack until the icing is prepared.
- To prepare the icing, melt chocolate in a double boiler over simmering water, ensuring you stir regularly to prevent scorching. This process should take approximately 3 to 5 minutes. Once melted, remove from heat and allow it to cool briefly.
- As the chocolate melts, simultaneously simmer the cream in a small saucepan. Stir the cream into the melted chocolate until thoroughly combined. Allow the mixture to cool slightly, stirring regularly, until the icing achieves a spreadable consistency, which should take about 5 to 10 minutes.
- Retrieve the cake from the refrigerator, then position a wire rack over waxed paper to catch drips. Gently pour the icing over the cake, ensuring it covers both the top and sides. Allow any excess icing to drip through the rack, and patiently wait until the icing reaches room temperature.
- With care, transfer the cake to a serving platter, and then serve it at room temperature.
