Sacher Torte
A classic Austrian chocolate cake originated at Hotel Sacher in Vienna. There are many recipes claim to be original and hear is one of them.
Servings: 1 18cm Cake
Ingredients
For the Cake
- 65 g Butter
- 60 g Caster Sugar
- 60 g Egg Yolks
- 20 g White Cake Flour
- 20 g Cocoa Powder
- 30 g Almond Flour
- 90 g Egg Whites
- 30 g Caster Sugar
- Apricot jam for spreading
Chocolate Glaze
- 150 g Dark Chocolate
- 150 g Double Cream
- 50 g Butter
Instructions
- Cream the butter and sugar and then add egg yolks one at the time.
- Whip egg whites and sugar until stiff.
- Sift the flour and cocoa powder and add almond flour. Mix in butter mixture.
- Fold in the meringue in butter mixture.
- Pour in round cake form and bake at 160C in preheated oven.
- After the cake is baked and cooled cut it in half and spread apricot jam in between two layers. Keep it in the fridge.
- Melt chocolate and cream over water bath. Stir until chocolate is melted and mixture is blended. Add butter and stir until mix in. Pour over the cake as soon as possible. Leave in the fridge to set. Leave a little bit of the glaze to write the letter on top
