Sachertorte

Preparation info

  • Difficulty

    Medium

  • Feeds

    six to eight

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

My interpretation (easier, faster, no return airfare) of the famous cake from the Hotel Sacher in Vienna, lined with apricot jam and enrobed with chocolate. Make sure you beat the egg yolks and sugar well, and don’t overfold the flour into the final mixture.

Ingredients

  • 6 eggs (65 g), separated
  • 180 g ( oz) sugar
  • ½ tsp vanilla extract
  • 150 g ( oz) plain flour
  • 4 tbsp bitter (unsweetened) cocoa powder
  • butter for cake tin
  • 150 g ( oz) apricot jam
  • 100 g ( oz) bitter chocolate or couverture
  • 100 g ( oz) butter, chopped

Method

Heat oven to 180°C (350°F). Butter a 23 cm (9 in) diameter springform cake tin. Sift flour and cocoa powder together into a bowl and set aside.

Beat egg yolks and sugar until so thick and creamy it forms ribbons when you lift the beater. Stir in vanilla extract.

Beat the egg whites until stiff and peaky. Fold a little egg white into the egg yolk mixture, then the remaining egg whites. Fold the sifted flour and cocoa powder into the mixture, 2 tablespoonsful at a time. Transfer the guite thick mixture into the cake tin and bake for 30 to 35 minutes until a thin skewer inserted in the centre comes out dry. Cool in tin for 10 minutes, then remove from tin and cool completely.

Cut cake into 2 equal rounds and trim the top of the cake to be level, if you like. Place the cake base on a wire rack over a baking tin to catch drips. Warm apricot jam with a little water and spread a thin layer on the top of the bottom half. Replace top half of the cake and spread top and sides with apricot jam.

Melt chocolate and butter in a heat-proof bowl set over a saucepan of simmering water, stirring, until smooth and glossy. Pour chocolate over the top of the cake and sides, smoothing the sides with a hot palette knife if necessary. Chill for an hour or two before serving, until icing has set.