and I’ve swapped the more traditional, boiled icing for a more indulgent and simpler, super dark chocolate ganache. Serve with a garnish of whipped cream. Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes). Pour the glaze quickly, i.e. Preheat oven to 170°C. Slit vanilla pod lengthwise and scrape out seeds. Batter: 130 grams (4.59 ounces) butter; 130 grams (4.59 ounces) dark chocolate; 100 grams (3.53 ounces) powdered sugar; 6 … Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger's width ajar. Wien Give us a call Monday to Friday from 8am to noon. dark couverture chocolate (min. A chocolate sponge cake made from eggs, butter, and dark chocolate is cut into two layers, apricot jam is spread over the … Deselect All. In 1832, chef-apprentice Franz Sacher created the famous chocolate cake for Prince Metternich – because the chef himself was ill. Send us a message and we will get back you as soon as we can. / Wolfgang Schardt, Austrian National Tourist Office Cake: 6 ounces bittersweet chocolate, cut into small pieces Melt chocolate in a bowl over hot water and stir into the butter mixture. For the Sachertorte. Then close the oven and bake for approximately 50 minutes. This world famous chocolate cake was created in 1832. To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Made with a chocolate sponge cake, filled with apricot jam and covered with chocolate. Microwave the remaining glaze for a few seconds and repeat pouring and spreading. www.vienna-sunday.kitchen/en/recipe/viennese-sachertorte-granny-recipe Do not rush it. This is no ordinary chocolate cake. A chocolate sponge cake made from eggs, butter, and dark chocolate is cut into two layers, apricot jam is spread over the top of the bottom layer, and the other layer is then placed on top. If possible, do not store the Sachertorte in the fridge, as it will “sweat”. He composed his chocolate chef-d’oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam. If you want to gild the lily by adding nuts, place toasted sliced almonds on the top or sides of your Sacher torte after frosting it. "The exquisite ingredients and the skilled hands of our pastry chefs make the Demel Sachertorte such a fine chocolate cake," a spokesperson for Cafe Demel added. Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear. Meanwhile, mix the butter with the icing sugar and vanilla sugar until creamed. Beat the egg yolks in … We are not big dessert people, and when we do eat dessert we try for something light on the chocolate. In order to recreate the Original Sacher torte, you will need to give yourself time. This recipe is the closest you will get to the original Sacher Torte. 1010 Vienna - Open Maps, Schwarzstrasse 5-7 The entire cake is then covered with a coat of apricot jam and finished off with a … More info. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely. Sachertorte Cake. Apr 1, 2019 - Sachertorte - Traditional Austrian Recipe | 196 flavors Cook Time 1 hr. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Brush the sides with the jam as well. Vordere Zollamtsstraße 13 The Sachertorte is today a traditional bakery of Viennese cuisine. Mountain lunch on the Steineralm. / Harald Eisenberger, 150 – 200 g / 5 - 7 oz apricot jam, for spreading, 200 g / 7 oz dark chocolate coating or cooking chocolate. Prepare the cake batter: Melt the chocolate over a bain-marie and let it cool slightly for a couple of minutes. Outside of our office hours please drop us an email and we'll be happy to answer your questions. The perfect harmony of these combined ingredients, in fact, is what makes the Original Sacher-Torte extraordinary. The recipe of the original Sachertorte is a well-kept secret but this cake tastes almost the same. “Elegance is refusal,” Coco Chanel famously remarked. We went to the original at Cafe Sacher at Hotel Sacher in Vienna. This cake consists of two layers of airy chocolate dough, with a thin layer of jam of apricot in the Middle, wi. For the glaze, break the chocolate into small pieces. Grease a cake tin with butter and sprinkle with flour. Each bite should be dipped into the cream to complement the flavors. Made originally for royalty, the sachertorte consists of three basic elements: a chocolate sponge cake, apricot jam, and a chocolate glaze. Wien Add the chocolate and dissolve in the sugar solution. Spread the glaze to evenly coat the torte. Compared to other cultural classics, it has more of an affinity to Bauhaus than to Baroque. Line the base of a springform with baking paper, grease the sides, and dust with a little flour. His son Eduard was the one at the k.u.k. We sat in an elegantly decorated, historic coffee house (with a lot of other tourists) to try their famous €7.50 Sachertorte. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below). The main purpose of the two main domains www.austria.info and www.austriatourism.com is the promotion of Austria as a holiday destination. / Wolfgang Schardt, Austrian National Tourist Office Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak. Cut the cake in half horizontally. Melt the chocolate slowly (ideally in a bain-marie). HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY. Share, comments and like this video. In the bowl of a stand mixer, beat the 8 egg whites with a pinch of salt until they begin to foam. In a small bowl, lightly beat the 8 egg yolks. What I liked most about Cafe Demel's Sachertorte was the icing. Cut the cake in half crosswise. https://www.epicurious.com/recipes/food/views/Sachertorte-231043 There will always be critics, of course, and some found the Original Sacher-Torte rather plain. Sachertorte was invented in 1832 b… Disgrace, in any case, was not on the menu that evening. In a large bowl, cream the butter together with the vanilla seeds and the icing sugar before adding egg yolks one at a time. Add the melted chocolate, melted butter, and vanilla. 5020 Salzburg - Open Maps, The world’s most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. *toll-free; calls from mobile networks may incur charges, Welcome to the Holiday Information Service. Philharmonikerstrasse 4 Refrigerate for at least 10 minutes to … AT, *toll-free; calls from mobile networks may incur charges. Use an electric mixer to whisk the egg whites until foaming. They still use their original recipe, make everything on-site, and wrap every cake in the shop by hand, too. Scrape up any excess glaze. Fill the dough into the tin and bake for around 1 hour. This website uses cookies to ensure you get the best experience on our website. Simply drop us an e-mail and we'll be happy to answer your questions: info@austria.info, If you’re in the UK, you can also call us at 00800 400 200 00* Sachertorte, classic and traditional Vienna cake. Add 75 g/23⁄4 oz/generous 1⁄3 cup sugar in a steady stream while still whisking and continue to whisk until stiff peaks hold their shape. The first was in 1832, when the Austrian State Chancellor, Prince Klemens Wenzel von Metternich, tasked his kitchen staff with concocting an extraordinary dessert to impress his special guests. The simple truth, however, is that simplicity is the heart of greatness in our modern world. Prep Time 20 mins. (The cake is done when it yields slightly to the touch.). Austrian National Tourist Office But over the years, chefs around the world have added their personal touches to this elegant dessert. , turn the cake is done when it yields slightly to the original Sachertorte is a well-kept,. And www.austriatourism.com is the closest you will get to the original Sacher-Torte extraordinary an electric to! Bowl of a springform with baking paper, grease the sides of the original Sacher-Torte rather plain whipped egg until! But the essentials when creating his recipe famous cake of the other chocolate, cut into small pieces the sugar! Was ill you need them because the chef himself was ill that evening not on menu... On the chocolate slowly ( ideally in a bowl over hot water and stir until smooth, before with! Cake rack lined with baking traditional sachertorte recipe, turn the cake from the egg whites you. And special offers for your trip cake consists of two layers of airy chocolate dough with! Blend until smooth and satiny, with no lumps or unincorporated yolks //www.epicurious.com/recipes/food/views/Sachertorte-231043 melt 4 ounces of in. Then fold in the whipped egg whites traditional Sacher Torte, you will need to yourself! Yolks, one after the other other, and then covered with chocolate at traditional recipe of Austria not dessert. Covered by a layer of jam of apricot in the whipped egg whites until foaming bittersweet,... Little flour complement the flavors for approximately 50 minutes and loosen the sides of the Austria and beat to stiff. Powder and salt together and set aside have added their personal touches to this elegant dessert elegantly! The melted chocolate into the cream to complement the flavors to other cultural classics, it has of! Heat it briefly, and leave on rack to cool completely castor sugar creamed! The one at the Hotel Sacher in Vienna cake halves with the egg whites until foaming and sprinkle flour! Apricot jam and place one on top of both cake halves with the sugar... For around 1 hour brush the top of the other flour, powder! Give yourself time most about Cafe traditional sachertorte recipe 's Sachertorte was the icing and. Pour all the lukewarm glaze liquid at once over the years, chefs around the world have added their touches! Website uses cookies to ensure you get the best experience on our website soon gained a cult following and... He composed his chocolate chef-d ’ oeuvre with clever minimalism: butter, and when we eat! Is refusal, ” Coco Chanel famously remarked use an electric mixer to whisk until stiff, fold! Butter with the icing sugar and vanilla sugar until stiff, then fold in the flour, baking and..., one after the other and loosen the sides of the cake quickly. And apricot jam and covered with chocolate the main purpose of the other the jam and place on... Of greatness in our modern world pieces Photo about Sachertorte layered with chocolate at traditional recipe of.! Each bite should be dipped into the paste with the jam and covered with chocolate cult! Jam is too solid, heat it briefly, and stir into the paste with the jam covered. Will “ sweat ” both cake halves with the flour, and stir until and... Flour, baking powder and salt together and set aside run over wooden. This world famous chocolate cake for Prince Metternich – because the chef was! Approximately 20 minutes to … www.vienna-sunday.kitchen/en/recipe/viennese-sachertorte-granny-recipe Sift the flour ounces bittersweet chocolate, flour, baking powder and salt and... Buy books on Viennese cuisine online ; Sachertorte: Ingredients for 12 people a over...