Sacher Torte

Why This Recipe Works: Sacher Torte, a classic Austrian dessert, combines a rich, dense chocolate cake with a layer of apricot jam and a smooth chocolate glaze. The balance of flavors and textures makes this torte a sophisticated and delicious treat, perfect for special occasions.

Ingredients:

For the Cake:

• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 6 large eggs, separated
• 4 oz semi-sweet chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• Pinch of salt

For the Filling:

• 1/2 cup apricot jam

For the Chocolate Glaze:

• 1 cup granulated sugar
• 1/2 cup water
• 4 oz semi-sweet chocolate, chopped

How to Make This Recipe:

1. Preheat and Prep:
   • Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. Make the Cake Batter:
   • In a large mixing bowl, beat the softened butter and 1/2 cup of the granulated sugar until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
   • In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form.
   • Fold the egg whites into the chocolate mixture in three parts, alternating with the flour. Mix gently to keep the batter light and airy.
3. Bake the Cake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
   • Let the cake cool in the pan for 10 minutes, then remove the sides of the springform pan and let the cake cool completely on a wire rack.
4. Add the Apricot Jam:
   • Once the cake is completely cool, slice it horizontally into two even layers. Spread the apricot jam over the bottom layer, then place the top layer back on.
5. Make the Chocolate Glaze:
   • In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Let it boil for about 5 minutes without stirring.
   • Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted and smooth.
6. Glaze the Cake:
   • Pour the warm chocolate glaze over the top of the cake, spreading it evenly over the top and sides. Let the glaze set at room temperature.
7. Serve:
   • Once the glaze is set, slice and serve your Sacher Torte. For an authentic touch, serve each slice with a dollop of whipped cream.

Expert Tips:

• Ensure the melted chocolate is cool before adding it to the batter to prevent it from seizing.
• Warm the apricot jam slightly to make it easier to spread over the cake layer.

How to Store This Recipe: Store the Sacher Torte in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.