It was a long time since the last time I made Sachertorte, you really need the time and the patience but it is still my favorite chocolate treat.
This cake was created in 1832 by Franz Sacher after an order from the prince Metternich-Winneburg demanded his young baker to make a dense,compact and «viril» chocolate cake.
It resulted in the most famous cake in Viena and now it is a world famous icon.
The success of this cake depends on the quality of the chocolate, the texture of the dough and apricot jam which gives it a distinctive flavor.
The son of Franz Sacher guarantee that this cake was the most copied in the world but noone could match the original.
Time to prepare: 6- 8 hours
Ingredients to the cake
150grs of Valrohna Chocolate
75grs of egg yokes
175grs of egg whites
120grs of butter at room temperature
150grs flour
20grs of sugar
120grs of powder sugar
vanilla
To the filling
Sugar Syrup
orange liqueur (Cointreau or Grand Marnier)
apricot jam
Preheat oven to 150 degrees and prepare a mould of 25cms in diameter, grease with butter and sprinkle with flour.
Melt the chocolate in double boiler, whisk the butter, add the powdered sugar and vanilla. Continue to beat until creamy.
Add the yolks one by one, to the preparation of butter, never stop to beat.
Whisk the egg whites, add the sugar and continue whisking for 30 seconds.
Add to the chocolate mixture a little bit of pre-sifted flour and part of the whites. Now, add the butter mix and be careful to incorporate these elements well and slowly and only then add the rest of the flour and whites.
Pour the mixture into the mould and bake the cake. It is cooked when you stick a toothpick in the center and it come out dried.
Turn out and leave until totally cold.
When the cake is cold, make two horizontal cuts in order to obtain three parts.
Moisten the parts with the syrup of sugar (this is made with 100grs sugar , 1dl water, the orange liqueur and bring it to boil until think).
Now, spread the cake with apricot jam and leave at least 3 hours.
Ingredients for the filling
200 grs of dark chocolate (al least 70% cacao)
200 ml of cream
Ingredients for the topping
250 grs of dark chocolate (al least 70% cacao)
250grs of butter at room temperature
30grs of sugar syrup (30º)
Put the cream on a small pan and bring to boil. Let it cool slightly and pour over the chocolate which should already be in pieces. Mix well.
When this mixture is warm add a few drops of liquor. Let mixture stand in refrigerator for a few hours.
When you are ready to use it,take a few seconds on the microwave to get the creamy texture and is easier to work.
Spread the parts with the chocolate cream and start assembling the cake by placing the 3 pieces lined up on top of each other.
Then just place the cake in the refrigerator for 5 hours.
To prepare the cover melt the chocolate and cool it until it is warm and then add the butter and finally the sugar syrup to room temperature.
Remove cake from refrigerator and place on a net with paper under to catch the chocolate that will fall.
Spread the cover one time (PHOTO) , let it set in the cake and repeat the operation several times until the surface is completely smooth.
MAYBE NOW, YOU UNDERSTAND WHY IT TAKES COURAGE TO MAKE THIS CAKE....
