Sachertorte (Austrian Chocolate Cake)
At the request of Prince Klemens Wenzel von Metternich, it is said that this rich, dense Sachertorte (chocolate cake) was created in Vienna in 1832. To wow his distinguished visitors, he instructed his culinary staff to create an amazing dessert. A 16-year-old apprentice cook named Franz Sacher took up the challenge and made the delectable dessert after the head chef fell ill.
50 mins. 1 hrs 30 mins. 2 hrs 20 mins.
Ingredients
140g plain chocolate55g plain flour (sieved)140g unsalted butter (softened)5 eggs (separated)115g caster sugar½ tsp vanilla extract85g ground almondsFor the topping and the icing:
6 tbsp apricot jam (sieved)
140g plain chocolate
200ml double cream
25g milk chocolate
Steps
1. Set the oven to 180C for preheating. Grease and then put greaseproof paper on the base of a deep 9-inch round cake pan.
2. Then the chocolate should be broken into pieces and gradually melted, stirring regularly over a pan of boiling water (bain-marie). It should then be allowed to cool.
3. In a mixing bowl, whip the butter until it is completely soft, then gradually add the sugar until the mixture is light and fluffy. Mix in the cooled chocolate and vanilla essence.
4. Fold in the ground almonds and sieved flour after adding the egg yolks. At this point, the mixture will be rather thick.
5. Whisk the egg whites until stiff but not dry in a separate bowl. Stir in a one-third of the amount to the chocolate mixture. Fold in the remaining egg whites gently.
6. Level the surface after pouring the mixture into the prepared pan.
7. The cake should be baked for 45 to 50 minutes, or until it is nicely risen on top and bounces back when softly touched with a finger. After a few minutes of resting in the tin, pull the cake out, remove the paper, and continue cooling on a wire rack.
8. In order to prepare the topping, warm the apricot jam in a small saucepan before spreading it evenly over the top and edges of the chilled cake. Allow for set.
9. Break the plain chocolate into chunks to make the icing. Heat the cream until it is scalding hot, then remove from the heat and stir in the chocolate. When the chocolate has melted, stir, then let it cool until it reaches coating consistency.
10. Next, spread the frosting over the cake's center. Allow to set after gently spreading it over the top and down the edges. Enjoy!
