Sachertorte: Chocolate Tart
Sachertorte is a chocolate cake consisting of two layers of dense sweet chocolate sponge cake with a layer of apricot jam in the middle. It’s frosted with dark chocolate and typically has shreds of chocolate along the top and sides. It was invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria.
The trademark for the “Original Sachertorte” was registered by the Hotel Sacher, built in 1876 by the son of Franz Sacher and the recipe has been a well-kept secret. Until 1965 the Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the “Original Sachertorte.” Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called “Demels Sachertorte” and differs from the “Original” in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate frosting. [wikipedia]
Of course, many recipes have been spawned over the years, and the one below claims to come pretty close! The cake should be assembled 1-2 days before serving to become moist. Makes 12 servings.
Sachertorte
4 oz sweet or semisweet dark chocolate (37-50 % cocoa)
5 eggs
¾ cup sugar
½ cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
3 tablespoons water
1. Preheat oven to 350° and grease and flour a 9 inch cake pan.
2. Break the chocolate into small pieces and melt it with the water in a double boiler.
3. Separate egg whites and egg yolks. With an electric mixer whisk the eggs whites until forming stiff peaks, add gradually half of the sugar while mixing.
4. In a separate bowl whisk the egg yolks with the remaining sugar for one minute using the electric mixer. Gradually add the vegetable oil, one tablespoon at a time, beating well between each addition. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.
5. Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber spatula.
6. Transfer to the cake pan and bake until a wooden toothpick inserted in center comes out clean, approximately 45 to 60 minutes.
7. Leave the cake to cool in the pan (it’s recommended to put it in the refrigerator for at least one hour before slicing). When completely cooled, remove the top of the cake, and slice the cake through the middle to make two layers.
Glace and Frosting
12 oz apricot jam
2 tablespoons butter
7 oz sweet or semisweet dark chocolate (37-50% cocoa)
1. Use half of the jam to sandwich the two layers together. Coat the tart thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator for 1-3 days before adding the chocolate icing.
2. Break the chocolate into small pieces and melt it with butter in a double boiler.
3. Let the mixture cool to room temperature, and spread it evenly over the tart.
4. Place the tart in the refrigerator to harden the frosting.
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1 opinion for Sachertorte: Chocolate Tart
Heidi
Jan 17, 2008 at 11:20 am
I’ve been fortunate enough to try BOTH of the disputed tortes. :-) In fact, I stayed at the Hotel Sacher with my mom and went to Cafe Demel for coffee and cake on the same trip. We’ve also had the Sachertorte shipped to us as a gift before and it came in a beautiful wooden box that I still have and use. That being said, I actually don’t care much for Sachertorte! LOL
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