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Sacher Torte
Created by: Howcan Team
Ingredients
- 1 cup of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 8 ounces of bittersweet chocolate, chopped
- 3/4 cup of unsalted butter
- 1 cup of granulated sugar
- 6 large eggs, separated
- 1 teaspoon of vanilla extract
- 1/2 cup of apricot preserves
- 1/4 cup of water
- 1/2 cup of powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, sift together 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Melt the bittersweet chocolate and unsalted butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and let it cool slightly.
- In a large bowl, beat 1 cup of granulated sugar and 6 egg yolks until pale and fluffy. Stir in the melted chocolate mixture and 1 teaspoon of vanilla extract.
- In a separate bowl, beat 6 egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture until no white streaks remain.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small saucepan, heat 1/2 cup of apricot preserves and 1/4 cup of water over low heat until the preserves melt. Strain the mixture to remove any fruit pieces.
- Spread the apricot glaze over the top of the cooled cake.
- In a small bowl, whisk together 1/2 cup of powdered sugar and 2 tablespoons of water to make a smooth glaze. Drizzle the glaze over the cake in a decorative pattern.
- Allow the glaze to set before serving. Enjoy your delicious Sacher Torte!
The Sacher Torte is a famous Viennese chocolate cake that has become a symbol of Austrian culinary tradition. It was first created in 1832 by Franz Sacher, a 16-year-old apprentice chef, for Prince Wenzel von Metternich in Vienna. The original recipe consists of two layers of dense chocolate cake with a layer of apricot jam in the middle, coated in a smooth layer of dark chocolate icing. The cake gained popularity at the Demel and Hotel Sacher in Vienna, where it is still served today. The best version of this iconic dessert can be found at the Hotel Sacher, where it is still made according to the original recipe. The key to a perfect Sacher Torte lies in the balance of rich chocolate flavor and the subtle tang of apricot jam. While the original recipe is closely guarded, there are many variations and alternative methods for making this decadent dessert, each with its own unique twist.
75 min
12
380 calories
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