Bake an Elegant Viennese Sachertorte

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This chocolate-rich sponge cake is filled or coated with apricot jam and glazed with dark, bittersweet chocolate. It is a simple, but elegant cake that is a true chocolate lovers delight! In Vienna, the add a side serving of Schlagobers, or whipped cream to serve along side of it.

  1. Step 1

    Preheat oven to 325 degrees.

  2. Step 2

    Butter 2 9 inch round cake pans and line with circles of waxed paper. Butter the paper and sprinkle with flour. Shake off excess flour.

  3. Step 3

    Chop 6 oz. semi-sweet chocolate into small pieces (or use Nestles chips) and melt over a double boiler. Stir with wooden spoon constantly.

  4. Step 4

    In large mixing bowl, cream together 2 sticks softened butter with 1 C powdered sugar. Blend in 1/2 t. Pure Vanilla Extract.

  5. Step 5

    Add 8 large egg yolks, 1 at a time, beating well after each addition.

  6. Step 6

    Gradually add 1 C flour to the melted chocolate mixture.

  7. Step 7

    With the 8 large egg whites plus 2 more large egg whites at room temperature, beat until stiff peaks form (not dry) with electric mixer.

  8. Step 8

    Fold about 1/3 of the egg whites into the chocolate mixture, then pour the chocolate over the remaining egg whites. Fold in with rubber spatula, using a cutting motion until no trace of white remains. Do not overfold.

  9. Step 9

    Pour batter into prepared cake pans evenly and bake for 25 – 30 minutes or until cakes are done with tooth pick inserted comes out clean. Remove from pans and cool on wire racks.

  10. Step 10

    Heat 1 C Apricot Jam to boiling in a saucepan. Strain through a fine strainer or place in blender. Place lower layer of cake on a wire rack over a baking sheet. Spread with apricot jam. Drips will fall into baking sheet. Place second layer on top. Spread top and sides with Jam. Pour chocolate glaze over cake (next step).

  11. Step 11

    GLAZE: Break 3 oz. unsweetened chocolate into small pieces. In heavy saucepan combine broken pieces of chocolate, 1 C heavy whipping cream, 1 C sugar, and 1 t. corn syrup. Cook over low heat, stirring constantly until sugar melts. Increase heat to medium and cook without stirring until a few drops of mixture form a soft ball in cold water. Beat 1 large egg lightly and stir in small amounts of chocolate, stirring rapidly. Return chocolate to saucepan and stir briskly. Cook over low heat until mixture coats a wooden spoon. Add 1 1/2 t. Pure Vanilla Extract. Pour glaze over cake, evenly coating sides. Refrigerate cake for 3 – 4 hours. Remove 1 hour before serving. Offer slices with serving of real whipped cream.

  12. Step 12

    Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Baking!

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