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Today’s recipe takes us directly to the Austrian capital. Here we are in Vienna, to taste my favorite chocolate cake, the Sacher Cake recipe. A delicious cake glazed with a chocolate ganache that encloses two layers of soft sponge cake, garnished in the center with apricot jam.
For me, this cake has always been THE chocolate cake, the one I could eat every day, all day! Usually at home it’s prepared with the largest pan available, but this time I wanted to make some cute mini Sacher. They are theoretically 3 portions each, but it can happen that you could unknowingly finish it yourself … No!?!
In addition to propose you the Sacher Cake in mini format, I decided to combine the characteristics of the two most accredited recipes. From the original, the jam in the center of the two layers of sponge cake. While from that of the Demel pastry shop, the further garnish of jam on the whole surface of the cake, before the glazing with the ganache.
Needless to say, the result is even more surprising. However at the bottom of the article you will find the recipe with the doses to prepare a Sacher with a larger cake pan!
The Sacher Cake History
Sachertorte Recipe was born in Vienna by the pastry chef Franz Sacher in 1832, to fulll the request of the Austrian chancellor Prince Clemens Lothar Wensel Metternichv of Austria. The prince requested a totally new dessert, just when the kitchen of the palace was devoid of the chief cook, who was ill. The situation was taken over by a young sixteen year old named Franz Sacher, who prepared a dessert with the ingredients he had at his disposal. This Austrian cake was the first of many other highly successful recipes that led the chef to manage several restaurants.
In 1876 the son of Franz Sacher opened a hotel, the Hotel Sacher Vienna, which managed by his wife Anna brought further fame to the family, hosting nobles, foreign dignitaries and diplomats. In 1965, Franz Sacher Jr. sold the Sacher recipe to the famous Demel café in the Kohlmarkt for reasons that are currently unknown.
The Dispute Between Saker and Demel
Subsequently a dispute arose between the two sides, who claimed to prepare both the original cake. Dispute was subsequently resolved in favor of the Sacher family. The version of the Demel patisserie was called “Original Eduard Sacher Torte”, that of the Sacher family instead took the name of “Original Sacher Torte”. The difference between the two is that in the original the jam is present only between the two parts of sponge cake, while in that of the Demel pastry the jam is present above and all around the sponge cake, under the chocolate glaze.
Doses for a Sacher Cake with a 26 cm cake tin (20 portions)
- 300 g Pastry Flour
- 300 g Sugar
- 200 g Dark Chocolate
- 200 g Butter
- 8 Eggs
- 20 g Bitter Cocoa Powder
- 1 tsp Yeast for Cakes
- 1 pinch of Sala
- 300 g Apricot jam
- 40 ml Water
- 20 ml Rum
- 30 g Sugar
- 200 g Dark Chocolate
- 200 ml Cream
- 30 g Butter
50 – 60 min at 170 ° C
Sacher Cake: Austrian Chocolate Cake
- 54 g Pastry Flour
- 36 g Butter
- 54 g Caster Sugar
- 30 g Egg +1 whole egg
- 4 g Unsweetened Cocoa Powder
- 36 g Dark Chocolate
- ⅛ tsp Salt
- 1 g Cake Yeast or baking powder
- 55 g Apricot Marmalade
- 7 g Water
- 4 g Rum
- 5 g Caster Sugar
- 54 g Dark Chocolate
- 54 g Fresh Cream
- 5 g Butter
- Melt the chocolate in a bain marie. Separate the yolks from the whites. Add the salt to the egg whites and beat them for a minute and start pouring half the sugar (27 g) until it becomes a firm meringue.
- In another bowl work the butter with the rest of the sugar, once melted add the yolks. Once well mixed add the egg whites until stiff gradually mixing from the bottom up.
- Heat the oven to 170 °C.
- Mix all the dry ingredients in a bowl, sift them and add them little by little to the wet dough. Line the baking sheet with parchment paper or dress it with butter and flour. Pour the dough into the pan and cook for 40 minutes. Once cooked, cool for about ten minutes and remove it from the pan and let it cool on a wire rack.
- In a saucepan, put the water and sugar, heat on the fire, dissolving the sugar that has come to a boil, add the rum and turn off the heat. When the cake has completely cooled, cut it in half and brush the inside of the base with the rum syrup. Sprinkle with about half of the jam and close with the top of the cake.
- Heat the rest of the jam. When it is completely dissolved, pass it in a colander in order to eliminate any pieces of fruit. Brush the whole surface of the cake (including sides) with the still liquid jam.Put it in the fridge for 15-20 minutes.
- Break up the rest of the chocolate and put it in a jug. Heat the cream and butter until it boils. Pour the hot cream over the chocolate and stir until the chocolate is completely melted and the cream and chocolate completely mixed. Let it cool for a few minutes.
- Take a grill and put it on a baking sheet. Place the cake on top and pour the ganache from above to cover the whole cake, if necessary arrange it with a spatula and if necessary make a second pour. Once covered, put it in the fridge until the ganache has solidified. With melted chocolate, write the word Sacher with a thin nozzle on an acetate sheet or baking paper. Let it solidify and then place it on the cake to decorate.