The SACHER CAKE is not an Italian cake, it is a cake of Viennese origin (Austria), but it is so good that I have to share this RECIPE.
As some know, the recipe for the Sacher cake is a secret recipe. According to the legend, the invention of the Original Sacher Cake dates back to 1832 and is due to a young pastry chef apprentice, Franz Sacher.
Since then the recipe has remained the same and only very few people know the real recipe.
The recipe that I propose to you today is obviously not the real one.
Except that I extrapolated this recipe based on a post dedicated to the Sacher cake, of an Italian site “Dissapore”.
The writer of the post who wrote the article went to visit the famous Hotel Sacher in Vienna, asking to visit the cake production workshop.
She was able to detect 34 stages of preparation, from breaking the eggs to the final packaging. Everything is handmade: EXTRAORDINARY !!!
The secret recipe lies in the icing a glaze made of different types of chocolate, and in apricot jam. The recipe was published in the Time/Life ‘Foods of the World Series’ 51 years ago, in 1968 (in The Food of Vienna’s Empire volume) and it’s been published several times after that as well. But this is my take on the Sacher cake.
- 4 egg yolks60 g icing sugar ½ cup
- 80 g butter 2.8 oz
- 60 g icing sugar ½ cup
- 100 g dark chocolate 75% 3.5 oz
- 1 scraped vanilla bean
- 4 eggs white
- 65 g granulated sugar ½ cup
- 1 pinch of salt
- 80 g flour ¾ cup
- 100 g apricot jam 5-6 tbsp
- 80 g dark chocolate 75% 2.8 oz
- 80 g dark chocolate 60% 2.8 oz
- 80 ml whipping cream ⅓ cup
- Finely chop the chocolate and pour, little by little, the cream over it; the cream needs to be at least 92 °C.
- Gently mix with the spatula, while trying to incorporate the least amount of air possible.
- Stir until the chocolate becomes compact and slightly shiny.
- Continue to insert the cream several times and work until you get a stable blend, the mass becomes denser, shiny, and stable.
- Separate the yolks from the whites.
- Work the butter and sugar together.
- Add the egg yolks, working the mixture until it is creamy.
- Add the melted chocolate previously melted in a bain-marie.
- Mix all the mixture well.
- Beat the egg whites until fully whipped and add it little by little to the mixture, working from the bottom upwards, to prevent the mass from being disassembled.
- The next step is the addition of the flour, obtaining a homogeneous and velvety mixture with a beautiful brown color.
- Pour the mixture into a greased and floured baking pan and bake, in a preheated oven, at 180°C ( 356°F) for about an hour.
- Let the cake cool, cut the cake in half, and cover it with apricot jam.
- Cover it with the other half of the cake and sprinkle it with apricot jam.
- Let it rest for about 1 hour at room temperature and then glaze with the chocolate ganache.
- Refrigerate for at least 10 minutes to set the glaze.
I suggest you heat the apricot jam so that it’s more liquidy.