Cakes, Cookies & Muffins, Food
comments 2

Sacher Torte

Sacher Torte

I don’t know exactly why, but it seems to me that we appriciate periods of free time more since we have a little daughter. And I think “how time flies quickly…” is one of the most thought, spoken and heard sentence in my current life. And while my husband and I don’t know whether some events happened in 2014 or 2015, because one or two years mean almost nothing to us, there are so many developments for my daughter in the last 2 years. We view some of her photos just this morning and we had to laugh about her lovely cute babyface and also some funny scences but we also had to sigh. Indeed time flies quickly, too quickly. Hubby became one year older again only a few weeks ago and I just realize it’s the very firts birthday of my blog today. Can you believe it’s exactly one year ago when I published my first post?

Sacher Torte

This Sacher Torte which I baked for Hubby’s birthday has a personal twist. Have you ever tried an original piece of Sacher Torte of the famous coffee house in Vienna? I have to say it’s a little disappointing, not that moist as I expected and really too sweet. So I made instead of the original chocolate-sugar frosting a simple ganache, it’s much less sweet and brings more moisture to the vienna sponge. And because we love dark fruits with dark chocolate I filled the cake with homemade blueberry jam instead of the traditional apricot jam (“Marillenmarmelade”), but feel free to make it more traditional or even use another jam of your choice.

Sacher Torte

5.0 from 1 reviews
Sacher Torte
 
6-8 servings
Ingredients
Vienna sponge:
  • 3 egg yolks
  • 3 egg white
  • 70 g soft butter
  • 70 g all purpose flour
  • 65 g dark chocolate
  • 40 g icing sugar
  • 40 g caster sugar
  • ½ tsp. baking powder
  • 1 pinch of salt
filling:
  • 100-120 g good quality blueberry jam
frosting:
  • 105 g dark chcocolate
  • 90 ml heavy cream
  • 45 g butter
  • 10 g brown sugar
Instructions
  1. Preheat oven to 160° C (top and bottom heat).
  2. Line the bottom of a cake tin (Ø 15 cm) with baking paper and wrap cake tin with a bake strip.
  3. Melt chocolate over simmering water.
  4. Beat butter and icing sugar until it's light and creamy.
  5. Add one yolk at a time and continue beating.
  6. Fold in liquid chocolate.
  7. Whisk flour and baking powder, stift into the mixture and fold in.
  8. Beat egg whites with salt by using an electric mixer until it starts geting foamy. While beating add caster sugar slowly.
  9. Continue to beat egg wihte until it looks glossy and forms peaks.
  10. Fold in gently half of the beaten egg whites by using a spatula and then fold in the rest.
  11. Pour the batter into the cake tin and bake for about 40-45 minutes.
  12. Allow to cool down for about 10-15 minutes.
  13. Run a knife around sides and unmould.
  14. Let cool down completely and trim the top.
  15. Cut sponge into equal two layers.
  16. Heat jam over medium temperature und strain jam through a sieve.
  17. Brush one of the sponge layer with warm jam. Place the second layer on top and brush the top and sides.
  18. In a small pot, bring cream to boil.
  19. Remove from heat and add butter, chocolate and brown sugar. Stir until smooth.
  20. Pour warm chocolate ganache on top of the cake.
  21. Shake the cake gently to allow the liquid ganache run down the sides and cover the whole cake evenly.
  22. Let the frosting set and decorate with some blue- and blackberries if you like.

Sacher Torte

 

 

Related posts:

2 Comments

  1. This sounds amazing! I have to try it. Yes, I’m usually not a fan of original Sacher torte because it’s too sweet. I’ll try to experiment with jam flavours but yours sound incredible!!!

    • Viet-Huong | My blue teacup says

      Hey Sarjan,

      sorry i didn’t answer earlier, but I am still happy you find some time for writing such a nice comment 🙂

      Thank you so much!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: