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Travel to Austria with this Viennese Chocolate Cake

Travel LocalBini BiniBlog Franz Sacher Sachertorte Viennese Specialty Vienna Austria Chocolate Cake Cream Apricot Jam Recipe Secret Whipped Cream Dessert

The sachertorte is a delicious Viennese speciality consisting of chocolate sponge cake, a layer of apricot jam and chocolate icing.

 

The chocolate cake was invented by Franz Sacher, an Austrian confectioner, in 1832 when the Austrian Minister of Foreign Affairs ordered the court kitchen to prepare something for some high-ranking guests. Sacher, who was only in the second year of his apprenticeship at the palace, came up with this world-famous recipe, which remains a safeguarded secret to this date.

 

While the exact sachertorte recipe Franz Sacher invented is unknown, there are many excellent variations, one of which we will be trying today!

 

What you need to know

Difficulty: Medium

Preparation Time: 1:30 hours

Serves: 12

 

Ingredients

For the cake:

  • 140g plain chocolate
  • 140g unsalted butter at room temperature
  • 115g caster sugar
  • 5 eggs separated
  • 85g ground almonds
  • 55g plain flour sieved
  • 1/2 tsp vanilla extract

For the icing:

  • 200ml double cream
  • 140g plain chocolate
  • 25g milk chocolate
  • 6 tbsp apricot jam

 

Method

Part One:

  1. Preheat the oven to 180°C
  2. Melt chocolate bain-marie style. Leave to cool.
  3. In another bowl, beat the butter until soft. Then, gradually add the caster sugar until mixture is light and fluffy.
  4. Add in the cooled chocolate mixture and vanilla extract and mix well.
  5. Add the egg yolks.
  6. Fold in the ground almonds and flour. Mix well.
  7. In a separate bowl, whisk the egg whites until stiff (but not dry).
  8. Fold egg whites into the chocolate mixture and stir until combined.
  9. Pour into a greased pan.
  10. Put in the oven and bake for 45 minutes until mixture is well-risen.
  11. Leave to cool.

Part Two:

  1. Heat the apricot in a small pan and brush all over the cake covering the top and sides.
  2. Heat the double cream until warm. Add the chocolate and stir until it melts.
  3. Leave to cool for five minutes.
  4. Pour the icing on top of the cake and spread until completely covered.
  5. For extra yumminess served with whipped cream.
  6. Voilà

 

Franz Sacher Sachertorte Viennese Specialty Vienna Austria Chocolate Cake Cream Apricot Jam Recipe Secret Whipped Cream Dessert

Recipe Credits: BBC Food

Food & Drink, Saturday's Recipe