Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.
As I currently have some time, I was browsing on the internet the other day. In need of fresh, intriguing thoughts, inspiring meals that I’ve never tasted before, to amaze my family with. Hunting for a while unfortunately could not find any interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple dessert by chance over Suncakemom. The dessert seemed so delightful on its photo, that required rapid actions.
It was easy to imagine how it’s created, its taste and how much my husband will probably want it. Mind you, it is quite easy to keep happy the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyhow, I visited the website and simply used the comprehensive instuctions that had been accompanied by nice pics of the procedure. It really makes life quite easy. I can imagine that it is a slight effort to take pics in the midst of baking in the kitchen as you may typically have sticky hands so I pretty appreciate the time and energy she put in to build this blogpost and recipe conveniently implemented.
That being said I’m empowered presenting my personal dishes in a similar fashion. Appreciate your the idea.
I had been fine tuning the original recipe to make it for the taste of my family. I’ve got to tell you it turned out an incredible success. They loved the flavor, the structure and loved having a sweet such as this in the midst of a stressful week. They basically wanted even more, more and more. Hence the next time I’m not going to make the same mistake. I’m gonna double the volume to make them happy.
If you liked this Sacher Cake you may find more like this at SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Beat egg whites on high speed until stiff peaks form.
Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.
Beat egg yolks until fluffy and yellow.
Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).
Finally carefully fold in the egg whites.
Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.
Check it with a toothpick if it is baked properly.
Place cake base onto a rack and leave it there to cool down.
Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.
Cut off the top of the cake to make it level and shape it to circle if necessary.
Cut the base into half horizontally.
Spread half of the apricot jam on the bottom half and place the other half of the cake on top.
Spread the rest of the jam on the top half.
Melt the chocolate, cocoa and the piece of butter.
Pour whipped cream into the saucepan with the chocolate bits.
Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.
Pour chocolate icing on top of the cake.
Spread it evenly on top and the side.
Place it in a cool place until the chocolate hardens.