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Sacher Torte

by Ada Parisi
5 min read

[Sacher Torte: the most famous viennese cake became the dream of all lovers of dark chocolate. A delicacy consisting of a pan of chocolate Spain, a soft apricot jam and a dark chocolate glaze that is eaten accompanied by whipped cream and good coffee. We don't want the Viennese, but we Italians prefer the espresso to the long one. I must add that I used a little syrup to make softer the sponge cake: the original recipe didn't expect. I really love the Austria and Vienna in particular, I have been there several times because I speak German and I made some trips to practice language and I had the original Sacher, the hotel Sacher (What time does also lightened, in version finger food, in version mousse: modern times!!). The first time I tasted on a trip with my mother, My father and my brother, a lovely trip that I will always remember. With this recipe I participate in the contest ' I cook…International’ the blog ' Softly inventing’

Ingredients for a cake pan of about 20 cm:
for the sponge cake Spain

  • 185 grams of eggs
  • 235 grams of sugar
  • 12 grams of honey
  • 200 grams of flour
  • 25 grams of cocoa powder
  • 25 grams butter melted
  • 50 grams of egg white to assemble

for the topping

  • 300 grams of apricot jam

for the icing (chocolate ganache)

  • 200 grams of cream
  • 250 grams of dark chocolate at 65%
  • 30 grams of sugar
  • 30 grams of butter

for the syrup

  • 100 ml of water
  • 130 grams of sugar
  • 30 ml rum

Preheat oven to 190 degrees static. In a large bowl, whisk the eggs with long 210 grams of sugar (I recommend you use an electric mixer) and honey. Combine flour, sifted together with the cocoa powder. Whisk the egg white with 25 grams of sugar and add to egg mixture stirring floor with a movement from top to bottom. Finally, Add the melted butter. Grease and flour the cake pan and pour the mixture. Bake for 25 minutes.

Meanwhile, prepare the syrup: put the water and sugar in a saucepan and bring everything to a boil. Turn off the heat and add the rum. Allow to cool.
When the cake is cold, cut into three layers, generously wet the first layer and stuff it with a thin layer of apricot jam. Overlay the second layer, wet it and apply a second layer of jam and cover with the last layer. Soak this third layer and spread a light veil of Marmalade on the surface, taking care to spread the jam even on the outer edge of the cake.

For the ganache: make into small pieces on dark chocolate and cut the cold butter, diced; put into a casserole cream and sugar and bring to a boil. Pour the boiling cream over the chocolate, stirring quickly until the mixture is thick and creamy; Finally, Add the butter, stirring constantly. Frosting the cake with chocolate ganache. To pay the better the ganache on top we recommend to put her on an elevation above a baking pan and pour the ganache from above, making sure that the cake is coated evenly. Let it sit for a few minutes and chill for at least two hours. Serve the cake accompanied with whipped cream.

THE PAIRING: with a classic viennese pastry we suggest a match a little’ complex but worth trying. We chose a Torcolato di Breganze (province of Vicenza) produced by Vespaiola 100% grapes to wineries Maculan: a wine with a good sugar content, intense aromas of honey, wood and vanilla with a good body, capable of tackling the roughness of chocolate.

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Elisa June 3, 2013 - 15:25

I love the Sacher! Is’ one of my favorite cakes! :)
About coffee instead are an Italian heretic, because I don't particularly love it while very long coffees prefer them :)
Congratulations to the cake, did you come up with perfect!

Sicilians creative in the kitchen June 3, 2013 - 15:30

Hello Elisa, Thanks! Is’ was my first Sacher, I made it with bated breath… And let me tell you a secret: I also don't love coffee and I prefer that very long Central European countries…, Dear greetings, ADA

ALE - Softly Inventing May 9, 2013 - 16:23

I love the sacher, is my favorite cake par excellence…I enter now, Thank you very much!

Sicilians creative in the kitchen May 9, 2013 - 16:27

Thank you! ADA

Valeria May 9, 2013 - 10:36

congratulations on the fantastic recipes!
I wanted sapera as never used the syrup with the rum for Sachertorte: in all recipes that I read you plan only a layer of jam…

Sicilians creative in the kitchen May 9, 2013 - 13:04

You're right, the original recipe does not get wet. The pastry chef with whom I did a course recently explained that he varied the recipe with the syrup is to adapt it to the Italian taste, He loves the cakes a bit’ wetlands, and because the chocolate sponge cake tends to dry out and in this way the pie lasts longer. I am not fond of the Sacher for the presence of the jam and why I always seem a little’ ' greve’ and I found more good variation of wet and soft. Obviously if you want to follow the original recipe just do not put. Thanks! ADA

Valeria May 10, 2013 - 09:18

But the eggs to make the dough using them all or just the egg yolks?

Sicilians creative in the kitchen May 10, 2013 - 11:12

Hi Valeria, the amount where it says ' eggs’ means the whole egg, in grams because the size of an egg is varied. Where it says whites is only the egg white. Dear greetings, ADA

Simona May 4, 2013 - 09:16

ADA that splendor this Sacher! I unfortunately at this time I have an allergy that keeps me away from the chocolate and you don't know what a sacrifice since I love it… I hope early steps… This cake is fantastic, calls to the bite ! you did great:* Hugs to you soon:)

Sicilians creative in the kitchen May 4, 2013 - 22:01

Thank You Simona! I also love the chocolate but I avoid for other reasons… Let's say if I am faced I must unplug to power!!1

Anna Maria 3 May 2013 - 13:19

Will this cake! I'm not an expert in desserts but I really enjoy it get them, I always have the usual problem: very few recipes specify the diameter of the Pan that I consider critical. You might just taking someone note?
Thank you for your delicious recipes!

Sicilians creative in the kitchen 3 May 2013 - 14:56

Hi Anna Maria, Thanks! Us measurements of cake pans we always…also I am a secular works of pastry and I need it like hotcakes! Dear greetings, ADA

m4ry 3 May 2013 - 09:47

Never thought to prepare this cake, I like a lot and I only eat when I go to Austria. were you a great time ! I have to try too. :)
Have a good day !

Sicilians creative in the kitchen 3 May 2013 - 10:48

Hello Mary! Watch, If she came to me can come to anyone… I am very weak on pastry!!! Indeed, I take this opportunity to thank the chef Lucio Forino which, with great patience, over at Red Lobster are trying to get in his head a little’ pastry ' precision '….

Sabrina 3 May 2013 - 09:01

My! Thanks…as much as I may like!??

Sicilians creative in the kitchen 3 May 2013 - 10:49

As for me? Hi Sabrina!!!!

Mariangela 3 May 2013 - 07:02

Camarayusupha, This is the cake that dream for years !!!! I studied in Rome and in the Middle I remember a small bakery that sold these cakes. I copy your recipe!!!!

Sicilians creative in the kitchen 3 May 2013 - 10:50

Hello Mariangela!!! Try my recipe, is ' armored ', is a pastry chef and if it looks good to me…Good luck and let me know!

conunpocodizucchero.it 3 May 2013 - 00:11

Here it is the infamous!!!!!! :-) wow and stra wow

Sicilians creative in the kitchen 3 May 2013 - 00:13

You are always the first!!! Thanks! A great big kiss


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