Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas

Sacher Torte

Sacher Torte is a rich chocolate cake invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria.
The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing with shreds of chocolate on the top and sides. It is traditionally served with whipped cream without any sugar in it.
The trademark for the “Original Sachertorte” was registered by the Hotel Sacher, which was built in 1876 by the son of Franz Sacher. The recipe is a well-kept secret
Until 1965, Hotel Sacher was involved in a long legal battle with the pastry shop Demel, who had also produced a cake called the “Original Sachertorte.” Numerous tales have circulated to explain how Demel came by the recipe. The cake at Demel is now called “Demels Sachertorte” and differs from the “Original” in that there is no layer of apricot jam in the middle of the cake, but directly underneath the chocolate cover.
Please visit The Original Sacher Torte website for further info and recipes.
Attached are a couple of recipes which I find are the best for the Sacher Torte.
First one is from Chef Karl Schuhmacher who says: Sachertorte is a timeless composition of the most important and finest ingredients from the confectioner’s kitchen with no additives: pure chocolate, butter, eggs, sugar, flour, and apricot jam. What makes them into a Sachertorte is the quality of the individual ingredients and the way they harmonize perfectly with each other. Anything else is just an ordinary chocolate torte with ordinary chocolate icing and often looks nothing like the real thing
Karl Schuhmacher’s Recipe for Sacher torte.
Makes one 9-inch torte
For 1 Sachertorte base:
4 oz couverture
1/2 cup soft butter
1/4 cup + 2 teaspoons confectioners’ sugar
6 eggs, separated
1/2 cup + 2 tablespoons sugar
1 cup flour, sifted
For the icing:
2 cups sugar
3/4 cup water
13 oz couverture, chopped
You will also need:
9-inch springform pan
Parchment paperAbout
3/4 cup apricot jam for filling and spreading
Preheat the oven to 350F. To make the batter, melt the couverture in a double boiler over hot water. Cream the soft butter and confectioners’ sugar with the couverture tempered at 89F. Stir in the egg yolks one at a time. In a clean bowl, whip the egg whites and sugar until stiff. Combine the two mixtures and fold in the sifted flour. Line the base of a springform pan with parchment paper. Spoon in the batter and smooth the top. Bake for 55 minutes. Allow to cool. Invert the pan onto parchment paper dusted lightly with sugar. Use a small knife to ease the torte from the sides, and remove from the pan. Cut the base in half horizontally. Heat and strain the jam, and use half to sandwich the two layers together. Place the torte on a piece of cardboard cut to the same size. Coat the torte thinly with the remainder of the hot jam. Gently emphasize the rounded edges of the top. The apricot masking is a base for the icing. It also helps to keep the cake moist and the chocolate glossy.
The recipe for the chocolate icing is generous enough for two tortes. To get a really smooth surface, the icing has to be poured over the torte as shown in the pictures opposite. A certain amount always sticks to the pan, strainer, and table top. It can be scraped up and used again after reheating. Place the iced torte immediately on a firm base and set aside. When the icing has set hard, use a small knife to trim the sides where it has run. Carefully slip a clean damp palette knife under the torte to release it and place on a cake plate.
A big copper pan is still used in the Hotel Sacher to melt the couverture.

Sacher Torte Recipe from Therecipelink

Makes one 9-inch, 2-layer cake; Serves 12
7 tablespoons (3.5 ounces) unsalted butter, softened
Scant 1/2 cup (2 ounces) confectioners’ sugar, sifted
6 large eggs, separated
3.5 ounces bittersweet chocolate, melted and cooled
Pinch of salt
7 tablespoons (3.5 ounces) superfine sugar
3/4 cup plus 1 tablespoon (3.5 ounces) cake flour
1/4 cup granulated sugar
3 tablespoons dark rum
1 cup (12-ounce jar) apricot preserves
1 cup plus 2 tablespoons (8.75 ounces) granulated sugar
7 ounces unsweetened chocolate, finely chopped
Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 9 x 2.5-inch springform pan and line the bottom with a parchment or greased waxed paper circle.
With an electric mixer on low speed (or with a stationary mixer fitted with the paddle attachment), beat the butter for 1 minute, or until light. Add the confectioners’ sugar and beat for 2 minutes longer.
Add the egg yolks two at a time, beating for 10 seconds between additions, or until absorbed by the butter. Scrape down the beaters and sides of the bowl and beat for 1 minute longer, or until smooth. Add the melted chocolate and mix until combined.
Whip the egg whites with a pinch of salt until they form soft peaks. With the machine running, add the superfine sugar, about 2 tablespoons at a time, and beat until the egg whites are stiff and glossy. With a rubber spatula, fold 1/2 the egg whites into the batter. Transfer the flour to a strainer and sift it over the batter as you fold it in along with the remaining beaten egg whites.
Transfer the batter to the prepared cake pan, smooth the top, and set the pan on a larger baking sheet (to catch the drips). Bake for 40 to 45 minutes, or until a tester inserted in the center comes out dry.
Cool the cake to room temperature in the pan on a wire rack. Run a knife around the cake to loosen it from the sides, then unlock the springform and lift the cake out of the ring.
Turn the cooled cake upside down onto a cardboard round cut slightly smaller than the diameter of the cake. Remove the metal base and peel off the paper. With a serrated knife, split the cake horizontally in two and set aside the top layer.
In a small saucepan, combine the sugar with 1/4 cup water and bring to a boil, stirring. Remove from the heat and add 2 tablespoons of the rum.
Puree the apricot preserves in a blender with 1 tablespoon of water and strain out the chunks by passing the puree through a small sieve. Transfer the preserves to a small saucepan and bring them to a boil over low heat, stirring. Boil for 2 minutes, or until thickened, then remove from the heat and add the remaining tablespoon of rum.
With a pastry brush, soak the cake layer on the cardboard with IA the sugar syrup (be generous or the cake will be dry). Spread 1/3 of the warm apricot preserves over the syrup and top it with the second cake layer. Brush the second layer with the remaining sugar syrup and brush the top and sides with the remaining apricot preserves. Set the cake on a cooling rack or an icing grid set over waxed paper to catch the drips.
Bring the sugar and 1/2 cup water to a boil in a small saucepan and cook until a candy thermometer registers 220 degrees F. Add the chocolate, stir, and cook until a candy thermometer registers 230 degrees F (the “thread” stage). Remove the saucepan from the heat and stir until smooth.
Pour the hot glaze back and forth over the top and sides of the cake. Be generous as you pour so that the sides get covered, because the glaze can’t be moved once it is on the cake. If there are any unglazed patches on the sides of the cake, use a small offset spatula to patch the nude spots with more glaze. Let the cake stand for I hour before transferring it to a plate or platter.
Storage: Keep at room temperature, under a cake dome or an inverted large mixing bowl. Refrigerate only after a couple of days, but bring the cake back to room temperature before serving.
Note: If you are so inclined, write the name Sacher on top of the cake with piping chocolate. Or cover the top with crystallized flowers.
And this is the result:


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