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Traditional Sachertorte
Traditional Sachertorte is a traditional Austrian recipe for the classic rich cocolate cake first developed at the Hotel Sacher in Vienna. The full recipe is presented here and I hope you enjoy this classic Austrian dish of Traditional Sachertorte.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesAustria Recipes
I have several versions of this classic Viennese cake recipe on this site. But I've finally tracked down the original! Sachertorte was created in 1832 at the Hotel Sacher in Vienna, Austria and this cake is still served there today. The recipe given below is derived directly from the Hotel Sacher's original recipe.
Ingredients:
For the Cake:
175g plain chocolate (at least 70% cocoa solids), chopped
125g unsalted butter, cubed and brought to room temperature
150g caster sugar
5 large eggs, separated
1 egg white
150g plain flour
1/2 tsp baking powder
For the Apricot Glaze:
4 tbsp apricot conserve or
apricot jam
1 tsp freshly-squeezed lemon juice
For the Chocolate Icing:
125ml double cream
175g plain chocolate (at least 45% cocoa solids), chopped
1 tbsp golden syrup
Method:
Begin by making the cake. Place the chocolate in a bowl. Bring a pan of water to a boil then take off the heat and place the bowl containing the chocolate on top. Stirring with a plastic spatula, melt the chocolate and when completely melted take off the heat and set aside to cool.
Meanwhile add the butter to a large bowl and cream until soft before adding half the sugar. Beat until pale and fluffy then add the egg yolks one at a time, beating thoroughly to incorporate after each addition. Now add the cooled chocolate and stir thoroughly to combine. Sieve the flour and baking soda into the egg mixture and fold to combine with a metal spoon.
Add the egg whites to a large clean and dry bowl and whisk until they form stiff peaks before beating-in the remaining sugar, adding it 1tbsp at a time. Gently fold the egg whites into the chocolate mixture then turn into a 23–25cm springform cake tin that's been well buttered and whose base has been lined with greaseproof paper. Ensure the surface is level then place the tin in an oven pre-heated to 170°C. Bake for about 1 hour (the cake is ready when a skewer inserted into the centre emerges cleanly).
Remove from the oven, allow to stand in the tin for 10 minutes then turn out onto a wire rack to cool completely.
When the cake is ready make your glaze. Simply add the apricot conserve and lemon juice in a small pan with 1 tbsp water. Bring to a gentle simmer and cook, stirring constantly, until the apricot conserve has melted and mixed with the other ingredients. Remove from the heat then pass through a sieve into a clean bowl. Immediately brush the hot glaze over the surface (top and sides) of the chocolate cake.
For the icing, add the cream and golden syrup to a pan and scald (heat until small bubbles appear at the sides of the pan). Take off the heat and pour over the chocolate (this should already be in a heat-proof bowl). Stir gently then set aside for 2 minutes. Now mix until the icing is smooth and glossy.
Place a sheet of kitchen foil under the wire rack (to catch any drips) then with the cake still on the rack pour the icing over the glazed cake and use a knife to ensure you evenly cover the top and sides. Allow to stand in a cool place until set (but do not refrigerate). Traditionally the top of the cake would have been decorated with an ornate letter 'S' to denote the Hotel Sacher, though today it's often decorated with a chocolate medallion bearing the letter 'S'.
Cut the cake with a warmed knife and eat within a week.
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