Chocolate Sachertorte
Made this Sachertorte recipe with a few minor tweaks. I've tried many glaze recipes, but none turned out perfectly shiny—next time I'll try using maltose. Overall, it's a bit on the sweet side with a very thick chocolate shell, so one piece is more than enough. I used a 7-inch pan for this recipe, but a 6-inch pan works fine too.
Story
A personal take on the classic Sachertorte, featuring a few minor recipe adjustments. The baker shares their experience experimenting with different glazes in pursuit of the perfect shine, contemplating the addition of maltose for the next attempt. Baked in a 7-inch pan, this decadent dessert boasts a thick chocolate shell that makes it wonderfully rich and satisfying.
Ingredients
butter
60g
fine sugar
15g
egg yolks
3 pieces
chocolate
60g
almond powder
40g
cake flour
20g
cocoa powder
4g
egg whites
3 pieces
fine sugar
45g
boiling water
40ml
sugar
10g
brandy
10ml
chocolate
113g
butter
28g
milk
10g
blueberry jam
to taste
strawberry
1 piece
Instructions
1
Step 1
Soften 60g of butter at room temperature and beat until smooth. Meanwhile, set a pot of warm water over heat and place 60g of chocolate in a bowl to melt over the water bath.
2
Step 2
Add 15g of fine sugar and beat until creamy.
3
Step 3
Add 3 egg yolks one at a time, beating well after each addition.
4
Step 4
Add almond flour and mix well.
5
Step 5
Add the melted chocolate and mix well.
6
Step 6
Sift in cake flour and cocoa powder.
7
Step 7
Beat 3 egg whites, adding sugar in two batches, until soft peaks form; when lifted, the whisk should form a small curved tip. At this time, preheat the oven to 170 degrees Celsius.
8
Step 8
Take 1/4 of the beaten egg whites and mix into the egg yolk chocolate batter, then take another 1/4, folding them in in a total of four batches using the folding method until completely incorporated.
9
Step 9
Pour into the mold, 170 degrees. Bake for 40-50 minutes.
10
Step 10
After baking, remove from the oven and let cool. After demolding, slice into two layers. Make the glaze: Melt 113g of chocolate, 38g of butter, and 10g of milk over a water bath and stir well. Prepare the rum syrup: Add 10g of sugar and 15ml of rum to 40ml of boiling water. Use a brush to brush the rum syrup onto both cut sides of the cake, brushing both the front and back.
11
Step 11
For an authentic Sacher cake, apricot jam should be used, but I didn't have any at home. CC said other jams would work fine as long as they aren't too sweet, so I used blueberry jam. Spread it on top of the bottom layer, then place the other layer on top.
12
Step 12
The glaze was already prepared. My cake sponge was a bit of a failure as the middle sank, so the glaze couldn't flow down. I had to spread it with an icing spatula. Since it couldn't be smoothed out perfectly anyway, I simply spread it to create textured strokes. For the sides, I poured and spread at the same time, which turned out passable. While the glaze was still wet, I attached the strawberries, then placed it in the refrigerator to chill overnight.
13
Step 13
Cut into wedges and serve.
