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 last week. In search of new, exciting thoughts, inspirational recipes that We have never tried before, to surprise my family with. Looking for quite some time unfortunately couldn’t find lots of interesting things. Just before I thought to give up on it, I stumbled on this delightful and simple treat by accident on Suncakemom. It looked so scrumptious on its photos, it called for prompt action.
It had been not difficult to imagine just how it’s made, how it tastes and how much my hubby is going to enjoy it. Actually, it is rather easy to impress the guy when it comes to treats. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the page and used the comprehensive instuctions that were accompanied by impressive photos of the operation. It just makes life less difficult. I can imagine that it’s a bit of a effort to shoot snap shots in the middle of cooking in the kitchen as you will often have sticky hands and so i highly appreciate the commitment she devote for making this blogpost .
Having said that I’m empowered to present my very own recipes similarly. Appreciate your the idea.
I was tweaking the original recipe create it for the taste of my family. I must mention it had been a terrific success. They loved the flavor, the consistency and enjoyed getting a delicacy like this in the midst of a hectic workweek. They ultimately asked for more, many more. So the next time I’m not going to commit the same mistake. I’m going to multiply the amount to get them happy.
Sacher Torte inspired by 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.