Sacher Cake is one of the most iconic desserts from Austria, renowned for its rich chocolate flavor and a sweet layer of apricot jam. This delectable treat not only pleases the taste buds but also has a fascinating history tied to the heart of Vienna. Perfect for special occasions or an indulgent everyday treat, Sacher Cake is a must-try for any chocolate lover.
Gather Your Sacher Cake Ingredients
Before diving into the step-by-step instructions, let’s make sure you have everything you need. Gather these ingredients:
- 150 g (1 cup) All-purpose flour
- 180 g (1 cup) Granulated sugar
- 130 g (1/2 cup + 1 tablespoon) Butter, softened
- 130 g (4.6 oz) Dark chocolate, 70% cocoa
- 40 g (1/3 cup) Powdered sugar
- 6 Medium eggs
- 5 g (1 teaspoon) Baking powder for sweets
- 1 Vanilla bean, or 1 teaspoon vanilla extract
- 400 g (1 3/4 cups) Apricot jam, without chunks
- 250 g (8.8 oz) Dark couverture chocolate, 55% to 58%
- 150 g (2/3 cup) Butter (for glaze)
Directions for Making Sacher Cake
Now that you have all your ingredients ready, let’s get into the cooking process:
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Prepare the Ingredients: Remove the butter from the fridge at least 2 hours beforehand to soften it. Melt the dark chocolate in a double boiler or microwave, then let it cool down. Preheat your oven to 170°C (340°F).
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Creaming Butter and Sugar: In a mixing bowl, cream the softened butter with the powdered sugar and contents of the vanilla bean (or vanilla extract). Once combined, add the egg yolks one at a time, mixing well after each addition.
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Whip Egg Whites: In a separate bowl, whip the egg whites until fluffy. Gradually add the granulated sugar, continuing to whip until you achieve soft peaks.
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Combine Mixtures: Mix the cooled melted chocolate into the yolk mixture until well incorporated. Gently fold in one-third of the whipped egg whites to lighten the batter. Next, sift the flour and baking powder into the batter, folding it in gently. Finally, fold in the remaining whipped egg whites.
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Bake the Cake: Pour the batter into a buttered and floured 24 cm (9-inch) springform pan. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
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Prepare the Jam: Heat the apricot jam with a little water until it reaches a boil. Once heated, strain the jam to remove any chunks. Spread half of the jam on the cooled cake layer.
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Assemble the Cake: Place the second cake layer on top and cover the top and sides with the remaining jam. Refrigerate for about 30 minutes to set.
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Make the Glaze: For the chocolate glaze, melt the butter and chopped dark chocolate together over low heat, stirring until fluid. Let the mixture cool slightly, then pour it over the assembled cake.
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Finishing Touches: Decorate as desired and refrigerate again for another 30 minutes before serving.
How to Serve Sacher Cake
Serving Sacher Cake is all about presentation and enjoyment. Slice the cake neatly and serve each piece with a dollop of whipped cream for extra indulgence. A raspberry or a sprig of mint makes for a beautiful garnish that adds a pop of color to your plate. For beverages, pair it with a strong cup of coffee or a rich espresso—something that complements the chocolatey goodness perfectly.
Expert Tips for Sacher Cake
- Chocolate Quality: The quality of chocolate you use plays a significant role in the flavor of your cake. Opt for high-quality, dark chocolate for the best results.
- Storing: Store your Sacher Cake in an airtight container in the fridge. It tastes even better the next day, as the flavors have more time to meld together.
- Variations: Want to switch things up? Try adding a layer of chocolate ganache between the cake layers for an extra chocolatey treat or incorporate a hint of orange zest in the batter for a citrus twist.
Sacher Cake FAQs
1. Can I use milk chocolate instead of dark?
While you can use milk chocolate, keep in mind that it will alter the flavor profile, making it sweeter. Dark chocolate adds a rich depth that complements the apricot jam beautifully.
2. How can I tell if the cake is done baking?
You can check the doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready.
3. Can I freeze Sacher Cake?
Yes, you can freeze Sacher Cake! Wrap it tightly with plastic wrap and store it in an airtight container. Thaw it overnight in the fridge when you’re ready to enjoy it.
Baking a Sacher Cake may take some time and effort, but the result is a slice of heaven. Nothing beats the combination of rich chocolate and fruity apricot jam! So gather your ingredients, follow the steps, and treat yourself to this delightful dessert. Happy baking!