{ sacher cake }

Mother's Day is coming up, and I wanted to share a recipe for my Mom's favorite cake, Sacher cake. This soft chocolate cake hides a layer of apricot jam inside, and is covered with rich chocolate frosting. The original recipe for Sacher Torte, invented in 1832 in Vienna, is a well-kept secret - this recipe is one take on the loved recipe, and if you ask me, quite close to as delicious as the classic Viennese dessert. While the recipe is somewhat advanced level, the cake is well worth it.

Ingredients (makes 10-14 slices)

- 6 egg yolks

- 3.5 ounces (100 g) butter, melted

- 7 ounces (200 g) dark chocolate (55 - 70% cocoa)

- 8 egg whites

- 2/3 cup (1.5 dl) extra fine sugar

- 4.5 ounces (125 g) flour

- 1 teaspoon baking powder

- 1 teaspoon vanilla sugar

{ filling }

- 10.5 ounces (300 g) apricot jam

- 2 tablespoons water

{ frosting }

- 7 ounces (200 g ) dark chocolate (55 - 70% cocoa)

- 2 teaspoons butter

- 1/2 cup (1.2 dl)  heavy cream

Butter and flour a 9-inch (23 cm) cake pan. Separate egg yolks and whites into two mixing bowls. Melt chocolate in a double boiler, and melt butter in a microwave just until melted, not hot. Using a whisk, break the structure of the egg yolks, and slowly add in the melted butter in a thin stream stirring strongly. Follow with the melted chocolate and mix until combined.

Using an electric mixer, beat egg whites and extra fine sugar until glossy and soft peaks form. Fold 1/3 of the foam into the chocolate mixture. In a small bowl, combine flour, baking powder and vanilla sugar. Sift in the dry ingredient mixture and mix. Fold the remaining egg white foam into the batter just until combined.

Pour the batter into the buttered and floured cake pan. Bake at 350 F (175 C) for 40-45 minutes until a toothpick comes out clean when inserted in the center of the cake. Allow the cake to cool for 10 minutes before removing from the pan.

Using a sharp bread knife, slice the cake into two equal layers. Mix a bit of water into the jam, and spread it evenly on both cut sides on the cake. Lift the halves carefully on top of each other with the jam sides gluing the layers together. Also spread some jam on top of the cake. The still slightly warm cake will absorb the jam well. Wrap the cake in plastic wrap, and let sit in the fridge overnight or minimum of 6 hours.

To prepare the frosting, melt chocolate and butter in a small saucepan on low heat. Whisk in cream and keep on heat stirring constantly just until smooth. Spread the mixture generously on the top and sides of the cake. Let set for an hour before serving.

{ recipe adapted from olivia }

 

Comments

[Tracy]

This sounds lovely. We're hosting mother's day Sunday dinner and this would honestly be perfect that day.

[tiina]

Tracy, Mother's Day dinner sounds so lovely!

[Laura Gaskill]

This looks so heavenly, I am drooling! Definitely saving this recipe, yum :)

[amber]

I've even Sacher Torte at the Hotel Sacher and this one looks even BETTER!

[Margo]

Oh, wow! I've seen a recipe for something like this in one of my cookbooks, but I've never dared attempt it - afraid I'd like it too much. I adore fruit with dark chocolate,and this concoction looks heavenly!
Happy Mother's Day all!

[Sarka]

Mmm, sounds lovely! I could do with a piece of this chocolate "bomb" right now. :)

[lisa]

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