This recipe for Sacher Torte is really THE Chocolate Torte. The Sacher Hotel in Vienna has been serving the legendary stuff for years.
The Original Sacher-Torte is the worlds most famous chocolate cake! Its recipe is a well-kept secret since 1832. Taste its unique flavour and give it away as a surprise present!
The story of the legendary chocolate cake filled with apricot jam began in 1832. Franz Sacher was a 16-year old apprentice at the court of Prince Metternich when he was asked to create an especially delicious dessert for distinguished guests. The guests loved it and it became known as the Sacher Torte.
More than 360,000 Original Sacher-Torten are produced every year. They are filled with apricot jam, finished and wrapped in exactly the same way as 175 years ago.
3/4 c. butter, softened
3/4 c. sugar
7 ounce semi-sweet chocolate
8 egg yolks
1 c. all-purpose flour
10 egg whites
3 tablespoons sieved apricot jam
Sacher Torte Frosting (below)
Sweetened whipped cream
Cream butter with sugar until light and fluffy. Melt chocolate over hot water and beat into the butter mixture. Beat in egg yolks, one at a time. In 3 batches, sift flour over mixture and gently fold until just combined (do not over mix). Beat egg whites until stiff peaks form; fold into batter. Pour batter into a greased and floured 9″ springform pan. Bake in a preheated 300 degree F oven 50-60 minutes or until the cake tests done with a toothpick. Remove from oven and cool 10 minutes on a cake rack. Remove from pan after cooling.
Warm apricot jam and spread over the top of the cake; let stand until set. Place waxed paper under the cake rack and pour the frosting over the cake to coat. (Tilt cake if necessary to cover evenly and completely.) Let cool. Serve with sweetened whipped cream.
Sacher Torte Frosting
4 ounces semi-sweet chocolate
4 ounces unsweetened (bakers) chocolate
1/4 c. butter
4 teaspoon honey
In the top of a double boiler over hot water, melt chocolates, butter and honey, stirring until smooth. Let cool just until slightly thickened, then pour on the torte.