If you love chocolate (who doesn’t) you’ll love this cake; out of curiosity the only place where the Original Sacher Torte is available outside of Austria is in the Sacher shop of Bolzano, Italy. Ok this is not be the original but is, nonetheless, very good.
- 6 free range eggs (yolks and whites separated)
- 3/4 cup (180g) caster sugar
- 2 Tbsp water
- 1 cup (100g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1-1/2 tsp (6g) baking powder
- 2/3 cup (150g) butter
- 1/4 tsp baking soda
- 360g organic apricot jam
For the icing
- 1/4 cup (50g) butter
- 2/3 cup (150g) dark chocolate (70% cocoa solids), roughly chopped
Heat the oven to 180’C (350’F). Crack the eggs, separating the whites from the yolks. Whisk the egg whites until solid, add 1/2 cup (50g) sugar. Remove and set aside.
In same bowl add 2 Tbsp water and whisk the egg yolks until foamy, add 5/8 cup (130g) sugar and keep whisking for 15 minutes. Top the foamy egg yolks with the egg whites. Sieve the dry ingredients on top. Melt the butter and lightly mix it to the above.
Pour the batter in a 10″ (26cm) spring-form cake pan, lined with parchment paper.
Bake for 40 minutes. Insert a skewer in the centre of the sponge – if the cake is cooked, it will come out clean. Remove from oven and let it cool in the pan for 10 minutes; remove it from the pan and completely cool it on a cooling rack. With a cake cutting wire , split cake layer horizontally in half.
Heat the 360g jam and pour it over bottom side of cake. Top with other half cake. Heat the remaining 50g jam with 2 Tbsp water and brush the cake top as well as sides.
Melt the dark chocolate and the butter together, over a bain-marie. Pour the mix over and around the cake, icing regularly; reserve 2 Tbsp icing for the word SACHER that you’ll write (optional) on top of the cake using a piping bag.
Serve with a dollop of whipped cream.