Sacher Torte is a type of chocolate cake consisting of two layers of dense chocolate sponge cake with a thin layer of apricot jam in the middle and then coated with dark chocolate icing. This cake has quite the history. Created in Vienna by apprentice baker Franz Sacher for a Prince who was visiting the hotel, there still exists today, a legal battle about who owns the original recipe of this cake.
This version of the cake that we made in class today stays true to the recipe with its dense chocolate sponge cake, but the layers, filling and decoration stray slightly from tradition.
All the ingredients used.
The 11 eggs used in this cake create the dense cake layers. We began by whipping 11 egg yolks until thick and custard like. The egg yolks were then folded with 11 whipped eggs whites, careful not to lose the volume created in the egg whites. Meanwhile, we melted butter, hazelnut paste, sugar and chocolate over a double burner. This too, was added gently to the egg mixture along with our flour, cocoa and ground hazelnut mixture.
Now, time to assemble. A layer of cake, spread some raspberry jam. Change #2 – raspberry jam instead of apricot. I think raspberry tastes better than apricot especially when paired with chocolate, plus, we ran out of apricot jam during class.
I love a good chocolate cake. I absolutely love chocolate ganache. Yes, this cake is dense but it is very spongy and soft. The hazelnut is hardly noticeable, most likely masked by the sweet raspberry jam in the middle. The dark chocolate ganache is a good balance while the chocolate decorations are nice to look at. This really is a lovely chocolate cake. =)
Next Week – Gateaux St. Honore