Signature Recipes

Sachertorte

This chocolate recipe is from three-time James Beard award winner Judith Choate from her
A Reader’s Cookbook available Red Rock Press. http://redrockpress.com/delicious.html#readersCookbook

Makes one 8-inch cake.

This is the signature dessert of the famous Hotel Sacher in Vienna. There is, however, another version made at the Demel pastry shop in Vienna that differs slightly from what is considered the original. There has never been an official release of the recipe, and many pastry chefs have had a hand in trying to duplicate it. This is my version. It is traditionally served with a dollop of whipped cream and a cup of strong coffee.

6 ounces bittersweet chocolate, chopped
¾ cup unsalted butter, at room temperature
2⁄3 cup plus 2 tablespoons sugar
5 large eggs, separated, at room temperature
2 teaspoons pure vanilla extract
¾ cup all-purpose flour, sifted twice
¾ cup fine quality apricot jam
Glaze (recipe follows)

Glaze
6 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter, at room temperature
¼ cup water
3 tablespoons confectioners’ sugar.

Lightly butter the interior of an 8-inch springform and then line the bottom with a piece of parchment paper cut to fit.
Preheat the oven to 350ºF.
Place the chocolate in the top half of a double boiler over simmering water. Heat, stirring just until the chocolate has melted completely. Remove from the heat.
Combine the butter with the 2/3 cup of sugar in the bowl of a standing electric mixer fitted with the paddle. Beat on medium until very light and fluffy.
Lower the speed and, with the motor running, add the egg yolks, one at a time, beating to incorporate.
Add the melted chocolate along with the vanilla and beat to blend.
With the motor running, slowly add the flour, beating just until the flour is incorporated into the batter.
Remove the bowl from the mixer and set aside.
Place the egg whites in a mixing bowl and, using a hand-held electric mixer, beat the egg whites until frothy. Add the remaining 2 tablespoons sugar and beat on high until stiff and shiny.
Using a spatula, gently fold about one-third of the egg whites into the reserved chocolate batter. When completely blended, begin folding in the remaining egg whites in small batches.
Pour the batter into the prepared pan. Place in the preheated oven and bake for about 45 minutes or until a cake tester inserted in the center comes out clean.
Remove from the oven and place on a wire rack to cool for 15 minutes.
Remove the ring from the pan. Then invert the cake onto the wire rack and carefully remove the bottom plate. Let cool completely.

While the cake is cooling, make the glaze.
Combine the chocolate and butter in a heatproof bowl.
Combine the water and sugar in a small saucepan over medium heat. Bring to a boil. Immediately remove from the heat and beat the sugar water into the chocolate, beating until the mixture is shiny and smooth and the chocolate is melted. Keep warm while finishing the cake.
When the cake has cooled completely, using a serrated knife, cut the cake, crosswise, into two equal halves. Leaving the bottom half on the wire rack, generously coat the cut side with half of the apricot preserves.
Cover the jam-covered half with the top half. Set aside.
Place the remaining apricot preserves in a small saucepan over medium heat. When hot, remove from the heat and press the jam through a fine mesh sieve into a small bowl, discarding the solids.
Using a pastry brush, lightly coat the entire exterior of the cake with the warm jam.
Pour the warm glaze over the top of the cake and, using a metal (offset) pastry spatula, smooth the glaze over the top and sides of the cake, allowing any excess to drip off.
Using a spatula, carefully transfer the cake to a cake plate. Let rest for at least 1 hour before cutting.