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Sacher Torte – ahhh, such a dream of a cake! Everybody loves Sacher Torte and I decided to make heart-shaped Sacher Torte Cake bites as a gift for a sweet Valentine’s Day.
This “Valentines’s Special” video is a bit longer than my other videos but it’s absolutely worth watching it from start to finish. There is a passage where I struggle with the recipe and eventually solve the problem – watch and learn from my mistake! I always embrace struggle since it’s such a great opportunity to learn and grow knowledge.
I love this recipe and the Sacher Cake Bites turned out fabulously! The recipe is very close to the original Sacher Torte from Vienna, it was published by the bakery that bakes them just the way it had been invented by Franz Sacher in 1832. Enjoy!
Ingredients
Cake
- 140 g butter at room temperature
- 110 g confectioners sugar
- some vanilla extract or vanilla sugar
- 6 egg yolks
- 130 g semi dark chocolate (70% coco)
- 6 egg whites
- 110 g sugar
- 140 g flour, sieved
- 200 g apricot jam
Chocolate Glaze
- 200 g sugar
- 125 ml water
- 150 g chocolate, 70% Coco
Instructions
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In a large bowl, mix the butter, confectioners sugar and the egg yolks.
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Melt the chocolate over a pot of hot water, then let cool a little.
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Preheat the oven to 350°F (180°C)
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Add the Chocolate to the butter mix and stir.
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Beat the egg whites until the mass keeps its shape and gradually add the sugar while beating.
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Add the beaten egg whites on top of the butter-chocolate mass.
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Add the flour on top.
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With a large spoon or spatular, mix everything carefully by hand.
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Prepare a baking pan with butter and a thin layer of flour.
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Add the cake batter to the pan and bake.
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Depending on the size of the pan: bake for 40 to 60 minutes. During the first 10.15 minutes of the baking time, leave the oven door slightly open.
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Check the cake inbetween: The cake is ready when you press your finger on top and feel a slight resistance.
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When you take the cake out of the oven, turn it upside down but leave it in the baking pan.
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Let the cake cool completely before proceeding.
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If you want to make Sacher cake bites, use heart shaped cookie cutters and cut as many hearts as possible. Otherwise leave the cake as is and proceede with the apricot jam.
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Heat the apricot jam in a pot, then pass it through a fine sieve to make sure there are no fruit pieces or lumps in it.
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Spread the apricot jam on top and on the sides of the cake or – if you make cake pites – just on top. Optional: Cute the cake horizontal in halfes and spread a layer of jam between the two cake layers.
The Glaze
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In a pot, mix the water and sugar and let boil for about 5 – 6 minutes to make a sirup. Let cool completely.
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Melt the Chocolate over a pot of hot water.
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Carefully add some of the sirup to the melted chocolate. Stir and add more and more sirup
