Sacher Torte

Baking a Sacher Torte sounds more challenging that it actually is. It’s based on simple ingredients, a little technique and yes, also a decent chunk of time if you want to add the glaze and personalized icing. Here’s how it’s done.

1 cup butter
1 cup sugar
1 cup white AP flour, sifted (+ 1 Tbsp for cake pan)
1 cup dark baking chocolate
9 eggs
1 tsp vanilla extract
1 1/2 Tbsp whipping cream
1 Tbsp and 1 tsp baking powder
Filling and Glaze:
2 Tbsp raspberry jam
3 Tbsp apricot jam (smooth)
1/2 cup dark baking chocolate
1/2 cup butter
1/2 cup powdered sugar
1 tsp lemon juice

Pre-heat oven to 360 degrees F.
Prepare cake pan with removable bottom by clipping in a sheet of wax paper on the bottom. Lightly oil and evenly distribute 1 Tbsp of flour. Remove excess flour.
Whip butter until fluffy and light yellow.
Add sugar and continue to whip.
Add vanilla essence.
Separate egg yolks and add one-by-one to butter mixture, each time whipping it up.
Keep egg whites in a large bowl.
Carefully melt chocolate in a double water bath making sure it does not over-heat or it will turn grey.
Let cool lightly and mix in with butter mixture.
Add sifted flour and continue to mix until combined.
Stiffen up eggs whites and add in three parts, always carefully integrating it into the dough.
Pour into cake pan.
Bake for 50 minutes or until a tooth pick inserted comes out clean.
Let cool completely.
Once cooled, remove carefully by running a knife along the outside perimeter. Remove cake pan walls.
The cake will be inverted on its top to make sure it has nice round edges, so if it has risen unevenly, be prepared to horizontally cut off a slice to make it even.
Invert cake, peel off paper and carefully slice cake in half horizontally.
Carefully remove top half and spread raspberry marmalade on the top of the bottom half.
Carefully return top half and make cake even.
Spread apricot marmalade all over the top and sides of the cake. This will ensure that the chocolate glaze will run smoothly along the cake and not soak in.
Heat chocolate and butter in double water bath.
Pour chocolate all over top and let it run down the sides to cover the whole cake.
Let cool completely.
Make icing by combining powdered sugar with lemon juice. It has to be very stiff and not too runny… Mix well and pour into a small zip-log bag. Close properly and cut tiny whole in one corner. Use to write your birthday message on top of the cake.