Chocolate sacher recipe. Sacher Torte - classic and new recipes for the Austrian dessert

The most popular Austrian dessert and one of the most famous cakes in the world is Sacher cake. 2017 marks the 185th anniversary of the delicious dessert recipe invented by 16-year-old chef Franz Sacher. Until now, only officially there are two versions of the original cake recipe. One, the Original Sacher-Torte, served at the Hotel Sacher in Vienna and owned by the Sacher family, features two cake layers and two layers of apricot jam. The second recipe, called Eduard Sacher-Torte, is the property of the Viennese confectionery Demel, where Franz Sacher’s son worked and refined his father’s recipe; the cake consists of one cake layer, the top of which is covered with apricot jam and glazed. Today we will be preparing Original Sacher-Torte.

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely combines the traditions of Austria, Italy and Germany.

Recipe author: Inna Belyaeva
After cooking you will receive 1 pc.
Cooking time:

Ingredients

6 pcs. egg
100 g sugar
130 g dark chocolate
140 g butter
100 g powdered sugar
140 gr wheat flour
200 g jam
200 ml cream 33%
300 g chocolate drops

Cooking method

Remove the butter from the refrigerator in advance so that it comes to room temperature. Prepare two clean and dry bowls. Separate egg yolks from whites. It is important to ensure that no water gets into the bowl with the whites, otherwise they may not whip up.

Using a mixer, begin the process of beating the egg whites. When the mass becomes white and airy, add 100 grams. sugar and continue beating until thick and pearly. The whites should not fall out of the bowl if you try to turn it over.

Chop the chocolate with a knife and melt it in a water bath, making sure that no water gets into the chocolate. Stir the chocolate during the process with a clean, dry spoon - this will allow it to melt quickly and evenly.

Beat the butter at room temperature together with the powdered sugar with a mixer for 4 minutes until it has an evenly creamy white consistency. Then add the yolks to the mixture and beat again.

Add warm melted chocolate to the creamy mixture and stir with a whisk until the consistency is even.

Then add sifted premium flour into the mixture and mix with a whisk until it has a smooth texture.

Turn on the oven and preheat to 180 degrees. Add whites to the dough. Trying not to damage their delicate consistency, beat the mixture with a whisk until smooth, moving evenly from top to bottom. The dough should be airy and very tender.

Prepare a springform baking dish with a diameter of 16 cm, grease it with butter and line the bottom with baking parchment.

Divide the dough in half for two cake layers. Pour the first part into the mold and carefully distribute the dough over it.

Bake in the middle of the preheated oven for about 35-40 minutes. You can check readiness with a wooden skewer - it should come out dry from the middle of the sponge cake, but it is important not to overdry the cakes. Remove the crust from the oven and cool on a baking rack. If the middle of the cake rises into a hump during baking, then after removing it from the oven, but before removing it from the mold, you need to use a dry and clean towel to press the hump with gentle pressing movements, returning it to its place and leveling the surface. Prepare the second sponge cake in the same way.

Stir apricot marmalade or confiture until smooth, spread half of the marmalade on the top and sides of the first cake layer.

Place the second one on top of the first layer and brush with apricot jam again.

Pour the cream into a saucepan and heat on the stove until hot, but do not boil. Remove from stove. Add the chocolate chips to the cream and stir until completely dissolved to create a smooth chocolate glaze. Drizzle glaze over cake; It is most convenient to do this on a baking rack so that excess glaze flows out into a supported plate. If necessary, use a flat knife or a special spatula to smooth the top of the icing on the cake. You need to be careful not to damage the cake or remove too much icing from the top.

Place the cake in the refrigerator for at least 6 hours.

Sachertorte ready!

Bon appetit! In Austrian coffee shops, the cake is served with whipped cream.

The fame of Viennese desserts has long gone beyond the borders of Austria; the country has been famous for its confectioners for several centuries. Even those who have never been to Vienna have heard about amazing cakes, strudels, waffles, chocolate and coffee, but the Sacher cake managed to overcome this level - it can be considered the calling card of the Austrian capital.

The legendary Sachertorte is the pride of Vienna

The chocolate Sachertorte will soon turn 200 years old - an enviable age for a culinary recipe. Only two Viennese establishments offer visitors Sachertorte according to the classic recipe, and getting this right was not easy. The heirs of Franz Sacher valued secrets; to this day, recipes in cookbooks are very approximate and the result is not exactly the same as the original cake. True, only those who are lucky enough to try this wonderful dessert, one of the most famous in the world, can find out about the catch.

The refined Sacher-Torte has no complex ingredients and there seem to be no tricks in preparation, but the taste surprises with its elegance and refined brevity. It is simply very tasty, provided that the cake was prepared by a master.

In general terms, the recipe for Sachertorte can be described as follows: the chocolate sponge cake should be divided in half, coated with apricot jam and covered with a thin layer of dark chocolate glaze. The signature cake always has a chocolate seal and the Sacher inscription. In cafes, sugar-free whipped cream is added to the serving. I can’t even believe that from chocolate, butter, flour, eggs, sugar and apricot jam you can bake something that will attract all the sweet tooth in the world.

The story of Franz Sacher's chocolate miracle

As often happens, the famous chocolate Sachertorte appeared thanks to a happy coincidence. Back in 1832, the Austrian diplomat and politician Clemens von Metternich, known for the political reorganization of Europe, decided to surprise invited guests with a new dish. He ordered a cake from the court pastry chef, but that day he was ill, and his student, sixteen-year-old Franz Sacher, replaced him in the kitchen. The young man boldly set to work and, from what was at hand, created a masterpiece - the Sacher cake, which was soon applauded by all of Vienna.

Over time, the fame of the talented pastry chef spread throughout the city. Franz received orders from wealthy residents of the capital, and then the best restaurants and customers from other European countries began to contact him. Sacher opened his own thriving business, but kept the secret of the cake that brought him fame secret. The confectionery earned an excellent reputation and the founder’s son Edward very profitably sold the Sacher recipe to the Demel cafe, from which desserts were supplied to the emperor’s court.

Business went so well that in 1876 the family was able to open a hotel, where the restaurant served Franz's chocolate cake. Prosperity continued until 1934 - the Sacher Hotel went bankrupt, and the grandson of Sacher Sr. had to take a job at the Demel confectionery.

The “Cake War,” which began in 1938 and lasted twenty years. The dispute over the copyright of the chocolate cake was fought between the Sacher and Demel hotels. The disagreements revolved around problems with the apricot layer and the use of margarine in the recipe instead of butter. The court reconciled the parties: the Sacher Hotel received the right to the name Original Sacher Torte and a signature chocolate seal, and Demel received the name Eduard Sacher Torte, later changed to Demel’s Sacher Torte, the right to smear only the top of the sponge cake with apricot jam and a seal in the form of a chocolate triangle.

Now Sachertorte can be ordered in any coffee shop in Vienna and many other cities in different countries. The confectioners unravel the mysteries of Frans Sacher and, I must admit, they succeed. The chocolate cake is prepared by Sacher representative offices in Japan, the USA, and China.

Everyone who was lucky enough to enjoy the original Sacher in Vienna says that the cake is very good, but variations on its theme, made by professionals, are not inferior in either the sophistication of taste or design.

How to make Sachertorte at home

Although the original recipe is still unknown, it is not very difficult to reproduce the Viennese dessert. Baking a good biscuit requires quality ingredients and basic culinary skills. A layer of apricot jam permeates the baked goods and gives the cake a pleasant sourness, which distinguishes Sacher from similar desserts. If you love the taste of chocolate, remember the famous Soviet “Prague” - this is one of the variations on the “Sacher” theme.

Your efforts will be rewarding, but first choose the right chocolate, good quality flour, real butter and the right jam. There is no doubt that the uniqueness of the dish is ensured by the professionalism of the confectioners and strict adherence to the recipe.

Classic recipe for chocolate Sacher cake

Products for biscuit:

150 g sifted premium flour
150 g dark non-porous chocolate without additives (at least 70% cocoa)
180 g sugar
6 eggs
120 g butter
10 g vanilla sugar
A tablespoon of cognac

Filling:

200 g apricot jam

Ganache:

150 g dark chocolate
50 g butter
100 ml 20% cream

Preparation:
You should start by baking the biscuit:

Break the chocolate bar into small pieces and melt in a water bath. Stir constantly to ensure the chocolate melts evenly and does not overheat. Make sure that no water or steam gets into the container with chocolate. Remove from stove and cool.
Cut the butter into pieces and let soften at room temperature. Add 90 g of sugar and vanilla to soft butter. Beat with a mixer.
Separate the yolks from the whites; the dishes should be dry and clean, without oil deposits.
Add the yolks to the whipped butter. Whisk.
Pour in the chocolate and a spoonful of cognac. Beat with a mixer until smooth.
Beat the whites with a mixer equipped with well-washed and dry attachments. When the whites form a stable foam, add the remaining sugar and continue beating. Well-beaten whites do not spill out of a tilted bowl.

Add the whites one spoon at a time to the chocolate-butter mixture and gently mix with a spatula from bottom to top.
Sift the flour and gradually add it to the mixture, continuing to knead from bottom to top. The dough should turn out homogeneous and fluffy, try to maintain the consistency - the quality of the sponge cake depends on it.
Preheat the oven to 180°C.
Take a springform cake pan with a diameter of 22-24 cm. Line with parchment and lightly grease the sides with oil. Fill with dough, try to form a mass with a depression in the middle - this will prevent the sponge cake from cracking during baking.
Bake for about half an hour (+/- 5 minutes), but do not open the oven so that the baked goods do not settle.
The perfect sponge cake is slightly moist. Pierce the pastry with a match or a toothpick; if there are wet crumbs on the stick, but not wet dough, the sponge cake is ready.
Remove from the oven and let cool in the pan. Remove and cut with a sharp knife. To make the task easier, place the sponge cake on a flat plate, place two matchboxes next to each other, position the knife so that it plunges into the pastry, and turn the plate until a circle is outlined. Now you can cut the sponge cake into two even layers.
Prepare the apricot jam by whisking it with a mixer until the consistency is smooth and homogeneous.

Place the cake on a flat plate with the cut side up and spread evenly with half the jam.
Cover with the second cake layer and spread the remaining jam over the surface and sides. Place the cake in the refrigerator.

Preparation of ganache:

Break the chocolate into a heatproof bowl.
Heat the cream and butter over low heat with constant stirring. The mixture should not boil.
Pour hot cream and butter into chocolate.
Place over low heat and stir until the mixture becomes glossy and smooth.
Let the ganache cool, if it is runny, put it in the refrigerator.

Cake decoration:

Remove the cake from the refrigerator and coat all sides with ganache, smoothing with a spatula.
The surface can be decorated with melted chocolate using a cornet.
Place the finished cake in the refrigerator for at least 8 hours. It is better to let the cakes soak for 24 hours.

The cake can be served with whipped cream or ice cream circles.

Recipe for Lenten Sacher Torte

Chocolate cake is not a dietary dish - each serving contains about 600 kcal. If you are watching your figure, a delicious dessert can be prepared using a gentle recipe that contains chocolate, but does not contain butter, cream or eggs. The taste of the Sachertorte will change slightly, but the Lenten version is worth considering.

For the biscuit:

250 g sugar
250 g vegetable oil
500 ml almond milk
100 dark chocolate
600 g premium flour
5 tablespoons cocoa powder
2 teaspoons baking powder
Half a teaspoon of salt
2 tablespoons lemon juice

For cream:

270 ml strong brewed black tea
300 g dark chocolate
200 g apricot jam

For registration:

Some dark chocolate chips
7-9 pieces of dried apricots

Preparation:

Break the chocolate and pour warm almond milk over it. Dissolve in a water bath.
Remove from heat and gradually add sugar, butter, cocoa, baking powder and salt. Stir until the mixture becomes homogeneous.
Add flour, knead the dough.
Line the pan with parchment and grease the edges with butter. Preheat oven to 180 about S.
Flatten half the dough in the pan and bake for 30-35 minutes without opening the oven. Repeat the process with the second cake layer. Let the cakes cool.

Brew tea and break chocolate into it. The tea must be hot for the chocolate to dissolve. Stir.
Pour cold water into a wide container, preferably adding ice. Place the bowl with the cooled tea leaves and chocolate in cold water and beat with a mixer.

Assembling the cake:

Stir the jam with a mixer.
Brush the surface of the cake, cover with a second layer and cover with jam. The sides of the cake also need to be greased with jam.
Place in the refrigerator for half an hour.
Pour a little cooled glaze over the cooled cake and spread with a spatula.
You can decorate the frozen glaze with grated chocolate, almonds and dried apricots.

Lenten Sachertorte is somewhat different from the original, but it is tasty and not as high in calories.

Sachertorte in a box.

Sacher cake in a slow cooker

In a slow cooker, Sachertorte can be prepared according to any recipe. A capricious biscuit often upsets and becomes a difficult obstacle to overcome - it cracks in the oven, burns, bakes unevenly, and falls off. The multicooker creates ideal conditions under which success is almost guaranteed.

Useful tips for baking sponge cakes in a slow cooker:

Knead the dough strictly according to the recipe, do not lose sight of the “little things”, like beating and cooling.
Grease the sides of the bowl with warm butter.
Do not open the slow cooker until the sponge cake is baked.
Select the “Baking” mode and set the time to 60 minutes.
After the final signal, do not rush to remove the biscuit from the multicooker; let it cool for half an hour. There is no need to leave baked goods for a long time - they may become stale.

Preparing the glaze, coating the cake layers and decorating the cake is the same as in previous recipes.

Sacher cake is the pride of Viennese confectioners. Its popularity can only be rivaled by the famous American apple pie, Italian Gelato and Polish babka. Be patient, don’t skimp on products, and you will find out why Sacher is loved all over the world. As a bonus - the reputation of a person who knows how to cook one of the most delicious cakes in the world.

One of the most beloved Viennese desserts is Sachertorte. The confectionery product has a refined chocolate taste. To prepare this dessert you don't need any special culinary knowledge. All that is required of a culinary beginner is to follow the recipe recommendations. Sachertorte goes well with coffee and other hot drinks.

Classic Sachertorte recipe

If you are still looking for the perfect chocolate confectionery, we recommend that you pay attention to the recipe for making the classic Sacher Torte. At the end of cooking, you can enjoy a rich and aromatic dessert that will definitely be included in your list of favorite cakes.

To prepare the dessert, you will need the following ingredients:

Butter 75% fat – 180 grams.
Powdered sugar or cane – 10 teaspoons.
2 bars of dark chocolate.
A pinch of salt.
Vanilla extract to taste.
6 eggs.
180 grams of sugar.
140 grams of flour.
Apricot or orange jam - 500 grams.
Heavy cream – 100 grams.
Honey – 5 teaspoons.
Cocoa – 6 teaspoons.

Cooking method:

Be sure to adhere to the specified proportions. To prepare the confectionery product, melt it in a water bath. Place the melted chocolate aside. Take butter and add powdered sugar.

Start beating the mass. Once the butter and powder have reached a smooth consistency, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.

Separate the whites from the yolks. Add the yolks to the chocolate-butter mixture and continue whisking until completely solidified. In a separate bowl, beat the egg whites and sugar (can be replaced with powdered sugar).

The output should be a very airy mass. Gradually and very carefully begin to introduce the whipped whites into the chocolate-cream mass, slowly stirring with a spoon.

Sift the required amount of flour through a sieve and carefully fold it into the chocolate mass. Pour the resulting dough into a mold and bake at 180 degrees for 60 minutes. After cooling, the prepared biscuit should be cut into two parts.

To prepare the impregnation, take apricot jam and add 7 tablespoons of warm water to it. Mix the mixture thoroughly with a spoon and bring it to a boil. The less syrup you get, the better. Hot impregnation should be thoroughly poured over the top and bottom cakes. After processing the dessert, it should be placed in the refrigerator.

The remaining chocolate should be melted in a water bath. Gradually add cream, honey, jam and cocoa powder into the chocolate mixture. Beat the chocolate mixture for 3 minutes. It hardens quickly, so it should be applied to the chocolate cake immediately. should be distributed evenly over the sides and tops of the cake. Dessert is ready!

Recipe for Austrian Sacher Torte at home

There are rumors that the authentic recipe for the Austrian cake is known only to the chefs of the famous Sacher Hotel. Those lucky ones who managed to taste the dessert claim that they have never tasted anything tastier. Confectioners from all over the world are experimenting, introducing more and more new ingredients into the cake, so that beginners in the confectionery business can prepare the famous chocolate dessert at home.

Ingredients for the crust:

Softened butter – 200 grams.
A glass of sugar.
5 eggs.
A glass of flour.
Dark chocolate bar.

Ingredients for glaze:

Water – 140 grams.
Sugar – 140 grams.
Chocolate bar.
Apricot jam.

Cooking process:

Melt the chocolate bar in a water bath. In a separate bowl, beat butter and sugar. Add the creamy mixture gradually to the cooled chocolate mixture. Mix until the consistency is homogeneous. Separate the yolks from the whites. Place the whites in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mixture, continuing to beat.

We take the whites out of the refrigerator, adding a pinch of salt to them. Beat the mixture until a characteristic, stable foam appears. Add 1/3 of the protein mass to the chocolate mixture, and gradually add flour. Mix everything well and add the rest of the proteins. Place the mold with the dough in an oven preheated to 180 degrees. Bake for about one hour. Divide the biscuit into two parts and let it cool.

To prepare the impregnation, it is not necessary to use apricot jam. Confectioners recommend paying attention to orange, mango and grapefruit fillings. Pass 100 grams of the selected jam through a sieve, adding 100 grams of water. Bring the mixture to a boil. Pour the syrup into the cakes and place them in a cool place. Let's start preparing the glaze.

Mix water and sugar. Place the saucepan on the stove for cooking. Stir the glaze constantly until the sugar is completely dissolved. When the sugar has dissolved, remove the glaze from the stove and add the chocolate pieces into the mixture. Stir the mixture vigorously until it becomes homogeneous. The chocolate glaze is ready, coat with the cake mixture, and enjoy your meal.

How to cook Sachertorte in a slow cooker?

Baking in a slow cooker is particularly fluffy, tender and fragrant. The famous Sachertorte can be easily prepared in a slow cooker, and for this you will need the following ingredients:

For the biscuit:

120 grams of premium flour.
120 grams of sugar. Better than reed.
120 grams of butter.
Chocolate bar.
5 eggs.

For glaze and impregnation:

Apricot jam – 7 spoons.
Two bars of chocolate.
Lemon juice.
Heavy cream.

Preparation procedure:

Melt butter and chocolate in a water bath. Separate the yolks from the whites and beat with half a glass of sugar. Add the mixture to the chocolate mixture and mix well. Sift the flour through a sieve and add it to the mixture. In a separate bowl, beat the egg whites with the remaining sugar until foam forms.

Add protein cream to the dough. Pour the mixture into the mold and bake it on the “Baking” mode for one hour. Don't forget to grease the multicooker pan with butter.

Preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mixture. Place the saucepan on the fire and bring to a boil. When the cake is cooked, you can divide it into two parts or leave it whole - it’s a matter of taste. Soak chocolate sponge cake in apricot syrup and let it sit in the refrigerator.

To prepare the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan. Once the chocolate has melted, stir in the heavy cream.

You can add vanillin to taste. Remove the cakes from the refrigerator and coat the cake with frosting. The Sacher cake is ready!

Recipe for a Lenten version of Sachertorte

The Lenten version of Sachertorte is just as tasty and rich. And most importantly, the recipe is suitable for the category of people who adhere to fasting. To prepare the confectionery product, you will need:

Wheat flour - glass.
5 tablespoons cocoa powder.
Sunflower oil.
A glass of sugar.
Soda, vanillin, salt, vinegar.
2 chocolate bars.
Cinnamon.
Tangerine jam.
One lemon and orange.
Orange zest.
Water.
50 grams of chopped almonds.

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and the zest of one orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, and begin stirring the mass with a whisk.

Gradually add flour and cocoa. At this stage it is better to use a mixer to avoid the formation of lumps. Quench half a teaspoon of soda with vinegar and pour into the mixture. Pour the dough into the mold and bake at 200 degrees for one hour.

The surface of the baked sponge cake should be coated with tangerine jam, and the cakes should be allowed to brew for about an hour. During this time you can prepare the chocolate glaze.

Melt two chocolate bars in a water bath and add 2 tablespoons of sunflower oil to the mixture. Frost the cake and let it set until it forms a rough crust. Bon appetit!

Preparing the glaze

There are many options for making Sachertorte icing. However, most sweet tooths and confectioners prefer the classic cooking option.

To prepare the glaze you will need:

A couple of bars of dark chocolate.
150 grams of heavy cream.
50 grams of butter.

This glaze will turn out not only tasty, but also spectacular. If you do not overheat it, the resulting glaze will be matte. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sacher Torte is ready!

If you are new to the confectionery business, then at each stage of preparation, many questions may arise. Follow these tips to help you bake a truly delicious chocolate dessert:

To prevent the sponge cake from rising during baking, cover the pan with a layer of foil.
Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
To prevent the cake from settling, the protein mass should be introduced into the dough, carefully mixing it with a spoon.
To add piquancy to the cake, you can add a few drops of rum to the impregnation.
Chocolate does not necessarily melt in a water bath. A microwave oven is suitable for this purpose.

The Sachertorte is perfect. This confectionery will brighten up a boring day with chocolate notes! And it will also take its rightful place on the holiday table.

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Sachertorte is a traditional dessert of Austrian cuisine, and it is also considered one of the best cakes in the world. This cake has a delicious chocolate flavor and a simple fruity note thanks to the presence of jam.

The history of the chocolate Sacher cake

The history of its creation is described in old Austrian cookbooks; you can often see dessert recipes that can be called copies of this masterpiece, but the same Viennese Sachertorte that everyone knows about now appeared thanks to an amazing insight.

This happened in 1832, when Prince Metternich asked his personal chefs to come up with some new masterpiece for an important dinner. Unfortunately, the minister's chief cook fell ill that day, and all responsibility passed to the young Franz Sacher, who was still learning how to cook.

Despite his worries, the novice cook coped with the task perfectly, and the guests enjoyed the dessert. However, at that time the chocolate creation of the novice cook still did not create a real sensation, and his recipe was lost and forgotten for a long time.

Meanwhile, Franz Sacher completed his training and after a couple of years began to hone his skills in the kitchens of wealthy houses in Bratislava and Budapest. In 1848, already a recognized pastry chef, he returned to Vienna, where he suddenly gave up cooking and opened his own shop of gourmet products and wines.

Only Franz’s son, Eduard Sacher, remembered the long-forgotten recipe for the chocolate treat. At that time, Edward worked at the popular Demel confectionery, and it was there that the Austrian sacher cake, which had previously been served at court, gained its popularity.

What is the difference between Sacher torte and Prague torte?

The Sachertorte contains a chocolate sponge cake and a layer of cake layers with jam. In the Prague dessert: chocolate cake layers, a cream layer, only the sides and surface of the cake are filled with jam.

Chocolate Sacher cake is considered a symbol of Vienna and is popular all over the world thanks to good advertising.

Russian is not so well known among foreign citizens. The taste of the cakes is practically the same. Prague has more cream. The main difference can be considered to be the cost, Sacher in Vienna: a diameter of 12 cm costs 19.50 euros, approximately 800 rubles, and a Prague cake costs 256 rubles.

Classic sacher torte recipe

The highlight of this cake is its chocolate base and jam coating. Let's look at how to make Sacher torte at home using the classic recipe.

Ingredients

flour - 150 grams;
sugar - 200 grams;
butter - 150 grams;
chocolate component - 150 grams;
eggs - six pieces;
jam coating - 150 grams.

Preparation

First you need to melt the chocolate products and butter separately. Then you need to beat the yolks and sugar.
Pour in the oil and continue whisking, then add the chocolate.
The next step is pouring in the flour.
Everything needs to be stirred, the mass should come out homogeneous.
Beat the whites until foamy and add sugar. Beat until the sugar begins to dissolve.
Mix the whipped whites with the dough.
After completing the basic steps, you need to pour the resulting dough into the mold and bake for 40 minutes at a temperature of 180 degrees.
Then let the cakes cool and divide them into two parts.
Coat the cake with cream and pour glaze (melted chocolate). Place in the refrigerator for several hours.

There is a twist (for lovers of additives) - the top of the dessert needs to be greased with jam before coating. After soaking, it can be served.

Almond cake recipe in a slow cooker

Using the previous recipe, you can understand how and from what the Sacher torte is created.

But how to work if there is no oven?

The sponge cake can be made in a slow cooker using the same ingredients. For example, repeating the dessert with almond crumbs. In a multicooker, the biscuit will be made in an hour using the “Baking” function.

Lenten Sachertorte recipe

Lenten baking is in no way inferior to cakes baked using eggs and dairy products. Make a Lenten Sacher masterpiece and enjoy its taste.

Basic components for the test

sugar – 250 grams;
butter - 250 grams;
almond milk products - 500 ml;
dark chocolate - 100 grams;
flour – 600 grams;
cocoa powder - five small spoons;
baking powder - two spoons;
salt - 0.5 teaspoon;
lemon juice - two large spoons.

Ingredients for the cream

black tea - 270 ml;
dark chocolate - 300 grams;
apricot-flavored jam - 200 grams;
grated chocolate;
dried apricots.

Description of the process step by step

Divide the chocolate into pieces and pour warm milk over it. Stir until the chocolate is absorbed.
Pour in the butter, add sugar, cocoa, salt and add baking powder. Change everything.
Sift the flour and stir into the dough.
Pour half the dough into the mold and bake at 180 degrees. Make another cake in the same way.
Brew black tea and dissolve chocolate products in it.
Make an "ice" bath. Add liquid with ice to the pan, place a container of chocolate tea in it and beat with a mixer.
Cover the cakes completely with jam.
Cover the baked goods with the cooled glaze. Sprinkle chocolate chips on top and garnish with dried apricots.

Sachertorte in a slow cooker

Baking in a multicooker stands out for its splendor, taste and aroma. The popular Sacher dessert can be quickly prepared in a slow cooker.

Ingredients

120 grams of flour;
120 grams of sugar;
120 grams of butter;
some chocolate;
five eggs.

For glaze and impregnation:

apricot jam – seven teaspoons;
several chocolate bars;
lemon juice;
cream.

Preparation

Melt the butter and chocolate products in a water bath.
Separate the yolks from the whites and beat with sugar. Add mixture to chocolate mixture and stir.
Sift the flour through a sieve and add it to the mixture.
In a separate bowl, beat the egg whites with a small portion of sugar. Add the resulting cream to the dough.
Grease the multicooker pan with butter. Pour the mixture into the mold and bake for an hour in the “Baking” mode.
Pass the jam through a sieve and add water and lemon juice to the mixture.
Place the saucepan on the fire and bring the process to a boil.
When the shortbread is ready, it will need to be divided in half or left whole - this is a personal choice.
Chocolate sponge cake, you need to soak it in jam and put it in the refrigerator.
To create the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan.
Once the chocolate melts, add the heavy cream.
Remove the cakes from the refrigerator and frost the dessert.

Sacher torte with cherries

Sachertorte with cherries is considered one of the best Viennese delicacies.
The confectionery masterpiece is distinguished by its unique chocolate taste. To prepare a product, you don’t need to learn something for years.

Ingredients

dark chocolate - 300 g;
butter - 130 g;
powdered sugar - 150 g;
chicken egg - six pieces;
vanilla pod - one piece;
sugar - 500 g;
flour - 130 g;
cognac - two tablespoons;
cherry - 250 g;
heavy cream - 170 ml.

Preparation

Melt 125 grams of chocolate products using a water bath. Set aside.
Stir the butter, add powdered sugar, yolks, vanilla pieces, and beat until smooth.
Beat the egg whites and a little sugar until soft peaks form. The foam should hold its shape and not fall off the whisk.
Add some egg whites to the chocolate and stir gently with a spatula.
Add the second part of the whites to the yolks and butter, stir.
Combine the two masses and mix very carefully with a spatula, without pressing.
Add flour and mix everything slowly again. Place the dough in a mold and place in an oven preheated to 180 degrees for 45 minutes. Refrigerate.
Place the cherries and one hundred grams of sugar in a saucepan, bring the mixture to a boil, stir until the sugar dissolves, pour in the cognac, boil for a minute, remove from the heat and cool.
Divide the cold shortbread into two parts. Pour the cherry mixture over the first one. Divide the liquid separated from the cherries into two parts and soak all the cakes. Cover the first shortbread with the second.
Divide 175 grams of chocolate into pieces, add cream and 300 grams of sugar, place on low heat, stir until the mixture is smooth. Cool a little.
Cover the product with warm glaze on all sides, coat the sides. Place your masterpiece in the refrigerator overnight.

If you are a beginner in cooking, then at every stage of cooking, questions will appear. Follow the recommendations that will help you prepare a delicious confectionery product.

To prevent the sponge cake from rising during baking, cover the pan with layers of foil.
Before beating the eggs, place them in the refrigerator for half an hour.
To prevent the shortbread from settling, the protein mixture must be added to the dough, stirring gently with a spoon.
To add a piquant taste to the impregnation, you can add a couple of drops of rum.
Chocolate can be melted in the microwave.

The Sachertorte is perfect. Dessert will brighten up a boring day!

Sachertorte is a chocolate dessert developed by Austrian confectioner Franz Sacher in 1832. The original recipe of this cake, rightfully considered one of the most popular in the world, is kept in the strictest confidence, but in fact it is not difficult to reproduce the taste of the Austrian dessert. The pastry is a chocolate sponge cake soaked in apricot jam and covered on all sides with a layer of chocolate glaze. Thanks to the jam layer, the crumb acquires a characteristic sourness, which distinguishes Sacher from many other similar cakes.

Today we will try to make an Austrian dessert with our own hands. By the way, if you are a fan of this dish, we also recommend preparing it, which has been known since Soviet times and is considered a variation of “Sacher”.

Ingredients:

For the biscuit:

flour - 150 g;
dark chocolate - 150 g;
sugar - 180 g;
eggs - 6 pcs.;
butter - 120 g;
vanilla sugar - sachet (8-10 g).

For filling:

apricot jam - 200 g;

For the ganache:

dark chocolate - 150 g;
butter - 50 g;
cream 20% - 100 ml.

Sacher cake recipe with photos step by step at home

How to make a chocolate Sachertorte cake

We are preparing a biscuit. Break the chocolate into slices and simmer in a “water bath,” stirring constantly. We achieve a smooth chocolate mass without clots. Remove from the stove and cool.
We take the butter out of the refrigerator, let it soften, and then beat it with half a portion of granulated sugar (90 g) and vanilla sugar.
Carefully separate the egg yolks from the whites and add them to the butter mixture. Whisk.
Next add the cooled melted chocolate. Again we work with the mixer until a smooth and homogeneous composition is obtained.
Beat the egg whites until stiff, gradually adding the remaining sugar. Don’t forget that dishes and whisks must be perfectly clean and dry when working with protein mass! To check the readiness of the proteins, tilt the bowl. A properly whipped mass should hold its shape and remain completely motionless.
Add the whites to the butter-chocolate mixture in small portions, carefully folding them in each time using a silicone spatula using upward movements.
When all the whites are mixed in, sift the flour into the mixture in portions (about 4 additions), continuing the movements from bottom to top. Our task is to achieve homogeneity, but at the same time not allow the dough to settle. The more “airy” the mass turns out, the fluffier and more tender the finished biscuit will be!
Cover the bottom of a 22 cm diameter mold with parchment and lightly rub the sides with oil. Fill the container with chocolate dough and place it in a hot oven at 180 degrees for about 25-35 minutes. It is important not to dry out the sponge cake for the Sachertorte - it should turn out a little moist. To check readiness, dip a toothpick or match into the crumb. If there is no longer any wet dough on the stick, but some wet crumbs remain, the sponge cake is ready!
After cooling completely, remove the cake from the pan and cut lengthwise into two layers. If a convex top has formed on the biscuit, carefully trim it with a knife.
How to form a Sacher cake - recipe with photos step by step
Lightly beat the entire portion of jam with a mixer to obtain the smoothest and most uniform consistency.
Place one cake on a plate (the porous side should be on top). Coat the chocolate base with half the jam. Distribute the apricot layer evenly over the entire area of the biscuit.
Cover the dough with the second chocolate cake. Spread the remaining jam over the surface and sides of the cake. Place the almost finished dessert in the refrigerator.
How to make chocolate ganache for Sachertorte
While the cake is cooling, prepare the ganache. Break the dark chocolate into pieces and place in a heat-resistant container.
Mix the cream with butter and place on low heat. Stirring, heat the liquid until hot (do not boil), and then immediately pour into the chocolate. Mix the mixture intensively until it becomes completely homogeneous and glossy. If the ganache is too liquid, put it on the refrigerator shelf and wait until it thickens.
We take out the cake and cover it on all sides with chocolate. Level it with a spatula.
If desired, draw an inscription or any pattern using a cornet, and then put the cake in the refrigerator again. Soak for at least 8 hours.
Cut the finished Sacher torte into portions and serve. The dessert goes very well with whipped cream or classic ice cream.