The Sacher cake is well known in the whole world. Of course, the original recipe is a big secret and two famous bakeries fight over who got the REAL original Cake, Cafe Demel and Cafe Sacher. We might never solve this mystery but in the meantime this is a perfect cake for birthdays and other celebrations.
My favorite part of the cake is the chocolate icing!
This recipe is from the cookbook "der goldene Plachutta" by Ewald and Mario Plachutta. You can find the german version of the book HERE.
Sacher Cake
Ingredients for a ⌀ 24cm cake tin
180gr. couverture
180gr. all purpose flour
180gr. butter, room temperature
80gr. powder sugar
1 Tbs. vanilla sugar
8 egg yolk
8 egg whites
150gr. granulated sugar
250gr. strained apricot jam, to fill
butter to brush the cake tin and some flour
Chocolate icing:
250gr. couverture
300gr. granulated sugar
Method:
- cut the couverture into small chunks and melt it in a waterbath.
- brush the cake tin with butter and flour it.
- mix the butter, the couverture and the powder sugar together until fluffy. Then add the egg yolks one by one.
- In a seperate bowl, beat the egg whites with granulated sugar until creamy and stiff.
- Stir in a third quickly with a wooden spoon. Fold in the remaining beaten egg whites and flour alternately.
- Pour the mixture into a cake tin, spread up to the edge of the tin with a dough card and bake in a preheated oven at 170 °C (340°F) on the 2. rail from the bottom with top and bottom heat for about 50 minutes.
- Remove the cooled cake from the tin, cut horizontally in the middle and spread the part with cold apricot jam, and then place the top of the cake on top. Put some apricot jam also on top of the cake! The jam helps to apply the glaze evenly and ensures a perfect bond between the cake and the chocolate icing.
- Put the chocolate icing on top and on the sides with a palette knife. Let it cool down completely before serving it!
Chocolate icing:
- Bring granulated sugar to the boil with an eighth of a litre of water, wipe the sugar crystals from the edge of the casserole with a wet brush.
- Stir in the couverture until completely melted. Cook to a temperature of 109°C (228°F). Use a thermometer!
- Remove from the heat and pour through a sieve. Pour about a quarter of the glaze on a stone slab and spread with a pallet. (tempering / tabling)
- In between, slowly stir the remaining glaze in the casserole with a wooden spoon so that no skin forms
- Add the thick cooler glaze back to the warm glaze in the pot and stir.
- Repeat this process until the entire glaze has a thick consistency and a temperatur of about 60°C (140°F).
Add a few drops of oil to the liquid glaze. It then shines more intensely and can be cut better.
Alternatively, I choose to use this chocolate icing instead!