Long time no see! Ever since I started my new job, I’m struggling to find time for the more pleasurable things in life, such as writing blog posts. However, now that I’m back, here’s an incredibly delicious recipe.
Two weeks ago I flew back home to Austria to spend my autumn vacation there and I have to admit, I’ve never eaten out as much as I did during this one week. It all started with a family get-together to celebrate my birthday. When my mum asked, what type of cake she should bake, all I had to say was “Same procedure as last year. Same procedure as every year.” After performing some magic in the kitchen, my “Sachertorte”, a rather famous speciality of Viennese cuisine, was done.
Today I want to introduce you to this magic, so all of you can bake a cake just as delicious as this one. Some of you might have already tried the famous “Sachertorte” at Hotel Sacher in Vienna or Salzburg and know that the glaze of the original cake is quite solid and very thick. Too thick to our taste. So instead of using the original glaze, mum always makes what we call “Pariser Creme” because it won’t become solid while in the fridge and because it simply tastes so much better.
As it was my birthday, and all the presents and nice people that came to congratulate me needed my fullest attention, I asked my incredibly talented cousin Niki from Niki eats to take some pictures for me. Make sure to check out her blog as well. The recipe for her macarons is impeccable.
Enough talk now. Let’s get to work.
Ingredients (makes one cake)
for the dough:
140g dark chocolate
100g confectioner’s sugar
8 egg yolks
8 egg whites
140g all-purpose flour
~100g apricot jam
for the glaze:
1/8 l cream
120g dark chocolate (in small pieces)
- Melt the chocolate, then let it cool down a bit.
- Preheat your oven to 150ºC.
- Beat the margarine until it is frothy, then slowly add the chocolate, egg yolks and most of the sugar (leave some for later). Beat very well until it is fluffy.
- Beat the egg whites until stiff, then add sugar and beat just a little more. If you can turn your bowl up-side-down without having your egg whites all over your place, you are good to go.
- Slowly add the stiff egg whites and the flour to the yolk-mixture, taking turns with the egg whites and the flour. Don’t use your hand mixer, but a whisk for this step, otherwise your egg whites will lose their fluffiness and the cake won’t turn out the way it should.
- Cover the bottom of a spring-form pan (the diameter should be between 24 and 26 cm, depending on how thick you want the cake to be) with parchment paper, and grease the sides of the pan so the cake won’t stick to it later on.
- Pour batter into pan and bake at 150ºC for 20 minutes. Then increase the heat to 180ºC and bake for approximately another 40 minutes.
- Let it cool down.
- Once cold, heat up your apricot jam and thinly spread it onto your cake.
- For the “Pariser Creme”, put cream and chocolate in a small sauce pan and heat it up to a boil, then turn off the heat and stir, stir, stir. This makes sure you get a smooth consistency and not a glaze that looks as if there were little pieces of Titanic floating in there. Stir until the icing has cooled down and reached a creamy, not runny consistency (yes, that might take a while, but hey, it’s a good workout for your wrists).
- Place your cake on a pot map or anything else that lifts the cake up just a tiny bit. This ensures that any excess chocolate sauce drips onto your working surface instead of soaking the bottom of your cake in chocolate. Pour the glaze over the cake, spread evenly and don’t forget the sides.
- You can decorate your cake if you want, but just FYI, the original “Sachertorte” is never decorated. It’s perfect the way it is.
- Store in the fridge until your party begins.
- Serve with whipped cream.