Original Sacher Torte Recipe for Two Lovers

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

torte-slice-with-apricot

Sacher Torte Cake for Two

185 years ago in Vienna, a young man named Franz Sacher created this scrumptious dessert, the Sacher - Torte (a type of chocolate cake). He was an apprentice at the court of the Prince Klemens von Metternich; one day the Prince asked for a new dessert and because the chef was ill, Sacher was the one who created the recipe.

More than 40 years later, Sacher’s eldest son, Eduard Sacher, opened a hotel named “Sacher”; a luxurious spot located in the heart of Vienna.Eduard also became a chef and perfected his father’s recipe, creating the recipe that we know nowadays. He started to sell the cake in his hotel as the Original Sacher Torte.

The hotel still exists and people all over the world go there to try the famous Original Sacher Torte. If a slice is not enough, don’t worry, you can even buy the whole cake!

Sometimes people avoid baking cakes like this one if they don’t have a large group to share it with. I always hear “It is too much cake for a few people”.So, with this recipe you are going to be able to bake a delicious Sacher Torte perfect for two.

Ingredients:

For the cake:

2/3 cup of all purpose flour
1/3 of powdered sugar
2 tbsp of butter, room temperature
2 eggs
2 oz. Extra Dark Organic Chocolate 72%
3 tbsp of apricot jam
1/3 tbsp of vanilla extract
½ tsp of salt

For the chocolate glaze:

1/4 cup of water
2 oz. of Extra Dark Organic Chocolate 72%
1/3 cup of sugar

Instructions:

Preheat the oven to 350 F.
Melt your butter and let it cool down aside. Do the same with your dark chocolate.
Separate your eggs.
In a small bowl, combine the melted butter, melted dark chocolate, vanilla extract and egg yolks together.
In a large bowl add your egg whites and salt. Mix at high speed until foamy, around 3 minutes.
When foamy, add half of the previously sifted powdered sugar and start mixing in high speed again until the mixture becomes thicker.
Add the second half and keep mixing until you are able to make soft peaks.
Take a spoonful of the fluffy egg whites and mix it with the chocolate batter. This will make it lighter.
Now, pour chocolate batter into the fluffy egg whites. Fold it carefully, you don’t want to miss the texture.
Add the all purpose flour, previously sifted too, into the batter and keep folding until completely incorporated.
Pour the cake batter in a small springform pan. A 4 by 1 ¾ inches will work perfectly. I recommend to place a piece of parchment paper under or to rub some butter around the edges before adding the batter.
Bake for 25 minutes or until the cake looks puffy and you are able to insert a toothpick in the center and it comes out clean.
Let it cool down before starting to decorate.
In a saucepan over medium heat, add the water, sugar and dark chocolate. Stir continously until you get a glossy and smooth chocolate glaze. Set aside.
When your cake is cooled, split it in half using a cake cutting wire or a serrated knife.
Now, as the bottom of the cake is the flatter part, you are going to use that as your new top.
Spread the apricot jam all over the center of the cake and put on your top.
Start to pour your chocolate glaze over the top of the cake. You want to cover the cake completely. It is easier to do if you pour the glaze when still warm.
Place the cake in the refrigerator for 10 minutes to let it set.
Time to serve the cake!