Sacher cake: history of creation and the correct recipe. Legends of ancient Vienna: the history of the Austrian Sacher cake Where is Sacher cake made?

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

1. First you need to melt the chocolate products and butter separately. Then you need to beat the yolks and sugar.
2. Pour in the oil and continue whisking, then add the chocolate.
3. The next step is pouring in the flour.
4. Everything needs to be stirred, the mass should come out homogeneous.
5. Beat the whites until foamy and add sugar. Beat until the sugar begins to dissolve.
6. Mix the whipped whites with the dough.
7. 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.
8. Then let the cakes cool and divide them into two parts.
9. 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 products. 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

1. Divide the chocolate into pieces and pour warm milk over it. Stir until the chocolate is absorbed.
2. Pour in the butter, add sugar, cocoa, salt and add baking powder. Change everything.
3. Sift the flour and stir into the dough.
4. Pour half the dough into the mold and bake at 180 degrees. Make another cake in the same way.
5. Brew black tea and dissolve chocolate products in it.
6. Make an "ice" bath. Add liquid with ice to the pan, place a container of chocolate tea in it and beat with a mixer.
7. Cover the cakes completely with jam.
8. 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

1. Melt the butter and chocolate products in a water bath.
2. Separate the yolks from the whites and beat with sugar. Add mixture to chocolate mixture and stir.
3. Sift the flour through a sieve and add it to the mixture.
4. In a separate bowl, beat the egg whites with a small portion of sugar. Add the resulting cream to the dough.
5. Grease the multicooker pan with butter. Pour the mixture into the mold and bake for an hour in the “Baking” mode.
6. Pass the jam through a sieve and add water and lemon juice to the mixture.
7. Place the saucepan on the fire and bring the process to a boil.
8. When the shortbread is ready, it will need to be divided in half or left whole - this is a personal choice.
9. Chocolate sponge cake, you need to soak it in jam and put it in the refrigerator.
10. To create the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan.
11. Once the chocolate melts, add the heavy cream.
12. 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

1. Melt 125 grams of chocolate products using a water bath. Set aside.
2. Stir the butter, add powdered sugar, yolks, vanilla pieces, and beat until smooth.
3. Beat the egg whites and a little sugar until soft peaks form. The foam should hold its shape and not fall off the whisk.
4. Add some egg whites to the chocolate and stir gently with a spatula.
5. Add the second part of the whites to the yolks and butter, stir.
6. Combine the two masses and mix very carefully with a spatula, without pressing.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.

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

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

Many people have probably heard about the signature Viennese cake called “Sacher”. Trying this cake alone is one of the obligatory points of your visit to Vienna. In this article, I will go back to the origins and tell you: who and where came up with the recipe for the famous Sacher torte, I will cover some questions from the history of the creation of the cake, I will tell you where you can try the legendary cake, where you can buy a whole Sacher torte and how much it will cost.

The history of the creation of the Sacher cake

One day in 1832, a prominent dignitary of the imperial court, Metternich, urgently wanted to eat something sweet, but the chief court pastry chef fell ill and the making of the dessert was entrusted to the pastry chef's apprentice Franz Sacher. He was only 16 years old at the time and naturally the young man was very worried and mixed too many ingredients in the dough. This is how, according to legend, the Sacher cake recipe was invented.

After that, the cake recipe was forgotten for a long time. Franz first continued his studies, and then began working in various confectionery shops, and only many years later he opened his own business and remembered the chocolate cake recipe. The Sacher family owned a hotel and cafe of the same name, where the Sacher cake was originally served, then it was not as famous as it is now. But one day the family went bankrupt.

And Franz Sacher's son Eduard was forced to look for work on the side. He went to work at the Demel confectionery. It was a reputable confectionery - a supplier to the imperial court. Edward allowed the Demel confectionery to put his name on the cakes (1934 - sale of naming rights).

The cake later became the subject of legal proceedings. In Vienna, the concept of the “seven-year sweet war” (1954 -1961) was even preserved. Naturally, the Sacher family, which owned the Sacher Hotel and Cafe, won.

Now the cake baked at the Sacher Café has a round chocolate stamp and the words “real Sachertorte” on it, while the cake made at the Demel Café has a triangular stamp and the words “Sacher-Demel Torte”.

Which cake is the most correct?

So, we found out that the inventor of the original recipe is considered to be Franz Sacher (1816-1907), who first made the cake in 1832, then he was only 16 years old. But the cake became truly famous only when it began to be served in the Demel confectionery. At that time, the production of the cake was already supervised by Franz Sacher’s son, Eduard.

Comparison of cakes

It is known that Edward slightly changed the recipe for the cake. Demelevsky cake is still made by hand and coated with apricot confiture on top of a chocolate sponge cake and poured chocolate glaze on top of the confiture. And the cake served at the Sacher Hotel is cut crosswise and spread with the same apricot confiture and topped with chocolate glaze. Almost like a Twix cookie commercial.

So it is not possible to find out which cake is the most correct. We chose the Demel confectionery for ourselves. Making a cake by hand seemed more attractive to us. In fact, this cake is served in almost all patisseries in Vienna, but the Demel patisserie and the Sacher café in the five-star hotel of the same name are the official heirs of the tradition and most tourists tend to try the cake in one of these places.

In fact, the Sacher Hotel and the Demel confectionery are separated by just 550 meters - on foot. In the central area of ​​​​Vienna, traffic is limited; almost everywhere there is a pedestrian zone.

Hotel Sacher Wien— Philharmonikerstrasse 4, Vienna A-1010, Austria

How we ate Sachertorte at the Demel confectionery

The cafe was opened in 1786, the interior is historical.

In the front hall there is a confectionery shop - they sell exclusively sweets made in the café's confectionery shop.

Of course, in the confectionery shop you can also buy the famous Sacher cake in an original linden wood box at a price of 23.50 euros per 500 grams.

Tables at the Demel confectionery are served by waitresses. I read in the guidebook that the service personnel are dressed in uniform dresses in the style of the 19th century, but in fact this is not the case. The waitresses wear uniforms, but they don’t resemble the 19th century.

We didn’t find a Sacher torte on the menu, but the waitress understood our order, since the pastry shop is literally packed with tourists and most of them order the Sacher torte. There were a lot of Russians, despite the crisis and the low tourist season.

Right on the ground floor you can watch the confectioners at work through the glass.

Sachertorte costs 4.10 euros, Hauskaf coffee fee - 5.20, Melange coffee - 4.60 euros and it’s not expensive. Later we visited two more Viennese coffee shops and became convinced that Austria is a country of victorious socialism, and the prices in different coffee shops are the same. Sachertorte is one of the cheapest Viennese desserts; other desserts cost 7-8 euros.

The taste of the Sacher torte did not seem to us as divine as we would like to think - an ordinary chocolate sponge cake - nothing special, similar to the Russian Prague cake, the existence of which Prague residents do not even suspect.

Visiting places like Demel Cafe while traveling is akin to a tourist attraction. It is very interesting to see how you can make a legend out of an ordinary cake and sell it to tourists along with the cake.

You can also buy the famous Sachertorte in Vienna supermarkets. The prices there are, naturally, more affordable than in historical confectionery shops. For a kilogram cake they ask for only 14.49 euros, and a half kilogram cake will cost only 7.99 euros. I took this photo in the store MERKUR Hoher Markt, located next to the Anchor Clock.

On my website you can find out

Each culinary masterpiece has its own history, and Sacher cake- this delicious unique dessert, the pride of Austrian cuisine, is no exception.

It just so happens that the true joy of all sweet tooths is cake. "Sacher", was invented in Vienna in 1832 16 year old apprentice chef Franz Sacher, who was unexpectedly tasked with the most important mission - to surprise high-ranking guests at an important reception of the Austrian Foreign Minister, Prince Clemens Wenzel Fürst von Metternich, with a delicious dessert. The story goes that the choice fell on a young pastry chef (Franz had only been studying confectionery for 2 years at that time), because chaos reigned in the kitchen, the chief pastry chef, as luck would have it, went to bed, and more experienced chefs did not dare take on such a job. responsibility. No one knows exactly where Sacher got the recipe, but the chocolate dessert he invented captivated everyone sitting at the table and became so famous that it not only became the favorite cake of the Viennese nobility, but also in 1836 received the highest honor - was introduced into the menu of the imperial family. Needless to say, the young pastry chef’s career was more than successful. After working for some time after studying in different countries, he returned to Vienna and opened his own wine and gastronomic store.

Years passed... Franz's eldest son - Eduard Zacher decides to continue his father’s work and undergoes training at the famous confectionery shop of Christophe Demel, where, among other sweets, he prepared a dessert invented by his parent, although he slightly changed the recipe.
In 1876, Edward opened Hotel Sacher next to the Vienna Opera building, where the main treat is a magnificent chocolate dessert. Among the visitors to the hotel restaurant were high-ranking persons, and the establishment became a truly social place. Moreover, the Sacher family received the title K.u.K. Hofliferant: Kaiserlicher und koniglicher Hofzuckerbacker - "Supplier to the Imperial and Royal Court".

After the death of Eduard Sacher (in 1892), the establishment, and with it the secret of the magnificent dessert, passed into the hands of his wife Anna, and then (in 1929) to their son, also Eduard, who, unfortunately, did not possess business acumen of his parents and, after a little less than 4 years, went bankrupt and sold the hotel to the Gurtler family, who tried to preserve the traditions of the establishment and its famous cuisine.

However, trying to improve his rather shaky financial situation, Edward also sold the secret of making the famous cake and the right to produce it to the already mentioned Demel confectionery house.

This is where the “Viennese War” begins, since the famous cake began to be served in two establishments at once - the Demel confectionery and the Sacher Hotel. In 1938, new owners registered the name Original Sacher-Torte as a brand, and their competitors were selling a dessert called Eduard Sacher-Torte. Legal disputes began between Demel and Sacher over the right to call the recipe original.

Only a consensus was reached in 1963. Name Original Sacher-Torte (with round chocolate medal with Hotel Sacher Wien stamp) saved for the cakes that the hotel makes "Sacher" according to this recipe: to make the chocolate sponge cake more juicy, they began to cut it horizontally and lay it with an additional layer of apricot jam, and then the entire dessert was covered with chocolate glaze.

And the cakes from the pastry shop "Demel" made without an additional layer (a layer of apricot jam is placed on the chocolate sponge cake, and then chocolate glaze) and 1/6 of the butter is replaced with margarine (this makes the dessert easier on the stomach). These cakes should be decorated with a triangular medal with the inscription Eduard Sacher-Torte. Now this option is officially called Demel's Sachertorte.

Both cakes are incredibly tasty, and although the method of preparing the dessert was published in cookbooks (Anna Maria Sacher herself shared it), no one can reproduce it exactly: a good pastry chef will always keep something quiet - this is one of the secrets of the skill. Rumor has it that the special secret of the cake is in the chocolate glaze, for the preparation of which three types of chocolate are used. And to try real Sacher, it’s better to go to Vienna and taste a piece of this miracle. By the way, a Hotel Sacher Wien cake with a diameter of 12 cm and a weight of 600 g will cost about 19.9 euros. And Eduard Sacher-Torte with a diameter of 17 cm and a weight of 500 g (in the Demel confectionery this dessert is made exclusively by hand) will cost you approximately 21.7 euros.

Since Soviet times, the Prague cake, which is a variant of the Sacher torte, has been popular in Russia.

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Prepared based on materials from aif.ru

The culinary masterpiece, created almost two centuries ago by the Viennese pastry chef Franz Sacher and bearing his name, is considered one of the most famous desserts in the world.
Simple, like everything ingenious, it is a sponge cake made from several layers, connected with apricot jam and completely covered with a delicate dark chocolate glaze.

But in addition to the surprisingly harmonious taste and wild popularity, this cake can boast of a very interesting history, thanks to which it, in fact, acquired its fame.

History of creation

In ancient Austrian cookbooks, you often find recipes for desserts that can be called the ancestors of the Sachertorte, but the very Viennese masterpiece that we know now did not appear through long trial and error, but thanks to a momentary insight.
It all happened in 1832, when Prince Metternich, who was then the Minister of Foreign Affairs of the Austrian Empire, asked his chefs to come up with some new unusual dessert for a dinner party. Unfortunately, the minister's chief cook was ill that day, and all responsibility fell on the shoulders of young Franz Sacher, who was just beginning to comprehend the secrets of confectionery art. Contrary to fears, the young man coped with his task with dignity, and the guests were very pleased. However, at that time the chocolate creation of the novice confectioner did not create much of a sensation, and his recipe was safely forgotten for decades.

Meanwhile, Franz Sacher successfully completed his studies and spent several years honing his skills in the kitchens of aristocratic houses in Bratislava and Budapest. In 1848, already a recognized master, he returned to Vienna, where he unexpectedly abandoned cooking and opened his own shop of gourmet foods and wines.
Only Franz's son, Eduard Sacher, remembered the long-forgotten recipe for chocolate cake. Then the young man worked in the famous Viennese confectionery Demel, and it was there that the cake, which was once served at the princely court, acquired its first admirers among mere mortals.

A few words about Demel

One of the oldest Viennese confectioneries was opened in 1778 by the German Ludwig Dehne. After his death, the heirs did not want to continue their father’s business and sold the confectionery to Christophe Demel, who worked as its chief manager for many years. It was under Demel that a small sweet shop turned into one of the most famous establishments in Vienna, supplying its products to the imperial court.

The Demel confectionery is still operating today. After a single move, it has been located on Kohlmarkt Street for a century and a half, and delights its visitors with an exquisite interior, the highest quality of service and, of course, excellent desserts.

Demel is famous for its signature gingerbread cookies, apple strudels and a variety of delicious cakes, among which Demel’s Sachertorte occupies an important place. However, in order to be able to sell this cake under its own brand, Demel had to endure more than one legal battle.

The thorny path to glory

Eduard Zacher was a very energetic person, and over time he left Demel, deciding to open his own business. It was he who founded the famous Hotel Sacher, which is still one of the most fashionable hotels in the world.

Of course, Sacher had its own high-quality confectionery, which also served the family's signature Sachertorte. Edward's former employers were very unhappy with this circumstance and decided to challenge Edward's rights to make the dessert in court.
The litigation lasted quite a long time, the parties could not reach an agreement. But, unfortunately, it was only part of the adversity that fell on Edward’s shoulders. By the end of his life, he went bankrupt, was forced to renounce all rights to the hotel, and after the death of his mother, in 1934 he sold his miracle cake recipe to Demel. To the credit of the winning party, the cake was sold exactly as the creator intended it, but with a small addition - the obligatory chocolate medal, where the name of Eduard Sacher was engraved.

It would seem that all the problems were a thing of the past, but the new owners of the Sacher Hotel unexpectedly intervened in the matter. Ignoring Demel's exclusive rights, they continued to sell the cake to their guests, and in 1938 they officially registered the trademark "Original Sachertorte".
When World War II ended and people returned to peaceful issues, a new lawsuit broke out over the copyright of the cake. The Demel confectionery filed a claim for copyright infringement, now against the owners of the Sacher Hotel. According to the plaintiff, the hotel did not comply with some points of the classic recipe, which means that such a cake could not bear the name “Sacher”.

As a result, only in the early 60s the parties managed to reach an agreement. The “Original Sacher Torte” with a round chocolate medal is now made by the hotel’s confectioners, and Demel’s masters produce their own version, which is decorated with a triangular medal.

The main difference in the recipe of the original and Demelev cake was the number of layers of apricot jam. At the hotel, the fruit layer is located between two layers of sponge cake, but at Demel, the sponge cake remains whole, and the jam is placed only on top. However, legends say that the real secret of the unique taste of the Sachertorte lies in the complex composition of the chocolate for the glaze and the technology for its creation is kept in the deepest secrecy by both manufacturers.

Sachertorte today

As you know, scandalous fame is also fame, so half a century of litigation between two famous Viennese companies inevitably led to an increase in public interest in the subject of the dispute. The popularity of the scandalous cake grew every day, and its wonderful taste instantly turned curious people into admirers.
Of course, such an interesting dessert could not leave professionals indifferent. In many countries, many attempts have been made to repeat the cake recipe, which means that a huge number of its variants have appeared. Among them is our compatriot - the Prague cake, beloved by many since Soviet times.

But you can only try real Sacher in Vienna. True, these days it is possible to enjoy dessert at home by ordering it from a company online store. Despite its tenderness and airiness, the cake is quite transportable. Specially designed branded wooden boxes protect it from deformation and allow it to remain fresh for up to two weeks.

And yet, the Sachertorte is inseparable from Vienna and the classic interiors of its ancient pastry shops. Combined with a cup of famous Viennese coffee and whipped cream, this dessert has long become an exquisite tradition that every guest of the Austrian capital needs to join.

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

1. 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.
   
2. 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.
   
3. Carefully separate the egg yolks from the whites and add them to the butter mixture. Whisk.
   
4. Next add the cooled melted chocolate. Again we work with the mixer until a smooth and homogeneous composition is obtained.
   
5. 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.
   
6. Add the whites to the butter-chocolate mixture in small portions, carefully folding them in each time using a silicone spatula using upward movements.
   
7. 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!
   
8. Cover the bottom of a 22 cm diameter mold with parchment and lightly rub the sides with butter. 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!
   
9. 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

10. Lightly beat the entire portion of jam with a mixer to obtain the smoothest and most uniform consistency.
    
11. 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.
    
12. 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

13. While the cake is cooling, prepare the ganache. Break the dark chocolate into pieces and place in a heat-resistant container.
    
14. 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.
    
15. We take out the cake and cover it on all sides with chocolate. Level it with a spatula.
    
16. 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.
    
17. Cut the finished Sacher torte into portions and serve. The dessert goes very well with whipped cream or classic ice cream.
    

Our chocolate Sacher cake is completely ready! Enjoy your sweet tea!

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