Sacher whatttt??

What did i bake yesterday to take to Sandra's (hb's ex classmate) place?

My MIL would know cos she gave me this recipe.. its an old recipe fm her old cookbook... a recipe that anyone will never say no to hehehee.. ever heard of Sachertorte??

I have never heard nor tasted Sachertorte.. even hb who is by the way Austrian and not Australiannnn hahahha (he always gets this fm ppl.. "What is ur nationality?" "Oh.. Austrian" .. "Australian?" "No Austriannnn") didnt know how it tastes like.. all he knows was the history behind the ever so famous Sachertorte..

It all started in 1832... read all about it here.

"Sachertorte is a timeless composition of the most important and finest ingredients from the confectioner's kitchen with no additives: pure chocolate, butter, eggs, sugar, flour, and apricot jam. What makes them into a Sachertorte is the quality of the individual ingredients and the way they harmonize perfectly with each other. Anything else is just an ordinary chocolate torte with ordinary chocolate icing and often looks nothing like the real thing. It is important to remember that, above all, the Sachertorte must be served correctly. It must be served fresh with freshly beaten, lightly sweetened cream, which the Austrians call "Schlagobers." without this cool, smooth, elegant finishing touch, the pleasure is incomplete. It would be a sin, a crime even, if the waiter did not recommend it. The sweet velvety coating is a cooked chocolate icing."
Global Gourmet

130g butter (room temp)
110g icing sugar
130g cooking chocolate
130g flour
6 egg whites
6 egg yolks
150g Apricot jam (heated for easy spreading)

Chocolate Icing
300g icing sugar
250g cooking chocolate
120g water


Preheat the oven to 180C. To make the batter, melt cooking chocolate in a double boiler over hot water. Cream the soft butter and confectioners' sugar with the chocolate tempered at 32C 

On low speed beat in the egg yolks one at a time. In a clean bowl, whip the egg whites and sugar until stiff. Combine the two mixtures and fold in the sifted flour. Line the base of a springform pan with parchment paper. Spoon in the batter and smooth the top. Bake for 55 minutes. Allow to cool. Invert the pan onto parchment paper dusted lightly with sugar. Use a small knife to ease the torte from the sides, and remove from the pan. Cut the base in half horizontally. Heat and strain the jam, and use half to sandwich the two layers together. Place the torte on a piece of cardboard cut to the same size.

Coat the torte thinly with the remainder of the hot jam. Gently emphasize the rounded edges of the top. The apricot masking is a base for the icing. It also helps to keep the cake moist and the chocolate glossy.

Place the sugar and water in a large saucepan, and bring to a boil.
Stir in 3/4 of the chocolate, which has been cut into pieces or melted, into the sugar solution.
Boil to the thick thread stage (104C). Use a damp brush to keep washing down the edges of the pan so that crystals do not form.

When it hits 104C remove from fire and throw in the remaining chocolate. This will cause the temperature to fall quickly. To aid the dropping of the temperature, stir to chocolate against the wall of the pot using the back of a wooden spoon. Do this until the temperature drops to 70C. Then reheat the chocolate again to 84C stirring constantly.
Again remove from fire and cool chocolate by spreading it against the wall of the pot. This procedure is called tempering. During the whole process make sure you keep brushing down the sugar crystals from the side of the pot.

You will know when the right time has come when the chocolate is thick but still runny enough to pour. 

Place the torte on a wire rack over a baking sheet and pour the chocolate directly from the pot onto the top of the torte.
Spread the icing over the top with one or two strokes of the palette knife and then spread evenly around the sides.

The end product....

"Sachertorte MUST be served with whipped cream. Just plain whipped cream no sugar." MIL

Wanna know how it taste like?? Bake it and try or fly to Austria and go to the famous Hotel Sacher in Vienna!



CS said...

Rima, susahnya nak buat kek nih. Lbh susah dari masak beriani ;-)

Rima said...

Ahhh tahu tak pe.. to bake the cake mudah aje.. nak do tempering yg weak ah :o)

mamawana said...


Rima said...

Ah ah sedap.. dah lama tak buat sacher cake :op

Irniza zainal said...

Kak Rima, what is the size of the round baking tray u use for this? Thanks, Niza

Rima said...

Its 9'" Niza

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..