Sacher Torte is a famous Austrian dessert, made of a layer of dark chocolate and apricot jam, enclosed between two layers of soft chocolate sponge cake. It was invented in 1832 by Franz Sacher for Prince Metternich and quickly became an icon of Viennese pastry.
Prepare the cake: break up the chocolate, cut the butter, kept at room temperature, into small pieces, and separate the egg yolks from the egg whites
Put a small saucepan on the heat with the chocolate and 1 tablespoon of water; let the chocolate melt over low heat, then remove the saucepan from the stove and mix in the butter, stirring
In a separate bowl, work the egg yolks with the sugar and salt, beat the egg whites until stiff, and sift the flour
Start adding a little of the beaten egg whites and a little of the flour to the chocolate mixture; continue until everything has been used up
Then pour the final mixture into a buttered and floured round cake tin and bake in a moderately hot oven for about 40 minutes
When the cake is ready, unmold it and let it cool, then cut it in half and fill it with a thin layer of apricot jam
Thin out the remaining jam with a very little water, spread it on the sides and surface of the cake, then break up the chocolate and put it in a small saucepan with the sugar and 10 cl of water
Place over low heat, stir, and when you have obtained a sort of glossy cream, pour it over the cake and cover it completely
This is a dessert that can be prepared in two stages: make the cake the day before and decorate it before serving
Cake tin
Austria
| Energy (kcal) | 362.41 |
| Carbohydrates (g) | 47.75 |
| of which Sugars (g) | 39.98 |
| Fat (g) | 17.13 |
| of which Saturates (g) | 9.69 |
| Protein (g) | 5.52 |
| Fiber (g) | 1.97 |
| Sale (g) | 0.06 |
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