In 2008 I visited the Sacher hotel in Vienna, and tried a piece of their famous cake. With a cup of coffee, a slice cost me 10 Euro, about $NZ25 at the time. I took a great photo of Eric the Chicken sitting beside the cake and for some inexplicable reason that photo and a few dozen others I took the same afternoon were lost. The sad story is recounted here.
This chocolate cake is better than Sachertorte, in my opinion.
- 2 cups flour
- 10 tablespoons cocoa powder
- 1tsp salt
- 1 tsp baking soda
- 1 cup sugar
- 1 cup sour cream
- 3 eggs, beaten
- 1/2 cup oil
- 1/2 cup milk
- 1/2 cup strong coffee, cooled.
- 1 cup whipping cream
- 250g dark chocolate
- Preheat oven to 180° C
- Grease a 20-25cm cake tin
- Put the dry ingredients into the bowl of a mixer and mix well
- Make a well in the middle and pour in the beaten eggs, sour cream, coffee/milk and oil
- Beat well. The batter should be just pourable.
- Pour into the cake tin and bake for about 30 minutes until a skewer comes out moist with crumbs but no liquid batter
- Do not overcook.
- Allow to cool for 15 minutes or so in the cake tin before removing to a wire rack to cool well before icing.
- In a double boiler (or a small saucepan inside a larger one filled with simmering water), melt the chocolate.
- Stir in the cream until well mixed and pourable
- Pour over the cake and smooth off with a knife
- Chill in the refrigerator to set
Serve with whipped cream and a cup of good coffee.
It should be noted that I use Australian size measuring utensils. The cup is 250ml. Take it from there. The Internet will help.
Afterthought: Apricot Jam! A layer under the chocolate icing, or perhaps between two layers of cake.
The original Sachertorte recipe is still kept secret, but the following recipe* is said to be as close as anything anyone else has been able to make. Try making both and see which you prefer.
For the Sachertorte
- 150 g butter
- 150 g sugar
- 150 g bittersweet chocolate, melted in a double-boiler
- 8 eggs, separated
- 120 g flour
- Extra butter
- Dry bread crumbs
- Apricot preserves
For the glaze
- 150 g bittersweet chocolate
- 1 tablespoon oil
- 200 g sugar, divided
- 125ml (½ cup) water
- Beat the butter together with half of the sugar and the melted chocolate, adding the egg yolks one at a time, until thick and foamy.
- Sift the flour over the mixture.
- Beat together the egg whites and remaining sugar until stiff and mound on top of the flour.
- Fold everything together carefully.
- Pour the mixture into a springform pan that has been buttered and coated with bread crumbs and bake at 180°C (350°F) for about an hour.
- To cool the cake, turn it upside down onto a wire rack.
- After about 2 hours, remove it from the pan (you may want to cut the top side to make it level) and place it on a platter with the smooth torte base on top.
- Spread with a very thin layer of apricot preserves and glaze with a chocolate icing.
- Melt the chocolate in bain-marie or double boiler and stir in the oil.
- Bring the sugar and water to a boil.
- A spoonful at a time, stir the cooled sugar solution into the melted chocolate until you have a smooth mixture.
The Viennese serve Sachertorte with whipped cream and a cup of coffee.
*The source of this recipe is here.