Viennese Sachertorte Granny Recipe

As a lover of all things chocolate and a self-proclaimed baking enthusiast, diving into the rich, decadent world of this chocolate-apricot confection is like embarking on a journey filled with fluffy clouds of whisked egg whites and silky rivers of ganache. Let’s get ready to whisk, melt, and fold our way to a cake adventure that’s so worth the indulgent bite at the end!

Sharing family recipes is a labor of love for me, and my Viennese Sachertorte is no different. This rich dessert blends semisweet chocolate and apricot jam to create a remarkable sweet-tart balance.

On top of that, there is a somewhat insane amount of dark chocolate ganache. The cake has a perfect texture, thanks to the eggs, flour, and softened butter that it contains.

Ingredients

• 6 large eggs: Rich in protein, providing structure and moisture.
• 1 cup (130g) all-purpose flour: Provides carbohydrates, offering essential structure.
• 3/4 cup (150g) granulated sugar: Adds sweetness, contributing to texture.
• 1/2 cup (115g) unsalted butter: Adds richness and moistness to cake.
• 1 cup (200g) semisweet chocolate: Offers intense cocoa flavor, for depth.
• 1/2 cup (60g) powdered sugar: Sweetens ganache, creating smoothness.
• 3/4 cup apricot jam: Adds fruity tartness and sweetness, enhances layers.

Ingredient Quantities

• 6 large eggs, separated
• 1 cup (130g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) semisweet chocolate, melted
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 3/4 cup apricot jam, warmed and strained
• 1/2 cup (120ml) heavy cream
• 3/4 cup (150g) dark chocolate, chopped for ganache

How to Make this

1. Set your oven to 350°F (175°C) to warm up. Prepare a springform pan measuring 9 inches in diameter. Sift flour into the pan so that it enters every nook and cranny. Then, hold the pan upside down over a plate and tap it to remove any excess flour.

2. In a very big bowl, beat the butter, which has been softened, until it is creamy. Add in a gradual manner the powdered sugar and vanilla extract, and mix these ingredients until they reach the state of being light and fluffy.

3. Melt the chocolate and let it cool slightly. Stir the chocolate into the butter, sugar, and vanilla mixture until well combined.

4. Introduce the egg yolks one by one, blending thoroughly after each addition. Then, lightly combine the flour and a pinch of salt until they are well blended.

5. In another bowl, beat the egg whites until they’re very foamy. Then, add the granulated sugar gradually, beating all the while, until you have a mixture that holds stiff peaks.

6. gently mix. When folding, bring the spatula down through the mixture, across the bottom of the bowl, then up and over, back into the center of the bowl. With each fold, you are distributing the egg whites throughout the batter without beating them down.

7. Transfer the batter to the pan you prepared, and ensure the top is even and smooth. Place the pan in an oven preheated to 350°F and set the timer for 45 minutes. When the timer rings, recheck and continue baking for 5- to 10-minute intervals, if necessary, until a toothpick inserted in the center of the cake returns clean.

8. Permit the cake to cool in the container for a quarter of an hour; then turn it out onto a wire rack to finish the cooling process. With a sharp knife, slice the cake horizontally into two even layers. This will give you three surfaces that can be frosted.

9. Place apricot jam on the bottom layer, top with the second cake layer, and place jam again on the surface of the top layer.

10. To make the ganache, the heavy cream is simmered and then poured over the finely chopped dark chocolate. After letting it sit for a minute to allow melting to occur, the mixture is stirred until smooth, without a single lump anywhere to be seen. The ganache is then used as a glaze on the cake. Some ganache is allowed to set until it is just firm enough to slice through without disturbing the cake layers underneath. More ganache is then poured over the top and allowed to drip down the sides.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Flour sifter
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or hand whisk
7. Rubber spatula
8. Small saucepan
9. Wire rack
10. Sharp knife
11. Plate (for tapping excess flour)
12. Toothpick (for testing doneness)
13. Measuring cups and spoons
14. Heatproof bowl (for ganache)

FAQ

• What is the best type of chocolate to use for the Sachertorte?For the best flavor and texture, use a high-quality semisweet or bittersweet chocolate for both the cake and the ganache.
• Why do I need to separate the eggs?Whipping the egg whites to stiff peaks allows the cake to have a light structure and a soft texture. This can be accomplished only if the yolks are separated from the whites before beating.
• How can I prevent the cake from being too dry?Check that the cake isn’t overbaked by testing it for doneness with a toothpick. The warmth from the apricot jam will also serve to keep the cake moist.
• Do I need to strain the apricot jam?The apricot jam is strained to get rid of any lumps and to create a layer that has the texture of the cake. The smooth apricot layer and the smooth cake together create a perfect partner for the carrot cake. It is perfect because it is so smooth and contrasts nicely with the very textured carrot cake.
• Can I use milk chocolate instead of dark for the ganache?Dark chocolate is customary and will yield a more profound taste, yet you can use milk chocolate if you favor a more saccharine ganache.
• How should I store the Sachertorte?Keep the cake in a room-temperature airtight container for no more than three days. If you want to hold it longer than that, chill it. In fact, it’s nice to lose the cake to the refrigerator and then rediscover it at room temperature, back in the air, just before serving.
• What is the purpose of the vanilla extract in this recipe?Vanilla extract boosts the cake’s flavor and counterbalances the chocolate’s richness.

Viennese Sachertorte Granny Recipe Substitutions and Variations

Butter that has no salt can be replaced by using an equal amount of either margarine or coconut oil.
Semisweet chocolate: If you prefer a sweeter cake, you can substitute bittersweet chocolate or milk chocolate for semisweet chocolate.
Caster sugar can be used as a substitute for granulated sugar when a finer texture is desired.
Substitute cake flour for all-purpose flour; the result will be a lighter-textured product.
Apricot jam. It can be substituted with raspberry or orange marmalade for a different flavor.

Pro Tips

1. Room Temperature Ingredients Ensure that all ingredients, particularly the eggs and butter, are at room temperature. This will help achieve a smooth and well-incorporated batter, which is crucial for the cake’s texture.

2. Gentle Folding When folding the beaten egg whites into the batter, maintain their volume by using a gentle folding technique. Overmixing can deflate the egg whites, which are essential for giving the cake its lightness.

3. Cooling the Chocolate Allow the melted chocolate to cool slightly before adding it to the butter mixture. This prevents the chocolate from melting the butter too much and ensures the mixture remains smooth and cohesive.

4. Straining the Jam Strain the apricot jam to remove any chunks or pieces of fruit. A smooth jam will spread more evenly between the cake layers and provide a uniform layer of flavor.

5. Ganache Consistency When making the ganache, ensure the cream is just at a simmer before pouring it over the chocolate. Stir gently and let it sit for a minute before mixing to achieve a glossy, smooth finish. This creates a seamless glaze over the cake for a polished look.