Receta Recipe For Sachertorte
by Tandy Sinclair

A long time ago my Mom and Dad went to Austria on holiday and came back with a sugar free sachertorte for me in a wooden box. I can clearly remember that first wooden box more than I could remember the torte as I kept it full of love letters from my then boyfriend. When I got engaged I decided to read through all of the letters for one last time and then throw them all away – but I kept the box. I was lucky enough to get a second sachertorte and Dave and I shared it, slice by slice and night by night until it was finished. Since then I have dreamt about the sachertorte but sadly I have never had the occasion to visit Austria and have a slice at the Hotel Sacher. I have previously made sachertorte for my blog but I could not post the recipe due to publishing constraints. I however found a recipe for sachertorte in my Larousse and this one I am sharing. It is not 100% the same as the original, but that could just be my taste memory romanticising the gift. And, in case you were wondering, I no longer have the boxes they came in – these were left behind in our last move when I needed to conserve space.

Have you visited the Hotel Sacher?

Sachertorte

Adapted from Larousse Gastronomique page 900

Ingredients:

for the cake

100g dark chocolate, roughly chopped
4 egg yolks
62g butter, melted
5 egg white
pinch of salt
75g vanilla caster sugar - I used fructose
63g flour, sifted
for the icing
75g dark chocolate, roughly chopped
125mls cream
100g vanilla sugar - I used fructose
1egg, lightly beaten

Method:

for the cake

Preheat the oven to 180° Celsius

Melt the chocolate in a bain-marie

Place the egg yolks into a large bowl and lightly beat

Whisk in the melted butter

Add the melted chocolate and mix in thoroughly

Place the egg whites and the salt into a stand mixer and whisk until the egg whites are stiff

Add the caster sugar a but at a time and continue to whisk until you have incorporated all of the sugar, and the egg whites have formed stiff peaks

Fold a third of the egg whites into the chocolate and mix in

Fold the rest of the egg whites in, a bit at a time, making sure you cannot see a trace of the egg whites

Sprinkle the flour around the edges of your bowl and gently mix in

Pour into a lined baking tin

Place into the oven and bake for 45 minutes

Leave to cool in the tin for 5 minutes before turning out and leaving the cake to cool completely

for the icing

Place the chocolate and the cream into a small saucepan

Add the sugar and place onto a medium heat

Stir continuously until the sugar has dissolved

Leave on the heat for 5 minutes

Place 30mls of the mixture into your egg and mix in well

Pour this back into the saucepan and stir continuously for 1 minute

Remove from the heat and leave to cool and thicken at room temperature

to assemble

Place the cake onto a serving plate

Pour the icing over the cake, allowing it to drip down the edges

Place into the fridge for 3 hours to allow the icing to set

Remove 30 minutes before serving

Cooks Notes:

I freeze left over egg yolks with a pinch of salt to use for making into an egg wash for pastry. Make sure you defrost the egg yolk in the fridge.

2.5

http://tandysinclair.com/sachertorte/

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.

Receta Recipe For Sachertorte by Tandy Sinclair

Receta Recipe For Sachertorte
by Tandy Sinclair