How to make Sacher Torte -
This is a classic Austrian chocolate cake layered with apricot preserves
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Butter (मक्खन ), Castor sugar
Cuisine : Other cuisines
Course : Desserts
For more recipes related to Sacher Torte checkout Churros, Peanut Butter Chocolate Squares, Butterscotch Icecream With Cherries, Peanut Butter And Oatmeal Cookies . You can also find more Desserts recipes like Chocolate Brownies Banana Crepes Moong Coconut Burfi Sweet Rice in Banana Leaf
Sacher Torte Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 1-1.30 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sacher Torte Recipe
Butter , at room temperature 150 grams
Castor sugar 250 grams
Dark chocolate , melted 160 grams
Eggs , separated 6
Vanilla essence 1 teaspoon
Refined flour (maida) 160 grams
Apricot jam 1/2 cup
Glaze
Castor sugar 180 grams
Dark chocolate , chopped 150 grams
Garnish
Dark chocolate ganache for piping
Method
Step 1
Preheat the oven to 150° C.
Step 2
Cream together butter and 125 grams castor sugar in an electric mixer till well combined. Add egg yolks, one at a time, and continue to cream till the mixture becomes light and fluffy. Add vanilla essence and mix well.
Step 3
Whisk together egg whites and remaining castor sugar with an electric hand blender till soft peaks are formed.
Step 4
Add melted chocolate to the eggs yolk-butter mixture and mix well. Fold in the egg whites mixture. Sift the flour directly into the mixture and fold in gently.
Step 5
Transfer the mixture into a greased and dusted 6” round cake tin and bake in the preheated oven for 35-40 minutes.
Step 6
Remove the cake out of the oven and allow to cool slightly. De-mould the cake and discard the parchment paper. Place the cake on a cooling rack and allow to cool completely.
Step 7
Heat the apricot jam in a non-stick pan till it becomes warm.
Step 8
Horizontally halve the cake and apply a thin layer of the warm apricot jam on one half of the cake. Place the other half of the cake on top. Brush the sides of cake with the apricot jam as well.
Step 9
Heat sugar and 150 ml water in a non-stick pan on high heat till the sugar melts and the mixture thickens slightly. Take the pan off the heat and allow to cool slightly.
Step 10
Gradually add the chopped chocolate to this syrup and mix till the chocolate melts.
Step 11
Drizzle the warm chocolate glaze over the cake and spread it evenly with a palette knife. Keep the cake in the refrigerator till the glaze sets.
Step 12
Transfer the chocolate ganache into a piping bag fitted with a small star nozzle. Pipe out the ganache over the sides of the cake. Pipe the word ‘Sacher’ on top of the cake.
Step 13
Keep the cake on a serving platter, slice and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
