How to Make Torta Sacher: A Delicious Viennese Treat at Home

Torta Sacher, a decadent chocolate cake with a thin layer of apricot jam, enrobed in a rich, glossy chocolate ganache, is an iconic Viennese treat that has captivated dessert lovers for centuries. While it may sound intimidating, this recipe will guide you through How To Make Torta Sacher in your own kitchen, promising an unforgettable baking experience and a dessert that will impress your family and friends.

Dive into the World of Torta Sacher

Imagine biting into a slice of rich, dark chocolate cake. The slight bitterness of the chocolate perfectly complements the sweet surprise of apricot jam hidden within, all while the smooth ganache melts in your mouth. That’s the magic of Torta Sacher! This legendary cake has a fascinating history, originating in 1832 thanks to a young apprentice chef named Franz Sacher in the heart of Vienna.

Ready to bring a taste of Austrian history to your table? Let’s gather our ingredients and embark on this delicious baking journey!

Ingredients You’ll Need

For the Cake:

• 6 large eggs, separated (room temperature)
• ¾ cup (170g) granulated sugar
• 1 teaspoon vanilla extract
• 5 oz (140g) good quality bittersweet chocolate, melted and cooled
• ½ cup (115g) unsalted butter, softened
• ¾ cup (90g) all-purpose flour
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt

For the Apricot Filling:

• 1 cup (250g) apricot jam (high quality, preferably with apricot pieces)
• 1 tablespoon water

For the Chocolate Ganache:

• 4 oz (115g) good quality bittersweet chocolate, finely chopped
• ½ cup (120ml) heavy cream
• 1 tablespoon unsalted butter

Tools to Gather

• Two 8-inch round cake pans
• Parchment paper
• Handheld mixer or stand mixer
• Spatulas (rubber and offset)
• Medium saucepan
• Heatproof bowl

Step-by-Step Baking Guide

Getting Started: Preparing the Cake Pans

1. Preheat your oven to 350°F (175°C). Grease the bottom and sides of two 8-inch round cake pans.
2. Line the bottom of the pans with parchment paper. This will ensure your cakes come out cleanly.

Making the Torta Sacher Batter

1. Prepare the chocolate: Melt the bittersweet chocolate for the cake batter using a double boiler or microwave. Set it aside to cool slightly.
2. Whip the egg whites: In a large bowl, beat the egg whites with an electric mixer until stiff peaks form. Gradually add ½ cup of the granulated sugar while beating, ensuring it’s well incorporated.
3. Cream the butter and sugar: In a separate bowl, cream together the softened butter and the remaining ¼ cup of sugar until light and fluffy.
4. Incorporate the yolks and vanilla: Beat in the egg yolks one at a time, then stir in the vanilla extract.
5. Combine the mixtures: Gently fold the melted and cooled chocolate into the butter-egg mixture. Be careful not to overmix.
6. Add dry ingredients: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, gently folding until just combined.
7. Fold in egg whites: Carefully fold the beaten egg whites into the batter in three additions. Be gentle to maintain the airy texture.

Baking the Sacher Cake Layers

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
3. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Apricot Filling and Ganache

1. Prepare the apricot filling: While the cakes are baking, gently heat the apricot jam with a tablespoon of water in a small saucepan. Stir until melted and smooth. Strain the mixture for a smoother filling, if desired.
2. Create the ganache: Place the finely chopped chocolate for the ganache in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for a minute to melt. Stir gently until smooth and glossy. Stir in the butter until fully incorporated.

Assembling the Torta Sacher

1. Once the cakes have completely cooled, use a serrated knife to carefully split each layer in half horizontally.
2. Place one cake layer on a serving plate or cake stand. Brush it with a generous layer of the warm apricot filling.
3. Repeat with the remaining cake layers and apricot filling.
4. Pour the chocolate ganache over the top of the assembled cake, letting it drip down the sides. Use an offset spatula to spread the ganache evenly, creating a smooth finish.

Tips for the Perfect Torta Sacher

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before starting. This helps create a smooth, emulsified batter.
• High-Quality Chocolate: The flavor of the cake heavily relies on the quality of chocolate used. Opt for a good-quality bittersweet chocolate with a cocoa content of around 60-70%.
• Folding Technique: Be gentle when incorporating the dry ingredients and the egg whites into the batter. Overmixing can result in a dense, tough cake.
• Cooling and Chilling: Allow the cake layers to cool completely before assembling and frosting. This prevents the ganache from melting and helps create clean layers.
• Ganache Consistency: The ganache should be pourable but not too thin. If it seems too thick, gently warm it up over a double boiler. If it’s too thin, let it cool slightly to thicken.

Serving Your Delicious Masterpiece

Torta Sacher is traditionally served with a dollop of unsweetened whipped cream, which cuts through the richness of the cake and ganache. A side of fresh berries complements the chocolate beautifully.

Slice of Torta Sacher

FAQs About Making Torta Sacher

Q: Can I use a different type of jam for the filling?

A: While apricot jam is traditional, you can experiment with other fruit fillings like raspberry or blackberry. However, keep in mind that using a different filling will alter the classic Sacher torte flavor profile.

Q: Can I make Torta Sacher ahead of time?

A: Absolutely! In fact, Torta Sacher tastes even better a day or two after making it. Wrap the frosted cake well in plastic wrap and store it in the refrigerator for up to 3 days.

Q: My ganache seems too thick. What should I do?

A: If your ganache is too thick to pour, gently reheat it over a double boiler, stirring constantly until it reaches the desired consistency.

Making Torta Sacher

A Taste of Vienna in Every Bite

Torta Sacher is not just a cake; it’s an experience. From the moment you start whipping the egg whites to the final glossy pour of ganache, each step is a testament to the artistry of baking. So why wait? Put on your apron, gather your ingredients, and create a slice of Viennese history in your own kitchen!

We’d love to hear about your baking adventures! Share your Torta Sacher experiences and photos in the comments below. Happy baking!