The Sacher Torte is a famous Austrian pastry, consisting of a layer of dark chocolate and apricot jam, sandwiched between two layers of soft chocolate sponge cake. It was invented in 1832 by Franz Sacher for Prince Metternich and quickly became an icon of Viennese pastry.
Prepare the cake: break the chocolate into pieces, cut the butter (kept at room temperature) into small pieces, separate the egg yolks from the whites.
Place a small saucepan on the heat with the chocolate and 1 tablespoon of water, let the chocolate melt over low heat, then remove the saucepan from the stove and blend in the butter while stirring.
Independently, work the egg yolks with the sugar and the salt, whip the egg whites until stiff, sift the flour.
Begin to add to the chocolate mixture some of the whipped egg whites and some of the flour; continue until finished.
Pour the final batter into a greased and floured round pan and bake in a moderate oven for about 40 minutes.
When the cake is ready, unmold it and let it cool, then cut it in half and fill it with a thin layer of apricot jam.
Thin the remaining jam with a very small amount of water, spread it on the sides and surface of the cake, then break the chocolate into pieces, put it in a small saucepan with the sugar and 10 cl of water.
Place over low heat, stir, and when you have obtained a kind of glossy cream, pour it over the cake and cover it completely.
NB
This is a dessert whose finishing can be done in two stages: the cake is made the day before and decorated before serving.
Cake pan
Austria
| Energy (kcal) | 333.93 |
| Carbohydrates (g) | 40.51 |
| of which Sugars (g) | 33.3 |
| Fat (g) | 17.44 |
| of which Saturates (g) | 9.96 |
| Protein (g) | 5.21 |
| Fiber (g) | 2.15 |
| Sale (g) | 0.11 |
