Recipe from Austria


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Death by chocolate cake

  

Sachertorte
  • 200 GRAM SELF RAISING FLOUR
  • 200 GRAM SOFT BUTTER
  • 150 GRAM SUGAR
  • 4 EGGS
  • 4 TBSP CACAO
  • 2/3 CUP CREAM
  • 300 GRAM DARK CHOCOLATE, chopped
  • 100 GRAM WHITE CHOCOLATE, chopped
  
  • 120 GRAM FLOUR
  • 7 EGGS, split
  • 75 GRAM SUGAR
  • 10 GRAM BUTTER, soft
  • 350 GRAM CHOCOLATE, chopped
  • 1/2 CUP CREAM
  • 150 GRAM APRICOT JAM
  • CHOCOLATE FOR DECORATION
    •

Melt 100 gram chocolate with a few tablespoons butter. Beat the flour with the butter, the eggs, the sugar and the cacao for 4 minutes, using an electric mixer. Stir in the melted chocolate and pour the batter into a greased round cake tin. Bake the cake 30 minutes at 180 degrees. Allow it to cool down completely. Cut it in two horizontal layers. Melt the remaining dark chocolate with the cream. Distribute a quarter of this mixture over the bottom cake layer, sprinkle 50 gram white chocolate over it and put the top layer on. Distribute the rest of the dark chocolate cream over the top and the sides of the cake and sprinkle with the remaining white chocolate.

Beat the egg whites until fluffy. Beat the butter and sugar for two minutes; add the egg yolks one by one, keep beating. Melt 200 gram chocolate with two spoons of cream in the oven and stir this into the butter-egg yolk mixture. Stir in the flour and the egg whites. Pour the batter into a round greased tin and bake 50 minutes at 160 degrees Celsius. Allow the cake to cool down and cut it in two layers. Distribute the jam over the bottom layer and put the top back on. Melt the remaining chocolate with the rest of the cream and cover top and sides of the cake with this. Decorate with chocolate.


This cake was developed by an Austrian pastry chef with the name Sacher in 1832, for an Austrian prince in Vienna. His son started the hotel Sacher in Vienna.