Invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria, Sachertorte is a specific type of chocolate cake, or torte. The 5th of December is National Sachertorte Day and what better way to celebrate than by making one of the most famous Viennese culinary specialties.
· 4 1/2 ounces bittersweet chocolate, finely chopped
· 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
· 1 cup confectioners' sugar
· 6 large eggs, separated, at room temperature
· 1 tsp vanilla extract
· 1/2 cup granulated sugar
· 1 cup all-purpose flour (spoon gently into cup and level top)
· 1 cup Apricot Glaze
· Small Batch Chocolate Glaze
· Sweetened Whipped Cream for serving
1. Heat oven to 400°F and position a rack in the center of the oven. Lightly butter a 9-inch springform pan, then line the bottom with parchment or wax paper. Dust the sides of the pan with flour, tap out the excess.
2. Melt the chocolate in a microwave on medium power,. Remove from the oven, and let stand, stirring often, until cool.
3. Beat the butter in a heavy-duty standing mixer bowl fitted with the paddle blade on medium-high speed until smooth, about 1 minute. Then beat in the confectioners' sugar on low speed. Increase the speed to medium-high and beat until mixture is light in color and texture, about 2 minutes. Next, beat in egg yolks, one at a time, scraping down the sides of the bowl. Beat in the chocolate and vanilla.
4. With a handheld electric mixer on high speed, beat the egg whites and granulated sugar in a large bowl until they form soft, shiny peaks. Don’t overbeat. Stir 1/4 of the beaten whites into the chocolate mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Sift half of the flour over the chocolate mixture, then fold in with a large balloon whisk or rubber spatula. Repeat until you’ve used all the remaining flour.
5. Spread batter evenly in the prepared pan. Bake for 45 minutes or until a toothpick inserted in the center comes out clean (The cake will dome in the center). Cool on a wire rack for 10 minutes, then remove the sides of the pan, and invert the cake onto the rack. Remove the paper and reinvert on another rack to turn right side up and so the sachertorte can cool completely.
6. Use a long serrated knife to trim the top of the cake to make it level. Next, cut the cake horizontally into two equal layers. On an 8-inch cardboard round, place one cake layer and then brush the top of the cake layer with apricot glaze. Then place the second cake layer on top and brush the top and sides of the cake with the remaining glaze. Place the cake on a wire rack over a jelly-roll pan lined with waxed paper to let the torte cool until the glaze is set.
7. Make the chocolate glaze and pour the warm and freshly made glaze on top of the cake. Use a metal offset spatula to gently smooth the glaze over the cake. Let some of the chocolate glaze run down the sides so that it completely coats the cake. You’ll want to patch any bare spots with your spatula. When the glaze is mostly set transfer the cake to a serving plate and then refrigerate for an hour. You can remove the cake from the refrigerator an hour before you are ready to serve it.
8. Dip a sharp knife into hot water and then slice the sachertorte. Serve with a large dollop of whipped cream.