Sachertorte

Steps

before starting

• The day before (or several hours before) get the cake butter out of the refrigerator to soften in room temperature

for the cake

• Preheat the oven at 160°C
• Melt the chocolate in a double-boiler, and let it cool down a little bit
• Dans un bol, ajoutez :
  • the flour
  • the salt,
  • the cinnamon,
  • the baking powder
• Stir everything together with a whisk
• Separate the egg yolks from the whites
• In a bowl, beat with an electric hand mixer the butter at first, and then add the sieved confectioner’s sugar in batches
• Add the egg yolks one-by-one, and continue to beat after each addition
• Add the slightly chilled chocolate, and continue to beat
• Add the flour (passed over a sieve) by batches, and continue to beat after each addition
• In another bowl, add the egg whites and just a little bit of fine salt
• Start beating the egg whites, and when they start to getting stiff, add the caster sugar slowly by batches, and continue to beat
• Stop beating when a fine stiff meringue is formed
• Take a little bit of this meringue and add in the chocolate mix
• Stir with a rubber spatula to soften the mix
• Add the rest of the meringue by batches, and by stirring gently into the chocolate mix
• Take some parchment paper and crush it in your hands to form a ball
• Open it and cover the mold all over (**), take care to have a smooth surface over the sides of the mold
• Pour the mix into the mold
• Bake for 30’
• Take the cake out of the oven, and let it cool for 20’; after that time place it in a place upside down and gently remove the parchment paper
• The cake onto the plate should be in a way that the top will be downsides

for the syrup

• While the cake is in the oven, prepare the syrup
• In a small pan, add the water and the sugar
• Heat-up the pan until the sugar has dissolved while stirring with a whisk
• Remove from heat and let it cool
• Add the rum, and stir

to bring everything together

• Use a sharp knife to slice the cake in two
• Place the upper part into a plate in a way that the upper part looks down
• Pour the syrup onto both sides of the cake
• Spread the jam on top of the part of the cake that did not change sides
• Take the other part and place it above the part with the jam
• Place the cake in the refrigerator for 20’
• Take it out of the refrigerator and spread the ganache all over its surface
• Place it in the refrigerator again for another 10’ to fix everything together
• Delicious!

for the ganache

• While the cake is in the refrigerator (around 10’), start preparing the ganache
• Melt the chocolate in a double-boiler with the butter cut in pieces
• Stir
• Heat-up the heavy cream and pour it on the melted chocolate
• Let it rest for 1’-2’
• Use a stick blender to mix everything or use a rubber spatula to stir
• Cover-up the cake with the ganache when out of the refrigerator

What’s the story behind this recipe?

Everybody hates Prince Metternich in Greece because he did not want the revolution against the Turks to succeed and did everything in his power in that direction. Nevertheless, this is a wonderful dessert and one thing it’s sure, you should not miss the opportunity to make it! Really!

Inspiration

The recipe of the Sachertorte as I found it in the American site food52. 

(*) the confectioner’s sugar should be weighted before being sieved 

(**) if some parts of the mold are not covered with parchment paper, cover them with som butter