Sachertorte
Photo: David Monniaux, CC BY-SA 3.0
Sachertorte is the dense, only mildly sweet chocolate cake that Franz Sacher first made in Vienna in 1832 for Prince Metternich. Its texture comes from a butter and egg yolk base lightened with whipped whites, which keeps the crumb firm but not heavy. Apricot jam adds a sharp edge against the dark chocolate icing. Viennese custom is to serve it with whipped cream, since the cake itself runs dry.
Instructions
Butter a 9 in (22 cm) pan and line the bottom with parchment paper. Heat the oven to 325°F (163°C or Gas Mark 3).
Melt the chocolate in the microwave, then take it out and let it cool, stirring often so it stays smooth.
Beat the butter in a mixer, then add the confectioner's sugar on low speed. Return to high and beat for 2 more minutes, then beat in the egg yolks one at a time. Mix in the cooled chocolate and the vanilla.
Whisk the egg whites and granulated sugar together in a separate bowl. Stir about a quarter of this into the chocolate mixture to loosen it, then gently fold in the rest.
Sift in half the flour and fold it in, then sift in the remaining flour and fold again until no streaks remain.
Spread the batter evenly in the prepared pan and bake for about 45 minutes.
Let the cake cool in the pan for 10 minutes, then turn it out.
Glaze and frost the cake as you like. Traditionally that means apricot jam on top or between two layers, and a dark chocolate icing over the outside.
Make it personal.
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