Sachertorte
Invented by 16-year-old apprentice Franz Sacher in 1832. A 7-year legal battle followed over the original recipe.
Vienna's most famous cake — dense chocolate sponge with apricot jam, enrobed in a glossy dark chocolate glaze. The object of a famous legal dispute.
Ingredients
Method
Beat butter and icing sugar. Add melted chocolate and egg yolks one by one.
Whisk egg whites with caster sugar to stiff peaks. Fold into chocolate mix alternately with flour.
Bake at 180°C for 35 minutes. Cool completely.
Halve. Fill with warm apricot jam. Seal top with more jam.
Make glaze: melt chocolate with cream. Pour over cake in one smooth movement.
Pour the glaze in one smooth movement — multiple passes create drag marks.
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