The 'Sacher torte' - the pride of Austrian coffeehouses
If you want to be one of the 500-800 people ordering this historical cake in a day , you can buy it here in the 'Sacher shop' which makes it available for people all around the world, packaged in nice wooden boxes, just like in the old times. They come in 4 different sizes and you can complement them with other presents from the shop like porcelain, souvenirs - i.e.original old-fashioned news-paper holder( cute!I am a big fan of the old coffehouse style).
I made my own version of this fabulous cake which has surely been tried by many:(original recipe borrowed from 'Chocolate the definitive guide' by Sarah Jayne-Stanes)
-beatifully moist chocolate almond sponge, raspberry jam, chocolate mirror icing
-125g dark chocolate (melted)
-125g butter(low-fat margarine)
-125g ground almonds
- 6 eggs(separated)
- pinch of salt
200g dark chocolate(melted)
100g icing sugar
Pre-heat the oven to 180 degrees.
Melt chocolate in a microwave, watching and stirring every 20-30 seconds until smooth.
In a bowl, mix butter and sugar with an el.mixer until smooth. Add egg yolks and mix them in. Add cooled down chocolate and fold in using a spatula. Add ground almonds and mix in until combined.
Ina separate bowl, whisk the egg whites with a pinch of salt until stiff. Fold in little by little into the chocolate mixture, breaking up the thick mixture slowly.
Bake in a spring-form cake tin for about 20 min. until firm to touch.
Whilst cooling down, make the icing. Put the water and sugar in a small saucepan and bring to boil. Quickly add melted chocolate and whisk it in off the heat until smooth. Put back on the heat and bring to boil and take off quickly. Whisk and leave on the side to cool a little.
Cut the chocolate cake in half horizontally and spread the jam in the middle. Put the top back on and pour the icing on top in the middle. Take a spoon and with a circular movement from the middle, slowly spread the icing over the top to the sides. It will be setting in few minutes as it is already cooled down a little, so it won't run.
Keep a little choc. icing back and with a piping bag, write 'Sacher' on the top of the cake.