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Epicurious

Sachertorte

4.3

(44)

Image may contain Food Dessert Creme Cream Cake and Whipped Cream
SachertorteEpicurious

Editor's note: The recipe and introductory text below are excerpted from Rick Rodgers's book Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prague. Rodgers also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro's "warm chocolate cakes with gooey chocolate centers"). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bit of Sachertorte is supposed to be dipped in the whipped cream. This version is based on the recipe in Das Grosse Sacher Backbuch ("The Big Sacher Baking Cook"), which should be a reliable source.

Don't expect the cake layer to look perfect; sometimes the air bubbles are large and make holes in the top of the cake. If that happens, take some cake trimmings and mash them with a little of the apricot glaze to make a paste, and use a metal icing spatula to "spackle" the holes with the mixture.

Extra! Tips from Epicurious:

Quality ingredients will really make a difference in this cake. Valhrona chocolate is perfect because of its dark, almost bitter flavor. For the most authenticity, look for the Austrian brand D'Arbo apricot preserves and Austrian Stroh rum for the glaze. For the best results, be generous with the apricot glaze — don't miss a spot, and let plenty sink into the cake before you pour on the chocolate.

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