Hi, I'm Cassandre! and today's video is all about the Sacher Torte, a chocolate cake that many people have given the thumbs up to as the world's most delicious pastry.

Hotel Sacher, located across the street from the Vienna State Opera, is the birthplace of the Sacher Torte, and a store that many tourists would rather queue up for an hour at the Café Sacher next to the hotel than miss. When it comes to Austria's most iconic dessert, there is no other place like it.

This recipe is a reproduction of the original recipe from the Sachs Hotel, which is also our favorite of the many recipes we've tried. This recipe has been passed down for almost two hundred years, and if you enjoy this pastry at the Sachs Hotel's cafe, the cafe will include sugar-free whipped cream, and you'll want to dip every bite into the whipped cream, which is their most recommended way of eating it, and it's worth a try for all of us.

📍 Our IG:   / sweetdumplingofficial  
📍 Our FB:   / sweet.dumpling.studio  
---------------------------------
How to make Sachertorte?

📍Mold size: 15 centimeters in diameter and 6 centimeters in height.

✎ Ingredients
☞ Cake
Unsalted butter 60g, softened at room temperature
64% Chocolate 52g, chopped
Egg white 96g at room temperature (about 2.5 pcs)
Egg yolks 45g at room temperature (about 2.5 pcs)
A pinch of salt
Sugar 40g (for meringue)
Powdered sugar 40g (for batter)
cake flour 56g
Apricot jam 120g

☞ Decoration
70% Bittersweet Chocolate 94g (80% or more bittersweet chocolate can also be used)
Water 78g
Sugar 125g

✎ Method Instructions
1. Brush the baking mold with butter, sprinkle with flour, and shake off the flour.
2. Sift the flour.
3. Melt the chocolate over hot water and keep warm (you can also melt it in the microwave).
4. add softened butter and sifted powdered sugar into a bowl, mix with a spatula, then beat at medium-high speed for about 2 minutes, until fluffy and pale.
5. Add egg yolks in small portions (one at a time), beating each time until the texture is consistent and completely emulsified; set aside.
6. In a clean bowl, add the egg whites and salt and beat on medium-high speed for one minute until foamy, then add the sugar in three additions until soft peaks form and the tips of the meringue appear soft and slightly drooping.
7. Add the melted chocolate to the egg yolks and mix well. Add half of the meringue and half of the flour, and mix with a spatula until well blended.
8. Add the rest of the meringue and flour, and gently fold in the batter in the same manner until it is well blended and slightly glossy.
9. Pour the batter into the baking mold and level the surface slightly.
10. Preheat the oven to 160°C and bake for 55-60 minutes, or until a knife inserted into the oven comes out clean. Remove from the oven and leave in the baking mold for 5-10 minutes, then unmold and invert until cool completely.
11. Cut the cake in half horizontally in the center and pour 1/3 of the jam over the bottom of the cake, spreading evenly. and pour the rest of the jam on top, spread evenly on the top and around the cake, and let it stand for a few hours to let the jam set up completely.
12. Make the chocolate frosting. Add 125g of sugar and 78g of water to a small saucepan. Heat over medium-high heat for about 3-4 minutes (counting from the start of the heat), or turn off the heat when the temperature reaches about 105-108 °C. Stir to let the syrup cool down slightly, and then pour in the chocolate in small batches, stirring to combine, and then the chocolate frosting will have a fluid consistency and a glossy finish.
13. Pour the chocolate frosting over the cake in one smooth motion, spreading as little as possible, don't worry, gravity will help you. When you're done, let the chocolate frosting set up completely, and the surface will be dry and non-sticky to the touch.
14. The Sachs Hotel suggests that it is best enjoyed with unsweetened whipped cream and a little bit of it in every bite, with hot coffee or tea for the perfect soulful afternoon tea!
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:30 Introduction of ingredients
01:27 Making the sachertorte batter
09:09 Baking temperature and time, handling after baking
09:52 Split the cake in half horizontally, spread apricot jam
11:53 Make chocolate glaze
15:53 Enjoying the Classic Sachertorte
16:36 Tips and tricks for making Sachertorte
-----------------------------------------------------------------------
For more detailed instructions and tips, please refer to our recipe website:

More recipes:
https://tahini.funique.info
-----------------------------------------------------------------------
#Austriandesserts
#chocolateCake
#sachertorte

More Info.
https://www.sweet-dumpling.com