Mini Sacher Torte, Viennese chocolate cake

Mini Sacher Torte, Viennese classic chocolate cake. The classic Austrian Sacher Torte is made of two layers of chocolate cake with apricot jam in the filling, sides, and top, all covered by a luscious chocolate ganache. I made mini Sacher cakes, perfect for any occasion. On the top, the letter "S" for Sacher is hand piped in melted dark chocolate.

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Destination Austria

After a bit of time, we are back on the Eat the World recipe challenge. This month's destination is Austria and I couldn't be happier. I finally have the opportunity to try my hand at my favorite chocolate cake in the entire world: the Sacher (ch=k) Torte. A heavenly dessert for chocolate lovers.

Sacher Torte, Viennese classic chocolate cake

Sacher torte is the world's most famous chocolate cake. It was invented in Vienna by Franz Sacher, a 16-year-old apprentice chef, around 1832 for Prince von Metternich.
It soon became a favorite at the imperial court and afterwards it won the hearts of many around the world, including mine. As a matter of fact, for years, in Rome, Sacher Torte has been my chosen birthday cake. Here in Canada, unfortunately, I haven't been able to find anyone who makes Sacher torte, and when I found what they thought was a Sacher torte it actually wasn't. Not many know about this fabulous dessert. Finally I decided to take things into my own hands. So, here's my version, in cute mini sizes.

The original Sachertorte recipe

While the original recipe for Sachertorte is still a secret, on the site of the renowned Hotel Sacher in Vienna, you can find a version of the recipe. I actually had the opportunity to taste the original Sachertorte at the Café Sacher, located next to the Hotel Sacher, quite a few years back. What a memorable experience to be eating my favorite cake, sitting in one of the baroque rooms covered in deep red wallpaper, gold-mounted paintings, under the pendant lights of a chandelier.

Mini Sacher Torte, my version of the recipe

In reality, we did not follow the recipe from the Hotel Sacher. Instead, we mixed and matched two recipes. For the cake, I trusted the recipe of Ernst Knam, a famous German-adopted-Italian pastry chef. While for the ganache, I followed Joconde's baking method which I found on YouTube. The result is absolutely spectacular.

Ingredients for the chocolate cake

• dark chocolate (60-70% cocoa)
• unsalted butter, softened
• icing/confectioners sugar
• pinch of salt
• vanilla extract
• eggs, at room temperature, divided
• granulated/caster sugar
• flour 00
• apricot jam, for the filling

You will find the detailed, printable, recipe card at the end of the post.

Step 1 - Melt chocolate, cream butter, and beat in eggs

1. Melt the chocolate in a bain-marie. Meanwhile, cream the butter with the icing sugar. I used a stand mixer fitted with the whisk attachment.
2. Add the vanilla extract and a pinch of salt. Then, add the egg yolks, one at a time. Beat until light and fluffy, 8-10 minutes.
3. Gently fold the cooled melted chocolate in the egg mixture.

Step 2 - Whip egg whites and fold in with flour

1. Preheat the oven to 170°C/340°F. Grease a 20 cm-8 inch cake tin and sprinkle with flour. Set aside. At this point, if using the same bowl and whisk of your stand mixer, wash it and dry well. Whip up the egg whites to a soft peak, then add the sugar in two-three batches, and beat to medium peaks.
2. Add half of the whipped egg whites to the egg mixture and fold in, then add the other half and top with the sifted flour.
3. Fold in gently until combined.

Step 3 - Bake and let cool

1. Pour the batter into the prepared cake tin.
2. Bake for 30-40 minutes, or until a toothpick/cake tester inserted in the center comes out clean. Check it at around 25 minutes as most ovens bake differently. Let cool on a rack.
3. Unmold, and place on a disposable round cake board.

Step 4 - Cut and fill with jam

1. Cut the cake horizontally with a sharp knife to obtain 2 discs. Then, with a 5 cm-2 inch round cutter, cut 7 circles from each cake layer. Place the circles on a rack over a larger tray or plate (to collect the drippings). You will have leftover cake pieces. Save those, they're great for making a trifle or other desserts.
2. With an offset spatula, spread the jam on one circle and close with another circle. Spread the top and edges with more jam. Continue doing this for all the circles. Let the jam set on the mini cakes.

Ingredients for the chocolate ganache

Not only the traditional ganache is a little tricky to work with, but also quite sweet, being made of chocolate and a sugar syrup. This ganache is quite close to the original, and much easier to spread. You will need:

• dark chocolate (I used 70% cocoa)
• whipping cream (at least 30-35%)
• unsalted butter

In a bain-marie over low heat, add the chopped chocolate or chocolate chips and the whipping cream. Stir until melted. Then, turn off heat, add the butter, and blend well.

Step 5 - Cover the mini cakes with the ganache

1. Pour the still hot ganache onto the mini cakes and let it drip evenly around the edges. Tap the rack up and down gently to let the ganache drip down. Use an offset spatula, if necessary, on the sides.

Step 6 - Chill and decorate

1. Microwave the dark chocolate in 10 second increments until melted. Let cool so it is not too runny.
2. Place in a piping bag with a small round tip and do not hold it vertically, or you will lose all the chocolate. Instead, hold it a bit angled as you would hold a pen, and write the S on top. Leave in a cool space or in the fridge until set.

Recipe Tips

• Since there is no leavening agent, as in the Italian Pan di Spagna, the secret is to beat the eggs in the butter/sugar mixture enough to incorporate as much air as possible.
• Do not whip the egg whites with the sugar right from the start. The sugar will make the egg whites too heavy and they won't rise properly. First beat the egg whites until soft peaks, then, add the sugar in 2-3 batches.
• Do not whip the egg whites to full peaks. Instead, whip them to medium peaks. That way, they will have margin to rise in the oven.
• Fold the whites gently with a spatula in two batches so as not to deflate the airy texture.
• Use a long serrated knife to cut the cake horizontally into 2 layers.
• Use a good quality apricot jam. If too chunky, add a drop of water and blitz with a hand blender to smoothen. Many go the extra mile and run it through a sieve. For brands, I like St. Dalfour, Bonne Maman, D'arbo. Let the jam set before covering with the chocolate ganache.
• Let the chocolate ganache set before writing on top.
• For the best, classic experience, serve the mini cakes garnished with unsweetened or lighlty sweetened whipped cream on the side.

Mini Sacher torte or full size torte?

If you want to make a full size Sacher torte cake, instead of mini ones, bake the cake, and cut it in half horizontally. Then, spread the jam in the middle layer, on the top layer, and on the sides. Let the jam set, and finally, cover the whole cake with the ganache. You might need to double the ganache recipe. Traditionally, the Sacher torte have the word Sacher handpiped in chocolate on top or they have the bakery seal. If making one cake, melt enough chocolate to pipe the full word. You could use the ganache drippings to write on top, if they are not mixed with the apricot jam drippings.

Check out all the wonderful Austrian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• Sugarlovespices (us!): Mini Sacher Torte, Viennese classic chocolate cake
• A Day in the Life on the Farm: Kasespatzle
• Palatable Pastime: Frankfurter Würstchen (Austrian Hot Dog)
• Amy's Cooking Adventures: Viennese Kaiser Rolls
• Sneha's Recipe: Keto Wiener Beef Schnitzel
• Pandemonium Noshery: Kaiserschmarrn - Austrian Torn Pancake
• Cultureatz: Styrian Potato Field Salad

Mini Sacher Torte, worth the extra effort

That is to say, these Mini Sacher Torte, Viennese classic chocolate cake, are not for the faint of heart, or for the occasional baker. They require time, patience, and effort. A little bit of skill, too, although they are achievable. And even if they won't come out perfectly, they are still delicious. In the end, I think they are worth every minute.

Why I love this cake

What I loved, and still love, about this cake is that it is somewhat dense, extremely rich, yet delicate and feather-light. It is just midly sweet, unlike many North American cakes. The apricot jam balances and perfectly compliment the richness of the chocolate. As it happens, apricot jam and chocolate is a popular combination in Europe. Think of the Hungarian Gerbaud cake, for example.

Happy baking! Enjoy the most amazing chocolate cake in the world!

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