The Sachertorte was first created by the ingenious 16-year-old apprentice chef Franz Sacher for the Austrian Prince Klemens Wenzel von Metternich in 1832. This culinary masterpiece is a luxurious, rich chocolate cake filled with lashings of apricot jam and covered in a velvety chocolate glaze. It is slightly denser than that of a normal chocolate cake but is loved by millions across the world.
If you are looking to recreate this beautiful classic or want to make changes to the recipe, here are a few tips to help you out.
If you are looking to recreate this beautiful classic or want to make changes to the recipe, here are a few tips to help you out.
- The cake should be slightly denser than a normal cake.
- You can use alternatives to wheat flour in the recipe. This can be chestnuts, ground almonds, pecans, etc. However, this can make the cake quite heavy. To combat this, use a light filling such as strawberries, raspberries or fruit in the centre.
- If you alter the wheat flour in the torte, you ultimately run the risk of altering its texture and flavour.
- Chocolate pecans and raspberry are a good combination as a filling.
- To avoid serving up a flat, dense torte, it's crucial you fully incorporate all the egg whites. This will make the cake lighter.
- If you overmix the batter, the torte won't rise when baked.
- Tortes bake at a slower rate if they contain nuts in the recipe.
- Underbake a torte, and it will be dense and sticky; overbake, and it will become excessively dry and crumbly.
- When baked, they should have a slight crack on the top.
- Ensure that before you assemble the torte, all the components have cooled down fully; otherwise, the cake will lose its structure and may start to slump/sag.
- The torte should be soft but hold its shape,
- Ensure the glaze doesn't get too hot, or it will dull once poured.
- Do not refrigerate.
- Serve with cream for best results.
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