Torta Sacher

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month

Torta Sacher
(Chocolate Cake with Apricot Glaze and Ganache)

While torta Sacher may be found throughout much of northeastern Italy, it is considered a local dessert in Trieste due to the city’s Austrian heritage. The cake was created in 1832 by Franz Sacher, cook and pastry chef for the Austrian prince Klemens von Metternich. In 1876, the chef’s son Eduard founded Vienna’s elegant Hotel Sacher and has ensured that the family recipe be kept a guarded secret. This version is based on Pasticceria Penso’s recipe, which adds ground hazelnuts to the cake batter and Maraschino liqueur to the glaze.

Ingredients
Cake:
1 cup water
1/3 hazelnuts
1 tablespoon baking soda
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
5 eggs, separated
1 teaspoon vanilla extract
3/4 cup cake or pastry flour, sifted
1/2 cup Dutch-process cocoa powder, sifted
Pinch salt
• • •
Apricot Glaze:
1/4 cup Maraschino liqueur
2/3 cup apricot jam
• • •
Chocolate Ganache:
4 ounces semisweet or bittersweet chocolate
1/2 cup heavy whipping cream
• • •
Chocolate sprinkles (optional)

For the Cake:
Preheat oven to 350°F. In a small saucepan, bring 1 cup water to a boil over high heat. Add the hazelnuts and baking soda; cook for 5 minutes. Remove the hazelnuts and place in a colander under cold running water; rub off and discard the skins. Transfer the skinned hazelnuts to a baking dish; toast until golden brown, about 15 minutes. Cool completely. Finely grind the toasted hazelnuts in a food processor.

Preheat oven to 325°F. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the egg yolks, one at a time, adding the vanilla extract with the last yolk; beat the mixture until thick and pale in color, about 5 minutes. Stir in the flour, cocoa powder, and ground hazelnuts. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Soften the batter by stirring in a little egg white; fold in the remaining egg whites.

Pour the batter into a greased and floured 8-inch round cake pan. Bake until a wooden pick inserted near the center comes out clean, about 45 minutes. Cool 15 minutes before removing from the pan; cool completely before glazing.

For the Glaze:
Slice the cake in half horizontally; shave a thin slice off the top layer to create a smooth surface. (Any air pockets may be filled in with the shaved-off pieces of cake.) Brush the Maraschino liqueur over the top and sides of both cake layers; repeat with the apricot jam. Stack the two cake layers on a wire rack.

For the Ganache:
Melt the chocolate with the cream in a double boiler, stirring until smooth. Pour the ganache over the top and sides of the cake. Decorate the sides of the cake with sprinkles, if desired. Using a large spatula, transfer the cake to a serving plate; refrigerate until the ganache has set.

Serves 8 to 10.