Make Your Own Sachertorte: Here’s How

Make the Sachertorte yourself – the ingredients

• Batter: For your Sachertorte, you need 160 grams of butter, six eggs, a teaspoon of baking powder, a packet of vanilla sugar, and 160 grams of sugar. You also need 100 grams of breadcrumbs and 150 grams of dark chocolate. For the filling, you need 120 grams of apricot jam.
• Icing: The subsequent chocolate icing is typical for the Sacher cake. In order for you to succeed, you need 125 milliliters of water, 300 grams of dark chocolate, and 90 grams of sugar. For the later decoration of the cake, you should plan an additional 50 grams of dark chocolate.

Make the Sachertorte yourself – the tools

• For the preparation, you need a springform pan, a whisk, and baking paper. You should also provide a kitchen scale, bowls, and measuring cups.
• You melt the chocolate in a water bath, for this you need suitable cooking pots and bowls that can withstand the temperatures of the water bath. You will also need a spoon and piping bag for decoration.

Make your own Sacher cake – prepare the chocolate

Before you can start with the dough, you need to prepare the chocolate, you should do it in the following order:

• Prepare a water bath in which you can melt the chocolate.
• Now chop the chocolate into finer pieces and gradually add them to the water bath. The chocolate must not get too hot, so you should add the chocolate in small increments.
• Once the chocolate has melted, keep it slightly warm so it’s easier to work with afterward.

Make your own Sachertorte – bake a batter

Now start preparing the batter. In order for it to work, you should proceed in the following order:

• You separate the egg white from the yolk and beat it in a bowl with a whisk until stiff. Keep the yolk in a small bowl for later use.
• Then use a mixer to beat the butter in a bowl until smooth. Once the butter is the right consistency, add the sugar and vanilla sugar until smooth. You can do this by setting the mixer to a low level and adding the sugar in small amounts.
• Now switch the mixer to the highest level and gradually add the preserved egg yolk. Now add the chocolate that was kept warm and the breadcrumbs.
• Now pour the batter into the springform pan. Spread some butter on the walls and line the bottom with parchment paper, which makes it easier to remove the dough later. Make sure the batter is evenly distributed and smooth it out with a spoon. Then put the dough in the oven for about 50 minutes at 180 degrees Celsius.

Make your own Sachertorte – process the baked batter

Once the dough is baked, you need to process it further in the following steps:

• Remove the dough from the springform pan. The easiest way to do this is to place the dough on a baking tray that you have also previously lined with baking paper.
• Peel the parchment paper off the bottom, being careful not to tear it or leave any residue.
• Now take a long kitchen knife and cut through the base horizontally. You should get two pieces of roughly the same thickness. Cut carefully and slowly, then the bottom will not break apart.

Make your own Sachertorte – filling

The heart of the Sachertorte is the filling. How this gets into the cake is explained below:

• Place the two pastry bases next to each other on a baking sheet or a clean kitchen worktop. Now spread the lower half of the cut base with the apricot jam. The layer should be approximately the same thickness at each point.
• Then carefully place the upper half of the floor on the coated surface. Be careful not to break the bottom, so it’s best to do this step slowly. Then put the base on a plate or on a baking sheet.

Make the Sachertorte yourself – prepare the icing and apply

In order for your Sachertorte to get the typical taste, you still have to prepare the icing. Below you can read how to do this:

• First, put the water and sugar in a saucepan and boil the mixture until the sugar has dissolved. Then take the pot off the stove.
• Then gradually add the chopped chocolate to the saucepan and stir in the chocolate. You need to stir in the chocolate until you can see a good shine.
• Once you’ve mixed in all of the chocolate, pour the soft frosting onto the base. You should pour the chocolate icing as centrally as possible on the base. When the pot is empty, slowly move the tray or plate in a circle. This distributes the icing evenly over the floor.
• You must carry out the movements as soon as possible after application because the chocolate can only be distributed in this way if it is still soft. As soon as there is even icing in every spot, you can set the cake aside to cool.

Make the Sachertorte yourself – the decoration

With a nice decoration, you get an even nicer Sachertorte. How to do it:

• Melt the chocolate again in a water bath. Then fill a piping bag with the soft chocolate and spread it over the cake.
• The type of decoration you choose is up to you. Even lines that define the slices of cake are popular. But circles that become smaller towards the center are also very popular.