Recipe of Perfect Sachertorte (chocolate cake)★Recipe video★

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The ingredients needed to make Sachertorte (chocolate cake)★Recipe video★:

1. Take ■for chocolate cake
2. Prepare 2/5 cup unsalted butter, room temperature
3. Get 1/5 cup granulated sugar
4. Get 4 egg yolks
5. Take 1/2 cup milk chocolate
6. Take 3 Tbsp. almond flour
7. Get 2/3 cup cake flour
8. Make ready 2.5 Tbsp. cocoa powder
9. Take 4 egg whites (Cool in a fridge.)
10. Make ready 2/5 granulated sugar (for meringue)
11. Prepare apricot jam (sugar free)
12. Prepare ■for coating chocolate
13. Get 1/4 cup milk chocolate
14. Prepare 1.5 Tbsp. milk
15. Take 1 and 2/5 cup bitter chocolate
16. Get 2.5 Tbsp. grape seed oil

The world's most famous cake, the Original Sacher-Torte, is the consequence of several lucky twists of fate. In a bowl, combine the chocolate and butter and melt over a double boiler. The recipe for the Original Sacher-Torte is a well-kept secret, known only to confectioners at Hotel Sacher in Vienna. From the Usborne Children's World Cookbook that Gramma gave to my son when he was first learning to cook.

Instructions to make Sachertorte (chocolate cake)★Recipe video★:

1. ★Recipe video★ (my You Tube channel)→https://www.youtube.com/watch?v=GPcsG3e7VSE&t=98s
2. 【chocolate cake】Coat inside of a cake pan with butter and bread flour.(not included in recipe) Put the pan in a cool place. Sift cake flour and cocoa powder together. Preheat a oven to 374 ºF.
3. Chop milk chocolate and put it in a bowl. Boil water with a small pot and turn off the heat when the water boils. Put the bowl on the pot. Don't put it directly in the hot water. Wait 30 sec as it is and melt the chocolate.
4. Make unsalted butter smooth. Add granulated sugar and mix it with a whisk until it becomes white. Add melted chocolate and mix well. (Add chocolate of room temperature. Please be careful not to melt the butter.)
5. Add half of egg yolk and mix well. Add the remaining egg yolk and mix well. Add almond flour and mix well while crushing lumps.
6. Make meringue. Beat egg white until it becomes watery. Whip it with a hand mixer on high speed. Add granulated sugar in 4-5 parts. (Add sugar after the egg white becomes white and fluffy.) Whip it to soft-peak stage and switch to low speed. Whip it slowly for a minutes.
7. Add the meringue to the batter in 3 parts and fold it. Add dry ingredients at once before it mixes up completely.
8. Fold it until it gets glossy. Put it in the cake pan. Bake it at 338 ºF for 50 minutes. Drop it to prevent the cake from shrinking.
9. Put the cake out of the pan while it's hot. Wrap it with plastic wrap while it's a little warm. Let it sit over night at room temperature. Slice it into 3 pieces. Put apricot jam between 3 slices.
10. 【coating chocolate】 Warm milk chocolate and milk together with a microwave (600W, 20sec). Melt it by using remaining heat to prevent from separating. Put it on the cake and cover the cake. Let it cool in a fridge for 5 minutes.
11. Put chopped bitter chocolate and oil in a bowl. Melt the chocolate in the same way as 'process 3'. Let it cool 1-2 minutes and then put it on the cake. Let it cool in a fridge for 30 minutes.

The recipe for the Original Sacher-Torte is a well-kept secret, known only to confectioners at Hotel Sacher in Vienna. From the Usborne Children's World Cookbook that Gramma gave to my son when he was first learning to cook. This rich, chocolate cake, also known as Sacher's Cake was created by Franz Sacher when he baked it for an Austrian prince. Traditionally this is served with fresh whipped cream. Prep & cook time are estimates &; prep includes making the filling &amp; icing.

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