NATIONAL SACHER TORTE DAY

If you like chocolate and you like cake, then National Sacher Torte Day on December 5th is a perfect day for you! The layered ingredients make this dessert a delicious torte!

Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake. Austrian Franz Sacher invented it in 1832. Vienna considers the Sachertorte one of their most famous culinary specialties.

At the age of 16, Franz Sacher was only an apprentice to the chef when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known worldwide as the Sacher Torte.

His son, Eduard, went on to perfect this decadent dessert. He created the Sacher Torte by layering apricot jam between a rich, chocolate sponge cake and topped it with a layer of chocolate icing.

The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg.

Cakes and tortes are very similar. In fact, tortes are a type of cake. It is the ingredients that make a torte a torte. Like the ingredients that make an angel food cake bake up light and tall, a torte's ingredients give it a heavier base and a tighter crumb. Additionally, tortes tend to be layered crosswise with ganache, frosting, or fruit. Tortes use very little flour and use ground nuts or breadcrumbs instead.

There are various tortes to make. Some tortes only have a couple of layers. However, others stack up thin, beautiful layers full of rich flavor.

When you celebrate this delicious torte, you'll want to serve a generous dollop of fresh whipped cream with it. Brew a fresh pot of coffee, too. This rich cake deserves a hot beverage to complement it.

Do you have a version of this specialty cake? Please share it with us using #NationalSacherTorteDay to post on social media.

National Day Calendar® continues researching the origins of this chocolatey food holiday.

A. A torte is a type of cake that combines layered ingredients. The cake used to make a torte is a denser, sturdier cake. Recipes call for very little to no flour.

Q. When was the Sacher Hotel founded? A. Franz Sacher's son, Eduard, opened the Sacher Hotel in 1876

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From:

“https://www.sacher.com/en/original-sacher-torte/recipe/“

(Note: This is only an approximation of the original recipe, which of course must remain a tightly-kept secret.)

Ingredients:

Cake
130 g dark couverture chocolate (min. 55% cocoa content)

(Couverture chocolate is higher-quality chocolate for chocolatiers and fine applications, consisting of a higher cocoa butter content in its composition.)

1 Vanilla Pod

150 g softened butter

100g Icing sugar

6 Eggs

100 g Castor sugar

140 g Plain wheat flour

Other:

Fat and flour for springform

200 g apricot jam

200 g castor sugar
150 g
dark couverture chocolate (min. 55% cocoa content)

Unsweetend whipped cream to garnish

Need: 24cm Springform pan

Baking time ca. 1 Stunde
Cooling time ca. 20 Minuten

Sachertorten Rezept

Preheat oven to 170°C. Line the base of a springform with baking paper, grease the sides, and dust with a little flour.
Melt couverture over boiling water. Let cool slightly.

Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with whisks, beat the softened butter with the icing sugar and vanilla seeds until bubbles appear.

Separate the eggs. Whisk the egg yolks into the butter mixture one by one. Now gradually add melted couverture chocolate. Beat the egg whites with the castor sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the mixture, then fold in the flour and beaten egg whites.
Transfer the mixture to the springform, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger’s width ajar. Then close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.)

Remove the cake from the oven and loosen the sides of the springform. Carefully tip the cake onto a cake rack lined with baking paper and let cool for approximately 20 minutes. Then pull off the baking paper, turn the cake over, and leave on rack to cool completely.
Cut the cake in half horizontally. Warm the jam and stir until smooth. Brush the top of both cake halves with the jam and place one on top of the other. Brush the sides with the jam as well.

To make the glaze, put the castor sugar into a saucepan with 125 ml water and boil over high heat for approximately 5 minutes. Take the sugar syrup off the stove and leave to cool a little. Coarsely chop the couverture, gradually adding it to the syrup, and stir until it forms a thick liquid (see tip below).

TIP: HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT CONSISTENCY

Let a little of the glaze run over a wooden cooking spoon. It should now be covered by a layer of glaze approximately 4 mm thick. If the glaze is too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any remaining sugar in the saucepan with a little hot water). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy.

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