Recipe by Amy A
"This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!"
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semi sweet chocolate (chopped)
dark rum, divided
1 (12 ounce) jar
semisweet chocolate, chopped
This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this, like a coverture. If the chocolate isn't high in butterfat, the whole thing will turn out too dry. If you want to try with semi-sweet chocolate chips, increase the fat content when you're melting the chocolate. This made me miss Vienna!!!
This recipe has a lot of potential. Overall my results were pretty good, but the cake came out a little on the dry side. Another commenter mentions that she believes this can happen when the chocolate doesn't have enough fat in it, but I added quite a bit of butter. Next time I will try adding some yogurt instead, and some extra sugar to compensate (yogurt in cakes eats up sweetness).
I also wish I had let the apricot/rum mixture cool a little more after thickening. I tried to apply it while it was still quite warm and runny.
Lastly, I wish I had known how quickly the chocolate icing would set up; within seconds of taking it off of the heat it was like mud. In hindsight I should have been a bit quicker in pouring it on the cake -- do it all in one go, get it as even as you can manage quickly, and don't try to go back and fix the thin areas by pouring more on, because the result will be ugly.
This turned out great. I sliced it into three layers instead of two. I used Czech Orion bitter and cooking chocolate, half dark rum and half Grand Marnier. The cake is not too sweet and is balanced with the ganache. Now I need to try the original.
I agree! This is a lot like the real thing. I ued semi-sweet chocolate bits which worked well. When making this, please understand it is NOT a sweet cake. With the apricot filling and chocolate that is what makes it Sacher Torte. Would also suggest serving it with whip cream (mit schlag). I too have fond memories of the Hotel Sacher. This is a keeper for me!
Weird, dry. The chocolate mix did not incorperate into the egg whites. Some of my guests claimed to like it. It has potential.
I have just made it! Have never used a spring form pan before, so I opted for the small ceramic dishes that I could control better; anyway, I have cooked, "out of the box mixes", with chocolate and I suggest to put a large mixing bowl over a pot of water (no overheating/burning of choc) to melt it. It is well...worth the effort if people enjoy a truly "homemade desert". If you don't have a "La Madeleine" restaurant then fly to Vienna by all means. Trying to make the syrup soak in was difficult because the cake is not soft enough. A second thing was the icing to which I had to add quite a bit more cream or it does NOT spread (too chunky). I kept it in the double boiler, so it definitely needed more cream.
I followed recipe exactly, read reviews and used 86% cacao chocolate, extra fat. It was very very dry. The icing however was wonderful. I kept it warm so it wouldn't harden while spreading. I've had Vienna torte by other people and it didn't raise my blood sugar so was interested in making it. But wouldn't make this one again, sorry.
Super tasty and authentic! It took a LOT of work and time, but it was well worth the effort. I served it with fresh whipped cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 204
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