Description
Wiener Sachertorte – Weihnachtskuchen Rezept : Die Wiener Sachertorte ist immer eine köstliche Überraschung für die Kaffeejause. Bei diesem tollen Rezept kann keiner widerstehen.
Ingredients
Scale
- 180 g Butter
- 150 g Staubzucker (powdered sugar)
- 6 Eier (eggs)
- 180 g Schokolade (chocolate)
- 180 g Mehl (flour)
- 150 g Kristallzucker (granulated sugar)
- 1 Pk Vanillezucker (packet vanilla sugar)
- 1 Prise Salz (pinch of salt)
- 0.5 TL Backpulver (teaspoon baking powder)
- 150 g Schokolade (for glaze)
- 200 g Kristallzucker (for glaze)
- 125 ml Wasser (for glaze)
- 200 g Marillenmarmelade (apricot jam, for spreading)
- 1 EL Butter (for the pan)
- 4 EL Mehl (for the pan)
Instructions
- Preheat your oven to 180°C (356°F) with both top and bottom heat. Prepare a bain-marie (double boiler) and gently melt 180 g chocolate for the cake base, stirring occasionally until smooth. Separate the 6 eggs into yolks and whites, placing them in different bowls.
- In a clean mixing bowl, beat the egg whites with a pinch of salt until they begin to form soft peaks. While continuing to beat, gradually add 150 g granulated sugar and whip until you achieve a glossy and firm meringue. Set aside.
- In a separate bowl, combine 180 g flour with 0.5 teaspoon baking powder and mix well to distribute the leavening agent evenly.
- In a large mixing bowl, beat 180 g softened butter until it is light and creamy. Add the melted chocolate and mix until fully combined. Then add 150 g powdered sugar, 1 packet vanilla sugar, a pinch of salt, and the 6 egg yolks. Beat thoroughly until the mixture is smooth and creamy.
- Gently fold the whipped egg whites (meringue) into the chocolate-butter mixture in two or three additions, being careful not to deflate the mixture. Next, sift the flour and baking powder mixture over the batter and fold it in gently until just incorporated. Take care not to overmix, as this can result in a denser cake.
- Prepare a 25 cm (10-inch) round cake pan by greasing it with 1 tablespoon butter and dusting it with 4 tablespoons flour, ensuring all sides are well-coated to prevent sticking. Tap out any excess flour.
- Pour the cake batter into the prepared pan, smoothing the top with a spatula for an even surface. Place the pan in the preheated oven and bake for 20 minutes at 180°C (356°F). After 20 minutes, reduce the oven temperature to 160°C (320°F) and continue baking for another 40 minutes, using top and bottom heat. The cake is done when a skewer inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully run a knife around the edge to loosen it, then invert onto a wire rack and allow to cool completely before proceeding.
- While the cake is cooling, place 200 g apricot jam (Marillenmarmelade) in a small saucepan. Gently heat over low heat, stirring until it becomes smooth and spreadable. This will make it easier to apply to the cake.
- Once the cake is completely cool, slice off any domed top to create a flat surface if necessary. Optionally, you can split the cake horizontally and spread some of the apricot jam in the middle. Then, generously brush the top and sides of the cake with the warmed apricot jam, ensuring an even coating.
- To prepare the glaze, combine 200 g granulated sugar and 125 ml water in a saucepan. Bring to a boil over high heat and cook for about 5 minutes until it forms a clear sugar syrup. Remove from the heat and allow it to cool slightly.
- Melt 150 g chocolate (for the glaze) in a bain-marie (double boiler) until smooth. Gradually add the warm sugar syrup to the melted chocolate, stirring constantly until a shiny, smooth glaze forms. The glaze should be fluid but not too hot.
- Stir the glaze occasionally as it cools so that it thickens to a pourable but not too runny consistency. When it is just warm to the touch and still spreadable, quickly pour it over the cake, starting at the center and working outwards. Use a spatula or palette knife to evenly coat the top and sides, working swiftly as the glaze will begin to set.
- Allow the glazed cake to set at room temperature. Once the glaze has firmed up, the Sachertorte is ready to slice and serve. For best results, serve with a dollop of whipped cream and a cup of coffee.
Notes
This recipe closely resembles the original Sachertorte, the famous Viennese chocolate cake first created in 1832. The true original recipe remains a closely guarded secret, but this version is an excellent and delicious approximation. For best flavor, prepare the cake a day in advance to allow the flavors to meld. Use good quality dark chocolate for both the cake and the glaze for a rich, authentic taste.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte, Weihnachtsrezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg