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About a year ago, I attempted my very first Sachertorte – a classic Austrian chocolate cake with an apricot jam filling and a chocolate glaze. Unfortunately, my version failed miserably. This cake is a really old-school recipe that doesn’t involve any chemical leavening, and since I didn’t have an electric mixer at the time, whipping egg whites into stiff peaks was an utter bitch by hand.

But things are different now. This recipe is in fact, quite a piece of cake with a stand mixer.

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My cake ended up with a tight crumb that was still light in texture, and soaked up all that rummy Stroh-apricot jam goodness. The chocolate cake itself is rather dry and not very sweet by itself, so liberal amounts of apricot jam mixed with rum (if you can use authentic 160 proof Stroh, even better) is imperative. Let the glaze harden and set before eating even though it might be tempting – I promise it will be worth the wait.

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I chose to go by Wolfgang Puck’s recipe because I knew he was Austrian, so he must know what he’s talking about. It didn’t fail me, but I have some edits that I made and I’ll recommend going forward.

  1. I used XL eggs, and hence just used an equal number of egg yolks and egg whites.
  2. My cake ended up rather thin, and without a specialized cake layering tool, it’ll be nearly impossible to cut it horizontally into thirds. Just make a half cake by slicing it all the way through and stacking it, like I did.
  3. To that note, I would halve the amount of apricot jam filling I make. I had quite a bit left over.
  4. I cannot emphasize more the importance of sifting your flour before mixing. This is a tight-crumbed cake that’s relatively low in fat compared to American cakes, so the texture of the flour will make an appreciable difference to the outcome of the cake.

Sachertorte
Makes 1 half 9-inch cake
Adapted from Wolfgang Puck

Cake:

6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 teaspoon salt
1/3 cup flour, sifted

Apricot Filling:
3/4 cups apricot preserves
1/2 tablespoon apricot brandy or rum

Glaze:
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream
Schlagobers, or whipped cream

Directions
Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.

In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.

To make the apricot filling: puree the apricot preserves. Stir in brandy.

Slice the cake into half to get two half-moons. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread a thinner layer of apricot filling on top, but scrape off any protuberant preserve pieces. Chill for at least 30 minutes.

To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

It’s always really hard for me when I spend hours and hours on a recipe and it ends up poorly. It might sound like I’m overstating my sorrow but it is such a disappointment when all my hard work comes to naught. Especially when I am hoping to have a recipe worthy of an epic blog post… and all those ingredients!

Sigh. So let me tell you the story of this failed sachertorte. I took it upon myself to make a sachertorte, because, it’s just a chocolate cake, right? Wrong. It’s not just a chocolate cake. It’s a chocolate cake that has been embroiled in a legal battle and it’s really hard to make.

Why I failed at making this cake:

1. Not having an electric mixer when trying to beat egg whites to stiff peaks is really hard. I hand-whisked the egg whites for at least 20 minutes, and although they at least tripled in volume, they never achieved the consistency of stiff peaks they were supposed to. This subsequently probably resulted in the dense and dry texture of the cake, which had no other leavening apart from the egg whites.

2. The chocolate glaze recipe was one for this Boston cream pie, because I didn’t have heavy cream and I didn’t want to go out to get some. The glaze ended up more like a solid chocolate chunk that shattered as I cut into it after refrigeration. The glaze, if you’re to use this recipe, should probably be applied immediately before serving.

3. I really should have sifted the flour before baking it, because it resulted in flour pockets in the final result. I didn’t own a sieve, but now I do.

If you are curious, this is the recipe I used. It’s too bad the cake I made wasn’t so good, because I even used Austrian 80-proof Stroh rum for the apricot jam glaze. Sigh. I am sad.