This is nearly a German chocolate cake recipe, - it's actually from Vienna!
It's a recipe taken from the original chocolate cake recipe created in 1832 at the Hotel Sacher in Vienna.
Preheat the oven to 170C (340F) gas 3.
Prepare a spring form or loose based cake tin, 23cms in diameter, buttered and base lined.
For decoration, use a greaseproof paper-piping bag containing melted milk chocolate; it is customary to pipe an "S" onto the cake in homage of the Hotel Sacher in Vienna.
This recipe serves up to 12 people.
Ingredients 175g of plain chocolate, finely chopped
125g unsalted butter at room temperature
150g caster sugar
5 large eggs, plus one egg white
150g plain flour
½ teaspoon of baking powder
For the apricot glaze 4 tablespoons of apricot conserve
1 teaspoon of lemon juice
For the chocolate icing 125ml of double cream
175g plain chocolate, chopped up
1 tablespoon of golden syrup
Whipped cream to serve
Put the chocolate into a heatproof bowl over a pan of simmering water to gently melt the chocolate. When melted remove from the heat and let cool.
Put the butter into a large bowl, and beat until creamy, either with a wooden spoon or electric mixer. Add half the sugar and beat until fluffy.
Separating the eggs, put all the whites (6) into a grease-free bowl, ready to whisk.
With the five yolks, one at a time beat them into the creamed mixture, beating well after each addition
Stir the cooled chocolate into this creamed mixture.
Sieve into this mixture the flour and baking powder. Fold in gently with a metal spoon.
Now whisk the egg whites until stiff, and then beat in the remaining sugar, 1 tablespoon at a time.
Divide into 3 batches and gently fold the egg whites into the mixture.
When the mixture is evenly blended, spoon into the prepared tin. Level the surface.
Bake in the preheated oven. The cake takes 1 hour to cook, and is ready when a skewer pushed into the centre of the cake comes out clean.
After the hour remove, check it is cooked, let stand for 10mins, then turn out and cool on a rack.
To prepare the glaze Place the glaze ingredients into a saucepan with a tablespoon of water and bring to the boil, stirring constantly. Remove from the heat and sieve into a bowl.
Brush the hot glaze over the top and sides of the cake.
To make the icing, put the cream into a pan and heat till almost boiling, then pour over the chopped chocolate, which should be in a heatproof bowl.
Leave for 2 mins, then stir until the icing is smooth and glossy.
With a plate under the wire rack with the cake on it, pour the icing over the glazed cake, covering the top and sides. Let it set in a cool place, but do not refrigerate.
You can decorate the cake with the letter "S", to follow the authentic decoration for this chocolate cake recipe.
To cut the cake, dip the knife in warm water and wipe dry.
Best eaten within one week.
The Sachertorte can still be bought today at the Hotel Sacher, made following the same recipe.
Meanwhile, the American German chocolate cake recipe has undergone many further developments. Some recipes suggest using condensed milk, baked in the oven to thicken. Though some German chocolate recipes continue to have the coconut and pecan nut fillings, they are instead glazed with a dark glossy chocolate covering on the outside.
If you have a favourite variation of the German chocolate cake recipe, send it in, let others create it, and let's see which ones are the most popular.
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Product Type:
Cake
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Flavor:
Nut
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Packaging:
Bag
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