Learn how to make one of the sweets that Yamato made for her beloved! The Sachertorte (in Japanese, ザッハトルテ), which is also known in Brazil as Torta Sacher, is a dessert that came from Austria and is appreciated all over the world.
In particular, the Japanese have placed this cake (although it is called a tart, it is nothing more than a cake) on the menu of their confectioneries and it is also used as a gift option for Valentines Day.
This dessert is so popular that it even helped McDonald’s in Japan to recover from a crisis created by a meat scandal in 2015, when the popularity of the chain fell significantly. Mc Café invested in foreign sweets and Sachertorte was included and became one of the most requested.
Table of Contents
Considerations before starting the recipe
In Oremonogatari, Yamato made this dessert in small portions and wrapped them in molds. You can make it in a single larger pan.
The following recipe is an adapted version of the recipe found in the Japanese manga.
The original Sachertorte uses apricot jam as filling, but if you don’t like it, you can choose another jam, or even use chocolate glaze if you prefer.
The glaze is the liquid chocolate coating that is added last. Just make the glaze when the cake is completely ready, as it should be used while still warm.
Without further ado, let’s get to the recipe!
Sachertorte
Yield: 1 cake of 18 cm or 6 small cakes of 5 cm
- Preheat the oven to 180°C;
- Grease the molds with butter and place parchment paper at the bottom of the pans;
For the cake batter
Ingredients
- 70g of bittersweet chocolate chopped
- 70g of unsalted butter
- 70g of sugar
- 3 eggs (whites and yolks separated)
- 40g of all-purpose flour sifted
Instructions
1. Separate the sugar into 2 parts.
2. With one part of the sugar, mix it with the egg whites and place in a double boiler. Stir constantly to avoid cooking the egg whites. When the sugar is dissolved, transfer the egg white mixture to a mixer.
3. Beat the egg whites until soft peaks form. Be careful not to overbeat, as the cake may dry out. Set aside.
4. Melt the chocolate and butter together in a double boiler in the same bowl. Set aside.
5. In another bowl, beat the egg yolks and the remaining sugar until it becomes a lighter and slightly fluffy cream.
6. Add the all-purpose flour to the egg yolk mixture.
7. Add the melted chocolate to the egg yolk mixture. Mix well until everything is well combined.
8. Finally, gently fold the beaten egg whites into the chocolate egg yolk cream.
9. Pour into molds until ⅔ full (or in a larger pan).
10. Bake for 20 minutes, or until the cake is firm. (Just do the famous toothpick test: if it comes out dry, it’s ready).
11. Let it cool completely and unmold.
For the topping
Ingredients
- 100g of apricot jam, or the jam of your choice
- 40 ml of boiling water
- Instructions
1. Dissolve the jam in the boiling water. Use while still warm.
2. Cut the small cakes in half and fill them.
3. With the help of a brush, spread the jam on the outside of the small cake. Let it cool.
4. Place the small cakes in the freezer for 10 minutes.
For the glaze
With the small cakes ready in the freezer, make the glaze. It is separated into 2 parts, then everything is combined for use.
Part 1 – Syrup
Ingredients
- 25g of cocoa powder
- 50 ml of water
- 15g of sugar
- 25g of cream
Instructions
1. Place all the ingredients in a saucepan.
2. Heat until all the chocolate melts and it has a velvety appearance. Turn off the heat and set aside.
Part 2 – Ganache
Ingredients
- 100g of bittersweet chocolate chopped
- 80g of cream
- 20g of unsalted butter
Instructions
1. In a small saucepan, bring the cream to a boil. Turn off the heat and add the chocolate. Let it cool a bit.
2. Add the butter.
Now just combine part 1 with part 2 and use. Remove the small cakes from the freezer and pour the glaze over the small cakes. Refrigerate for 20 minutes and serve.
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