Morsels And Moon Shine

It’s Daring Baker Challenge time!

Korena of Korena in the Kitchen introduced us to the October Daring Bakers’ challenge. She whisked us away to Austria, where she welcomed us to the delights of the Sachertorte.
 
Korena expressed herself as follows: “In 1832, Prince Metternich of Austria ordered a fancy dessert for his dinner guests, and the Sachertorte was born. His pastry chef was sick that night, so the job fell to his apprentice, Franz Sacher, who invented the now-famous Austrian Sachertorte dessert. Franz made a career out of that cake, and his son Eduard later opened the Sacher Hotel in Vienna, where Franz’s cake is still served today, made according to the hotel’s initial and tightly guarded secret Austrian Sachertorte recipe (and can also be ordered online and shipped worldwide). The cake has been so common in Vienna that it has become part of the city’s Kaffee Haus culture, with local bakeries and cafés offering their own variations with a dollop of Schlag (whipped cream) and a cup of steaming hot coffee.”
 

I love a recipe with a good history. My mom lived in Germany for a few years, and she told me that the Sachertortes that she had were delicious.

This Austrian Sachertorte was a tough recipe to veganize. The Daring Baker recipe that was given had tons of eggs and cream; I found a recipe at Nade in the Kitchen that I adapted - two different times, actually. It didn’t really work for me the first time, so I made more adjustments, and it worked. I have to be honest: this Austrian Sachertorte is probably not my favourite chocolate cake. It’s not terribly sweet - it’s a very plain, European-style cake. The filling and the chocolate help the flavour, but I still prefer my own German Chocolate Cake!

As a side note, I used an organic raspberry jam for the filling; you are supposed to use apricot, but that’s the only thing that I had on hand. Hey, make the most out of what you’ve got!

This Austrian Sachertorte recipe makes one small Sachertorte, about 5 inches around.

Daring Baker Challenge: Austrian Sachertorte

Recipe by Aileen MetcalfCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

Directions

  • Preheat the oven to 350°. Grease a 5 inch round cake tin with organic shortening or coconut oil.
  • Sift the flour, cocoa, and baking powder in a large bowl. Set aside.
  • In a large mixing bowl, cream the coconut oil and sugar together. Add the wine and milk. Slowly incorporate the dry ingredients into the mix.
  • Pour the torte into the prepared pan. Bake the cake for 30-40 minutes. Mine took closer to 40 minutes.
  • The cake should be cracked on the top. Allow it to cool completely.
  • Once it’s ready, slice the cake in two and spread the apricot jam. Replace the top of the cake.
  • Melt the chocolate topping in either the oven (my preference because you can put it in Pyrex and leave it alone for 10 minutes and stir) or the microwave (30 seconds, stir, 30 more seconds, stir again). Pour the chocolate on top of the cake. Using a spatula, spread the chocolate evenly over the cake. Stick it in the fridge for thirty minutes.
  • When you’re ready, melt the writing chocolate; it’s apparently not a Sachertorte unless it says “Sacher” on it! I did not take my time on this writing, but I hope yours looks better!
  • If you’re feeling up to a challenge, make this Austrian Sachertorte cake and let me know how it goes!

    Cheers,

    -Aileen
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