I loved this month’s challenge. Years ago, I used to order sachertortes from the Hotel Sacher in Vienna and send them as gifts. They came in gorgeous wooden boxes, and their thick glaze prevented the chocolatey cake from drying out in transit. I was too intimidated to try to bake one myself, but that’s what Daring Bakers challenges are for, right?
The October Daring Bakers’ challenge was brought to us by Korena of Korena in the Kitchen. She took us to Austria and introduced us to the wonders of the Sachertorte.
This baby was a lot of work, but it was not impossible. And, most importantly, it was absolutely delicious. The chocolate paired with the apricot was delectable, and dipping each bite in unsweetened schlag made for a terrific pastry experience.
A few imperfections:
- My cake didn’t have quite the same amount of lift as in Korena’s example. I think I might have underbeat my whites a bit; I was too afraid of overbeating them. But the cake was actually moist and not too dense, so no real complaints.
- I didn’t strain out the solids in the apricot glaze, although I probably should have for the top, at least. It made for a bumpy-looking texture, and I suspect the chocolate glaze mixed with the apricot glaze a bit as it poured over, since it didn’t soak into the cake enough.
Here’s the recipe if you’re patient enough. Photos after the jump.