It's Daring Baker Challenge time!
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.
Korena wrote, "The Sachertorte was first created in Austria in 1832 when Prince Metternich requested a fancy dessert for his dinner guests. His pastry chef was ill that night, so the task fell to the apprentice, Franz Sacher, who came up with the now famous cake that bears his name. Franz built a career on that cake, and his son Eduard later opened the Sacher Hotel in Vienna where Franz’s cake, made according to the hotel’s original and closely-guarded secret recipe, is served to this day (and can also be ordered online and shipped worldwide). The cake is so popular in Vienna that it has become an integral part of the city’s kaffeehaus tradition, with local bakeries and cafés serving up their own versions along 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 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 is probably not my favorite chocolate cake. It's not terribly sweet - it's a very plain, European-style cake. The filling and the chocolate help the flavor, 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 recipe makes one small Sachertorte, about 5 inches around.
1 c. cake flour
1/2 c. organic cane sugar
2 T. unsweetened cocoa powder
heaping 1/2 T. baking powder
1 c. almond milk, or other non-dairy milk
2 T. mulled wine, cooled, or other spiced liquor (learn more about infusing your own liquor!)
2 1/2 T. coconut oil, softened
1/2 c. apricot jam, or other fruit spread
1/2 c. dairy-free chocolate chips, more as needed
2 tsp. coconut oil
1/4 c. dairy-free chocolate chips, more as needed
1/4 tsp. coconut oil
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 cake and let me know how it goes!