Today is National Sacher Torte Day! The Sacher Torte was invented in 1832 by Franz Sacher, a 16-year-old apprentice to pastry chef. Austrian Prince Wenzel von Metternich sent orders to the kitchen to create a new cake to impress several important guests. The head chef had fallen ill, and the kitchen staff panicked, but Franz Sacher remained calm and baked his now famous torte which consists of apricot jam sandwiched between layers of chocolate sponge cake and coated in dark chocolate ganache.
Sacher’s eldest son Eduard followed in his father’s footsteps and became a pastry chef as well. He perfected his father’s recipe and first served it at the Demel bakery, and then later at the Hotel Sacher, which he established in 1876. Since then, the cake has remained among the most famous of Vienna’s culinary specialties.
Just like Franz Sacher’s creation in 1832, this healthy, vegan version of the famous torte from Practically Raw Desserts by Amber Shea Crawley is sure to impress all of your guests this holiday season.
Austrian Sacher Torte
Cake:
- 1/2 cup dry walnuts
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup brewed coffee
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
- 1/8 teaspoon sea salt
- 1/2 cup cacao powder
- 3/4 cup coconut flour
Filling and Ganache:
- 1/2 batch Fruity Chia Jam, made with apricots, recipe follows
- 1/2 batch Sugar-Free Chocolate Ganache, recipe follows
Preparation:
Place the walnuts in a food processor and pulse until the nuts are finely ground (be careful not to overprocess). Transfer the ground nuts to a small bowl and set aside.
In the same food processor (no need to wash it in between), combine the maple syrup, applesauce, coffee, vanilla, lemon juice, and salt, and blend until smooth and combined. Add the cacao powder and blend until smooth. Add the ground walnuts and blend again until smooth. Finally, add the coconut flour and pulse until well-combined. The mixture will be very thick, slightly crumbly, and dough-like.
Make It Raw: Transfer half the batter to a 5- or 6-inch round springform pan (lined with waxed or parchment paper for easy removal, if desired) and pack it down firmly and even- ly. Remove the sides of the pan and carefully invert the cake onto a Teflex-lined dehydrator tray. Repeat with the second half of the batter. Dehydrate the cake halves at 110°F for about 2 hours, flipping them over halfway through, until they have firmed up slightly and the surfaces feel dry.
Make It Baked: Preheat the oven to 250°F. Transfer half the batter to a 5- or 6-inch round springform pan (lined with parchment paper for easy removal, if desired) and pack it down firmly and evenly. Remove the sides of the pan and carefully invert the cake onto a parchment-paper-lined baking sheet. Repeat with the second half of the batter. Bake the cake halves for 14 to 15 minutes, flipping them over halfway through, until they have firmed up slightly and the surfaces feel dry.
Make It Easy: Transfer half the batter to a 5- or 6-inch round springform pan (lined with waxed or parchment paper for easy removal, if desired) and pack it down firmly and evenly. Remove the sides of the pan and carefully invert the cake onto a waxed-paper-lined baking sheet. Repeat with the second half of the batter. Refrigerate or freeze the cake halves until firm.
Assemble: When the cake halves are ready, place one half on a wire rack and evenly spread the apricot jam across the top. Carefully place the other half on top. Set the wire rack over a large piece of waxed paper and pour the Sugar-Free Chocolate Ganache on top, spreading it around slightly with a spoon and letting it drizzle down the sides. Let the cake sit at room temperature for 1 to 2 hours, until the ganache has dried slightly and no longer looks glossy. Carefully transfer the cake to a large plate or cake stand. Refrigerate overnight, or until ready to serve.
Snugly wrap leftover cake in plastic wrap and store in the refrigerator for up to 4 days.
Yield: 8 Servings
Fruity Chia Jam
Ingredients
- 1 cup dried (preferably unsulfured) apricots, soaked in 1 cup warm water for 30 minutes and drained, soaking water reserved
- 2 teaspoons lemon juice
- Pinch of sea salt
- 1 tablespoon chia seeds
Preparation:
Place the drained fruit, 1/2 cup of the soaking water, lemon juice, and salt in a high-speed blender or mini food processor. Blend until smooth. Add additional soaking water, 1 tablespoon at a time, if needed to help it blend. Scrape down the sides, add the chia seeds, and blend again until smooth. Transfer to a small bowl and let sit at room temperature for 2 to 4 hours, until it thickens up to your liking. Use immediately or transfer to a glass jar or container (leaving an inch or two of room at the top) and refrigerate until ready to use.
Jam can be stored in the refrigerator for up to 5 days.
Sugar-Free Chocolate Ganache
Ingredients
- 3/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/8 teaspoon pure stevia powder (or equivalent sweetener of choice), or to taste
- Big pinch of sea salt
- 1/2 cup cacao powder
Preparation:
Combine the coconut oil, vanilla, stevia, and salt in a high-speed blender. Blend on low to combine. Add the cacao powder and blend again on low speed until smooth. (Alternatively, whisk all ingredients together in a medium bowl until smooth and combined.) Taste for sweetness and add additional stevia if desired. Use immediately or transfer to a glass jar and keep at room temperature until ready to use. The ganache will thicken up as it sits; you can use it as- is for a fudgy frosting, or re-liquefy it by placing the jar in a warm dehydrator or in a bowl of warm water, stirring occasionally.
Store in a glass jar or airtight container at room temperature for up to 4 days or in the refrigerator for up to 2 weeks, bringing to room temperature again before serving.
From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.