Austrian · Dessert · Hard
Sachertorte
Vienna's most famous chocolate cake: dense dark chocolate sponge layered with apricot jam and sealed in glossy ganache.
The whole recipe in 60 seconds
Sachertorte, in 5 ideas
- Strain the apricot jam so it spreads in a smooth, even layer
- Fold the egg whites gently to keep the crumb light
- Pour the glaze in one go and tilt the cake to coat; do not spread with a spatula
- The cake improves after a day as the flavors meld
- Serve at room temperature with unsweetened whipped cream, as they do in Vienna
What you need
Ingredients
- 7 oz dark chocolate (60 percent cacao), chopped
- 3/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 6 eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup apricot jam, warmed and strained
- 7 oz dark chocolate, chopped, for the glaze
- 3/4 cup heavy cream
- Whipped cream for serving
How to make it
Directions
- Melt the chocolate and let it cool slightly. Beat the butter with the powdered sugar until fluffy, then beat in the melted chocolate.
- Beat in the egg yolks one at a time with the vanilla.
- Whip the egg whites with the granulated sugar to soft peaks and fold gently into the chocolate mixture.
- Sift in the flour and fold until just combined. Pour into a greased 9-inch springform pan.
- Bake at 350 F for 45 to 50 minutes until a tester comes out clean. Cool completely.
- Slice the cake horizontally, spread apricot jam between the layers and over the top.
- For the glaze, heat the cream to steaming, pour over the chopped chocolate, rest 2 minutes, then stir smooth. Pour over the cake and let set. Serve with whipped cream.
Money saver. Buy chocolate in bulk bars instead of chips; it melts more smoothly and costs less per ounce.