Sachertorte
The perfect combination of chocolate and apricot jam—this is the most delicious chocolate cake.
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Estimated Time
- Preparing 1 hr
- Cooking 3 hr
Nutritions / Serving
-
Energy518 kCal
-
Carbs74 g
-
Protein6 g
-
Fat24 g
Serves 6.
Ingredients
Cake
- Cake Flour 70 g
- Unsalted Butter 75 g
- Egg 3 pc
- 70% Dark Chocolate 65 g
- Granulated Sugar 50 g
- Icing Sugar 50 g
Filling
- Apricot Jam 120 g
Chocolate Glaze
- 70% Dark Chocolate 120 g
- Granulated Sugar 160 g
- Water 100 g
Preparation
Soften butter and eggs to room temperature.
Preheat oven to 160°C (320°F).
Grease the inside of a 6-inch round cake pan with room-temperature softened butter. If using a fixed-bottom pan, line the bottom with a round of parchment paper, then dust the sides with cake flour. Rotate the pan to coat evenly, then tap out excess flour, leaving a thin layer.
Separate egg whites from yolks.
Making the Cake
In a mixing bowl, combine butter and icing sugar. Use a spatula to press them together, then mix on low with an electric mixer for 2-3 minutes until the butter is pale and fluffy.
Add egg yolks one at a time, beating after each addition until fully incorporated.
Clean the mixer attachments, then whip the egg whites on medium speed. After 1 minute, add granulated sugar in three parts, with 1-minute intervals. Whip until soft peaks form, with a slight curve at the tip.
Microwave the chocolate for about 40 seconds until partially melted. Stir until smooth. Add the melted chocolate to the creamed butter, folding until fully combined.
Gently fold in half of the whipped egg whites and sift in half of the pastry flour. Mix gently, then fold in the remaining egg whites and flour until just combined.
Pour the batter into the prepared pan and smooth the top. Bake for about 50 minutes. Cool for 5 minutes, then invert onto a rack to cool completely.
Preparing Filling and Glaze
Slice off any domed top of the cake, then horizontally split it into two layers.
Microwave the apricot jam for 20 seconds to soften. Spread one-third of the jam on the bottom layer, then cover with the top layer. Spread the remaining jam on top and sides, then let it sit for 1–2 hours until the jam is tacky and dry to the touch.
In a saucepan, combine sugar and water. Heat over medium-high for 4–5 minutes until the syrup reaches 105–108°C, then remove from heat. Add chocolate in batches, stirring continuously until smooth and glossy.
Pour the glaze over the cake in one go. Use a warmed spatula to smooth the top and sides. Refrigerate for at least 2 hours or overnight.
Serve with unsweetened whipped cream for the best experience.
Discussion
Make sure eggs and butter are at room temperature. The butter should be soft enough to press without resistance. If the room is cool, microwave butter in 5-second intervals to soften, but avoid melting it. Melted butter won’t hold air well, affecting cake texture.
Partially melt the chocolate in the microwave, when some bits remain unmelted, stirring will melt the rest. Cool slightly before adding to the whipped butter to avoid melting it.
If using a single mixer for both yolks and whites, clean attachments thoroughly before whipping whites, as butter or yolk traces prevent proper whipping.
Soft peaks in egg whites are sufficient; over-whipping makes it hard to incorporate smoothly and can cause large air pockets in the baked cake.
Use folding rather than pressing motions to retain as much air as possible for a light, fluffy cake.
Microwave the apricot jam for easy spreading, and wait until it’s dry to the touch before glazing.
Chocolate glaze sets quickly; pour as soon as it’s smooth and glossy.
Unsweetened whipped cream pairs wonderfully with this cake; don’t skip it for the full experience.