Sachertorte
A decadent Viennese chocolate cake with a thin apricot jam layer and dark chocolate glaze. This Austrian classic is rich, elegant, and perfect for special occasions.
- Total time
- 60 min
- Servings
- 12
- Calories
- 385
- Protein
- 6g
Ingredients
- 200 g dark chocolate (70% cacao)
- 150 g unsalted butter
- 6 whole large eggs, separated
- 150 g granulated sugar
- 100 g all-purpose flour
- ¼ tsp sea salt
- 200 g apricot jam
- 2 tbsp warm water
- 150 g dark chocolate (70% cacao)
- 75 g unsalted butter
- 2 tbsp light corn syrup
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- 2
Chop 200g dark chocolate into small pieces. Melt with 150g butter in a double boiler, stirring until smooth. Remove from heat and let cool slightly.
- 3
In a large bowl, whisk egg yolks with 100g sugar until pale and thick, about 3 minutes.
- 4
Fold the cooled chocolate mixture into the yolk mixture until just combined.
- 5
Sift flour over the chocolate mixture and gently fold in until no streaks remain.
- 6
In a separate bowl, beat egg whites with salt until stiff peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites in two additions.
- 7
Pour batter into prepared pan. Bake for 45-50 minutes until a skewer inserted in the center comes out with moist crumbs. Do not overbake.
- 8
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- 9
Once cooled, level the cake with a serrated knife if needed. Warm apricot jam with 2 tbsp water until spreadable.
- 10
Brush or spread the apricot jam evenly over the top of the cake.
- 11
Chop 150g dark chocolate and melt with 75g butter in a double boiler, stirring until smooth.
- 12
Stir in 2 tbsp corn syrup. The glaze should be fluid but glossy.
- 13
Pour glaze over the jam-topped cake, working quickly to coat the top and sides evenly. Let set at room temperature for 2 hours before serving.
Tools you’ll need
- 9-inch springform pan
- parchment paper
- double boiler
- large mixing bowl
- whisk
- rubber spatula
- sifter
- wire rack
- serrated knife
- pastry brush or offset spatula
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