Sacher Cake
Indulge in the timeless elegance of Sacher Cake, a decadent Austrian dessert known for its rich sophistication and irresistible chocolate flavor. Perfect for chocolate aficionados, this iconic cake features a moist, velvety sponge made with dark chocolate, enriched by layers of tangy apricot jam that add a hint of fruity brightness. Topped with a glossy dark chocolate glaze, the Sacher Cake is as visually stunning as it is delicious. Whether celebrating a special occasion or treating yourself to a luxurious dessert, this recipe combines classic European techniques with approachable steps, ensuring you can effortlessly recreate this masterpiece in your own kitchen. Pair with whipped cream for the ultimate indulgence, and savor every bite of this world-famous treat!
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Recipe Information
Ingredients
- 150 grams dark chocolate
- 125 grams unsalted butter
- 140 grams granulated sugar
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 120 grams all-purpose flour
- 200 grams apricot jam
- 150 grams dark chocolate (for glaze)
- 150 milliliters heavy cream (for glaze)
Instructions
Preheat your oven to 170°C (340°F). Grease and flour a 9-inch springform pan.
Melt 150 grams of dark chocolate in a heatproof bowl over simmering water (double boiler method). Once melted, set aside to cool slightly.
In a large mixing bowl, cream together 125 grams of unsalted butter and 70 grams of the sugar until light and fluffy. Add the melted chocolate and mix well. Then add vanilla extract and egg yolks one at a time, beating thoroughly after each addition.
In a separate clean bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining 70 grams of sugar, beating until the egg whites are smooth and glossy.
Gently fold the egg whites into the chocolate mixture, alternating with spoonfuls of flour (120 grams). Mix until just combined, being careful not to deflate the batter.
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for about 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once cooled, slice the cake horizontally into two layers. Warm the apricot jam slightly to make it easier to spread, then cover the bottom layer with about 2/3 of the jam. Replace the top layer and spread the remaining jam over the top and sides of the cake.
For the glaze, heat 150 milliliters of heavy cream in a saucepan until it just begins to boil. Remove from heat and add 150 grams of chopped dark chocolate, stirring until smooth and glossy.
Pour the glaze over the cake, ensuring it covers the top and drips evenly down the sides. Let the glaze set before serving.
Serve slices of Sacher cake with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1603 mg | 534% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 550.2 g | 200% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 421.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 491 mg | 38% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 2525 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
