Sacher Torte B H G
Indulge in the timeless elegance of Sacher Torte B H G, a classic Viennese chocolate cake that marries rich, velvety textures with a touch of fruity sweetness. This luxurious dessert starts with a moist chocolate sponge, made irresistibly tender with whipped egg whites and premium dark chocolate. The two layers are generously filled and coated with a glossy apricot jam, lending a tart contrast to the deep chocolaty flavor. Finished with a silky chocolate glaze that envelops the cake in decadence, this recipe delivers a show-stopping presentation perfect for special occasions. Serve slices with a dusting of powdered sugar or a dollop of whipped cream for a truly exquisite treat. With its combination of aromatic vanilla, bittersweet chocolate, and the subtle tang of apricot, this Sacher Torte is a masterpiece for chocolate lovers and dessert enthusiasts alike.
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Recipe Information
Ingredients
- 110 grams Unsalted butter, softened
- 110 grams Granulated sugar
- 120 grams Dark chocolate (at least 70% cocoa), melted and cooled
- 6 Large eggs, separated
- 1 teaspoon Vanilla extract
- 120 grams All-purpose flour
- 0.25 teaspoon Salt
- 200 grams Apricot jam
- 125 milliliters Heavy cream
- 200 grams Dark chocolate (for glaze)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 170°C (340°F) and grease and line the bottom of a 9-inch springform cake pan with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Slowly add the melted and cooled dark chocolate to the butter mixture, stirring constantly. Then, mix in the vanilla extract.
Add the egg yolks one at a time, beating well after each addition, until fully incorporated.
In a separate bowl, sift together the flour and salt.
In another clean bowl, beat the egg whites until stiff peaks form.
Gently fold the flour mixture into the chocolate mixture until just combined, then carefully fold the beaten egg whites into the batter in thirds, using a spatula to avoid deflating the mixture.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and cool completely on a wire rack.
Once the cake is cool, slice it horizontally into two layers using a serrated knife. Spread a thin layer of warmed apricot jam over the bottom layer, then place the top layer back on.
Spread the remaining apricot jam evenly over the top and sides of the cake, creating a smooth surface.
To make the glaze, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the dark chocolate, stirring until smooth and glossy.
Pour the chocolate glaze over the cake, letting it drip down the sides for full coverage. Use a spatula to smooth the glaze if needed.
Allow the glaze to set at room temperature for at least 1 hour before slicing and serving.
Optional: Dust with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 46.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 315 mg | 7% | |
*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.
