Sachertorte
Indulge in the timeless elegance of Sachertorte, a classic Viennese chocolate cake that’s as rich in history as it is in flavor. This decadent dessert features a moist, slightly dense sponge infused with dark chocolate and a delicate layer of tangy apricot jam, creating the perfect balance of sweetness and depth. Enrobed in a glossy chocolate glaze, Sachertorte delivers a luxurious finish that’s as visually stunning as it is delicious. Ideal for celebrations or as a show-stopping dessert, this cake pairs beautifully with a dollop of unsweetened whipped cream for a true Austrian café experience. Follow our step-by-step guide to master this iconic recipe, perfect for chocolate lovers and those seeking to try an authentic European treat!
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Recipe Information
Ingredients
- 130 g Dark chocolate (70% cocoa)
- 110 g Unsalted butter, softened
- 110 g Powdered sugar
- 6 large Egg yolks
- 1 tsp Vanilla extract
- 110 g All-purpose flour
- 6 large Egg whites
- 110 g Granulated sugar
- 200 g Apricot jam
- 2 tbsp Water
- 200 g Dark chocolate (for glaze)
- 100 ml Heavy cream
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Melt 130 g of dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let it cool to room temperature.
In a mixing bowl, cream the softened butter and powdered sugar with an electric mixer until light and fluffy.
Add the egg yolks one at a time to the butter mixture, beating well after each addition. Mix in the cooled melted chocolate and the vanilla extract.
Sift the flour into the chocolate mixture and fold gently until combined, taking care not to overmix.
In a separate clean bowl, whip the egg whites until soft peaks form, then gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form.
Gently fold the whipped egg whites into the chocolate mixture in three batches, using a spatula to retain as much air as possible.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven 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 before sliding a knife around the edges to loosen it. Remove the springform ring and allow the cake to cool completely on a wire rack.
Once cooled, slice the cake horizontally into two even layers using a serrated knife. Warm the apricot jam in a small saucepan with 2 tbsp of water until smooth, then spread a layer of jam over the bottom layer of the cake.
Place the top layer of the cake back on, then spread a thin layer of warmed apricot jam over the entire cake to smooth out the surface.
To make the chocolate glaze, melt 200 g of dark chocolate and 100 ml of heavy cream together over a double boiler, stirring until smooth and glossy.
Pour the chocolate glaze over the top of the cake, letting it cascade down the sides evenly. Use a spatula to smooth the glaze if necessary.
Let the glaze set at room temperature or in the refrigerator before slicing and serving. For the authentic Viennese experience, serve with a dollop of unsweetened whipped cream.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 39.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 221 mg | 5% | |
*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.
