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Sachertorte
Created by: Howcan Team
Ingredients
- 4 oz (120g) bittersweet chocolate
- 1/2 cup (120g) unsalted butter
- 1 cup (200g) granulated sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (100g) ground almonds
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (120g) apricot jam
- 1/2 cup (120g) apricot glaze or apricot preserves
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120ml) heavy cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
- Melt the bittersweet chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted chocolate and vanilla extract.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Then fold in the ground almonds and flour until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake has cooled, slice it in half horizontally. Spread the apricot jam over the bottom half of the cake, then place the top half back on. Heat the apricot glaze or preserves in a small saucepan over low heat, then brush it over the top and sides of the cake.
- To make the chocolate glaze, chop the semisweet chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil. Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Stir until smooth and glossy.
- Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze if needed. Allow the glaze to set before serving. Enjoy!
Sachertorte is a decadent Austrian chocolate cake with a rich history dating back to 1832. Created by Franz Sacher, a 16-year-old apprentice chef, the original recipe remains a closely guarded secret of the famous Hotel Sacher in Vienna. This iconic dessert consists of two layers of dense chocolate cake separated by a layer of apricot jam and coated in a glossy chocolate glaze. The Sachertorte has become a symbol of Austrian culinary tradition and is enjoyed by locals and tourists alike. For the most authentic experience, visit the Hotel Sacher in Vienna, where the original Sachertorte is still served to this day. The key to a perfect Sachertorte lies in achieving the right balance of moist cake, tangy apricot filling, and bittersweet chocolate glaze. While many have attempted to replicate this renowned dessert, the true magic of the Sachertorte can only be savored in its birthplace.
90 min
12
380 calories
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