Sacher Torte
Sacher Torte is a classic Viennese chocolate cake with a rich history.The traditional cake combines chocolate sponge with apricot jam.A smooth dark chocolate glaze gives it its signature elegant appearance.The slightly tart jam balances the richness of the chocolate beautifully.It is traditionally served with unsweetened whipped cream.This luxurious Austrian dessert is perfect for special occasions and celebrations.
Ingredients
For the Chocolate Cake
- 130 g dark chocolate, finely chopped
- 120 g unsalted butter, softened
- 80 g powdered sugar
- 6 large eggs, separated
- 100 g granulated sugar
- 100 g all-purpose flour
- 1 teaspoon vanilla extract
For the Apricot Layer
- 200–250 g apricot jam
- 1–2 tablespoons water or rum, optional
For the Chocolate Glaze
- 200 g dark chocolate
- 150 ml heavy cream
- 1 tablespoon unsalted butter
For Serving
- Unsweetened whipped cream
Instructions
- Preheat your oven to 170°C (340°F).
- Grease a 20–22 cm round cake pan and line the base with parchment paper.
- Melt it gently over a saucepan of barely simmering water, stirring occasionally until smooth.
- Beat the softened butter with the powdered sugar until light and creamy.
- Stir in the vanilla extract.
- Make sure the chocolate is warm rather than hot so it does not melt the butter excessively.
- Place the egg whites in a clean bowl with a pinch of salt.
- Gently fold approximately one-third of the whipped egg whites into the chocolate mixture.
- Transfer the batter to the prepared cake pan and smooth the top.
- Bake for approximately 45–55 minutes, or until a skewer inserted into the center comes out with only a few moist crumbs.
- Allow it to cool completely before slicing or adding the jam.
- Spread a generous layer of apricot jam over the bottom layer, then place the second cake layer on top.
- Serve each slice with a generous spoonful of unsweetened whipped cream.
Notes
- Use good chocolate: The chocolate is one of the dominant flavors, so choose a good-quality dark chocolate.
- Room-temperature ingredients: Butter and eggs incorporate more smoothly when they are not refrigerator-cold.
- Do not overmix: Excessive mixing after adding flour can make the sponge heavy.
- Fold gently: Preserving the air in the egg whites helps create a lighter cake.
- Cool completely: Warm cake can tear when sliced or cause the jam to slide.
- Warm the jam: Slightly heated jam spreads much more easily.
- Allow the glaze to set: Give the chocolate coating enough time to firm before cutting.
- Serve with cream: Unsweetened whipped cream provides an important contrast to the rich cake and glaze.