Dessert

Sachertorte

Name: Sachertorte
Prep time: 45 min
Cook time: 50 min
Total time: 3 h 35 min
Yield: 8 servings
Cuisine: austrian
Ingredients: 150 g dark chocolate finely chopped; 150 g unsalted butter softened; 100 g confectioners sugar; 1 tsp vanilla extract; 6 pcs egg yolk; 6 pcs egg white; 100 g granulated sugar; 150 g all-purpose flour; 250 g apricot jam strained; 200 g dark chocolate finely chopped; 150 g granulated sugar; 125 ml water

A classic Austrian chocolate cake known for its dense chocolate sponge, thin layer of apricot jam, and rich dark chocolate glaze. This elegant dessert offers a sophisticated balance of sweet and slightly tart flavors.

An original recipe by Forkin

Total time: 3 hr 35 min
Serves: 8
Difficulty: Hard
Per serving: 753 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

150 gdark chocolate, finely chopped
150 gunsalted butter, softened
100 gconfectioners sugar
1 tspvanilla extract
6 pcsegg yolk
6 pcsegg white
100 ggranulated sugar
150 gall-purpose flour

filling

250 gapricot jam, strained

glaze

200 gdark chocolate, finely chopped
150 ggranulated sugar
125 mlwater

Equipment

24cm springform pan · large mixing bowls · saucepan · spatula · wire rack · whisk · oven · serrated knife

The method

Step by step

1
Preheat your oven to 170°C (340°F) and grease and flour a 24cm round springform pan.
About 5 min
2
Melt the dark chocolate for the cake over a double boiler or in the microwave, then set aside to cool slightly.
About 5 min
Cook’s note: Ensure the chocolate is not too hot when you add it to the butter mixture.
3
In a large bowl, cream together the softened unsalted butter, confectioners sugar, and vanilla extract until light and fluffy.
About 5 min
4
Gradually beat in the egg yolks one at a time until fully incorporated into the butter mixture.
About 3 min
5
Fold in the cooled melted dark chocolate into the butter and egg yolk mixture until well combined.
About 2 min
6
In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
About 5 min
Cook’s note: Make sure your bowl and whisk are completely clean and free of any grease for the best results.
7
Gently fold about a third of the egg white meringue into the chocolate mixture to lighten it.
About 1 min
8
Sift the all-purpose flour over the chocolate mixture, then gently fold it in along with the remaining egg white meringue until just combined, being careful not to overmix.
About 2 min
Cook’s note: Overmixing will develop the gluten and make the cake tough.
9
Pour the batter into the prepared springform pan and smooth the top.
About 1 min
10
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
About 50 min
Cook’s note: The cake should be slightly firm to the touch.
11
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About 30 min
12
Once completely cool, slice the cake horizontally into two equal layers.
About 2 min
Cook’s note: A long serrated knife works best for this.
13
Warm the strained apricot jam slightly in a small saucepan over low heat until it is spreadable.
About 3 min
14
Spread half of the warm apricot jam evenly over the bottom cake layer, then place the top layer on top.
About 2 min
15
Spread the remaining apricot jam over the top and sides of the entire cake.
About 2 min
Cook’s note: This layer helps the glaze adhere smoothly.
16
Let the jam-coated cake rest for at least 30 minutes to allow the jam to set slightly.
About 30 min
17
To make the glaze, combine the dark chocolate for the glaze, granulated sugar, and water in a saucepan.
About 1 min
18
Heat over medium-low heat, stirring constantly, until the chocolate is melted and the sugar is dissolved, and the glaze is smooth and slightly thickened.
About 8 min
Cook’s note: Do not boil the glaze; keep it at a gentle simmer.
19
Remove the glaze from the heat and let it cool for about 10-15 minutes until it is still pourable but not too hot.
About 15 min
Cook’s note: The right temperature is crucial for a smooth, even glaze.
20
Place the cake on a wire rack set over a baking sheet to catch any drips.
21
Pour the slightly cooled chocolate glaze evenly over the top and sides of the cake, allowing it to drip down.
About 1 min
Cook’s note: Work quickly and in one go for the best finish.
22
Allow the Sachertorte to set at room temperature for at least 1 hour before serving.
About 1 hr
Cook’s note: The glaze will firm up as it cools.

Per serving

Nutrition

34%Score

Calories: 752.8kcal
Protein: 9.1g
Carbs: 106.6g
Fat: 32.5g
Fibre: 3.9g
Sugar: 83.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Sachertorte in an airtight container at room temperature.