Description
Classic Sachertorte is a rich and elegant Austrian chocolate cake layered with apricot jam and finished with a glossy chocolate glaze. This timeless dessert delivers deep chocolate flavor balanced with delicate fruity sweetness, making it perfect for celebrations, coffee breaks, or special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 6 large eggs, separated
- 7 oz dark chocolate, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup apricot jam
- 1 tablespoon water
- 7 oz dark chocolate
- 3/4 cup heavy cream
- 2 tablespoons unsalted butter
- Fresh whipped cream, optional for serving
- Chocolate shavings, optional for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt the dark chocolate and let it cool slightly.
- In a large bowl, beat the softened butter and half of the sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.
- In another bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff glossy peaks form.
- Fold the egg whites gently into the chocolate mixture in batches. Sift in the flour and fold carefully until fully combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out mostly clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Warm the apricot jam with the water until smooth.
- Slice the cooled cake horizontally into two layers. Spread apricot jam between the layers and over the top of the cake.
- For the glaze, heat the heavy cream until steaming. Pour it over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Mix in the butter.
- Pour the glaze over the cake, letting it drip evenly down the sides.
- Allow the glaze to set at room temperature before slicing and serving.
Notes
- Sachertorte tastes even better after resting for several hours or overnight.
- Serve with unsweetened whipped cream for a traditional Austrian presentation.
- Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- For deeper chocolate flavor, add 1 tablespoon espresso powder to the batter.
- Let refrigerated slices come to room temperature before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 36 g
- Sodium: 170 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 145 mg
