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Sachertorte is a rich and elegant Austrian chocolate cake traditionally served as a special breakfast or dessert. This iconic Viennese cake features layers of chocolate sponge cake filled with apricot jam and topped with a glossy chocolate glaze. It is often accompanied by a dollop of whipped cream.
Prep
20 min
Cook
60 min
Total
80 min
Servings
10 srv
Difficulty
Medium
Calories
420 kcal
For 10 serving(s)
Per serving
Preheat oven to 175°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Melt 150 grams of dark chocolate with 100 grams of butter in a double boiler over low heat, stirring until smooth.
In a large bowl, beat 6 egg yolks with 75 grams of sugar until pale and creamy. Fold the melted chocolate mixture into the yolks.
In a separate bowl, whip 6 egg whites until stiff peaks form. Gently fold the whites into the chocolate mixture in three batches.
Fold in 85 grams of all-purpose flour mixed with 1 teaspoon baking powder until just combined.
Pour batter into prepared pan and bake for 50-55 minutes until a toothpick inserted in the center comes out with few crumbs. Cool completely.
Once cooled, slice the cake horizontally into two layers. Spread 200 grams of apricot jam between the layers.
Prepare the chocolate glaze by melting 200 grams of dark chocolate with 150 grams of butter and 100 ml heavy cream. Pour over the cake and smooth the top and sides. Allow to set before serving with whipped cream.
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