Austrian · Dessert
Sachertorte
The famous Viennese chocolate cake with apricot jam filling and dark chocolate glaze. This elegant dessert was created at Hotel Sacher in Vienna and remains one of Austria's most celebrated culinary treasures.
The Method
Instructions
First things first, let's get that oven warmed up to 170 degrees Celsius (or 150 degrees Celsius fan oven , or gas mark 3 if you're using gas). This is going to give us the perfect steady heat to bake our Sachertorte just right. While the oven is coming to temperature, grab a 23 centimeter round cake tin , give it a good grease all over with butter or baking spray, and then line the bottom with baking parchment to make sure your cake doesn't stick and comes out smoothly later.
Now, onto the chocolate. Place your dark chocolate in a heatproof bowl and set it over a pan of gently simmering water. Make sure the bowl doesn't touch the water , we just want the steam to slowly melt the chocolate. Stir it occasionally until it's all melted and silky. Once melted, take it off the heat and let it cool down a bit so it's not too hot when we mix it later. A little patience here really pays off in texture!
Next up, grab a large mixing bowl and beat together your butter and half of your sugar until the mixture is light, pale, and fluffy. This might take a few minutes with an electric mixer, but the air you whip in now will help give the cake a lovely light crumb. Once this is looking good, add in the egg yolks one at a time, beating well after each addition so everything blends smoothly and you don't get any lumps.
Now, stir in the melted chocolate and a splash of vanilla extract. The chocolate will add that rich depth, while the vanilla adds a lovely warm aroma. Mix everything until it's fully combined and looking glossy.
In a separate clean bowl, it's time to whisk the egg whites. Beat them until they start to form soft peaks , that means when you lift the whisk, the peaks gently hold their shape but the tips flop over slightly. Now, gradually sprinkle in the remaining sugar a little at a time, while continuing to beat. Keep going until your whites are stiff and glossy, shining like little peaks of snowy clouds. This step is key for making the cake nice and airy.
Take about a third of these fluffy egg whites and gently fold them into your chocolate mixture. Folding means using a spatula to carefully bring the batter from the bottom to the top without knocking out too much air. This lighter mixture will make folding in the rest of the egg whites easier and more gentle. Then, fold in the plain flour, sprinkling it in and folding just until combined. Finally, fold in the remaining egg whites carefully, making sure to keep as much air in the batter as possible.
Pour this luscious batter into your prepared cake tin, gently smoothing the top with a spatula. Pop it into the oven and bake for about 50 to 60 minutes . Start checking around the 50 minute mark by inserting a skewer into the center , if it comes out clean or with just a few moist crumbs, your cake is ready. Once baked, let it cool in the tin for about 10 minutes so it firms up a little, then carefully turn it out onto a wire rack to cool completely.
When the cake is completely cooled, take a sharp serrated knife and slice it horizontally into two even layers. Warm up that apricot jam gently in a small pan or microwave until it's runny and easy to spread. Spread a generous layer of the warm jam over the bottom half of the cake , it adds that perfect fruity tang and moisture. Then place the top half back on and brush the entire outside of the cake with the remaining apricot jam, giving it a nice shiny glaze and a little extra flavor.
For the chocolate glaze, melt together the dark chocolate, double cream, and butter in a bowl over simmering water just like before. Once melted, take it off the heat and let it cool until it thickens slightly but is still pourable , this makes it easier to spread evenly without running off the sides too quickly. Pour the glaze over the top of your cake, then use a palette knife or the back of a spoon to smooth it out beautifully in long, gentle strokes. Let the glaze set fully at room temperature before slicing into your masterpiece.
And there you have it , a classic Sachertorte with that perfect mix of rich chocolate, fruity apricot, and glossy finish. It's definitely worth the wait, and so delicious with a cup of strong coffee or tea. Enjoy every bite!
Now, onto the chocolate. Place your dark chocolate in a heatproof bowl and set it over a pan of gently simmering water. Make sure the bowl doesn't touch the water , we just want the steam to slowly melt the chocolate. Stir it occasionally until it's all melted and silky. Once melted, take it off the heat and let it cool down a bit so it's not too hot when we mix it later. A little patience here really pays off in texture!
Next up, grab a large mixing bowl and beat together your butter and half of your sugar until the mixture is light, pale, and fluffy. This might take a few minutes with an electric mixer, but the air you whip in now will help give the cake a lovely light crumb. Once this is looking good, add in the egg yolks one at a time, beating well after each addition so everything blends smoothly and you don't get any lumps.
Now, stir in the melted chocolate and a splash of vanilla extract. The chocolate will add that rich depth, while the vanilla adds a lovely warm aroma. Mix everything until it's fully combined and looking glossy.
In a separate clean bowl, it's time to whisk the egg whites. Beat them until they start to form soft peaks , that means when you lift the whisk, the peaks gently hold their shape but the tips flop over slightly. Now, gradually sprinkle in the remaining sugar a little at a time, while continuing to beat. Keep going until your whites are stiff and glossy, shining like little peaks of snowy clouds. This step is key for making the cake nice and airy.
Take about a third of these fluffy egg whites and gently fold them into your chocolate mixture. Folding means using a spatula to carefully bring the batter from the bottom to the top without knocking out too much air. This lighter mixture will make folding in the rest of the egg whites easier and more gentle. Then, fold in the plain flour, sprinkling it in and folding just until combined. Finally, fold in the remaining egg whites carefully, making sure to keep as much air in the batter as possible.
Pour this luscious batter into your prepared cake tin, gently smoothing the top with a spatula. Pop it into the oven and bake for about 50 to 60 minutes . Start checking around the 50 minute mark by inserting a skewer into the center , if it comes out clean or with just a few moist crumbs, your cake is ready. Once baked, let it cool in the tin for about 10 minutes so it firms up a little, then carefully turn it out onto a wire rack to cool completely.
When the cake is completely cooled, take a sharp serrated knife and slice it horizontally into two even layers. Warm up that apricot jam gently in a small pan or microwave until it's runny and easy to spread. Spread a generous layer of the warm jam over the bottom half of the cake , it adds that perfect fruity tang and moisture. Then place the top half back on and brush the entire outside of the cake with the remaining apricot jam, giving it a nice shiny glaze and a little extra flavor.
For the chocolate glaze, melt together the dark chocolate, double cream, and butter in a bowl over simmering water just like before. Once melted, take it off the heat and let it cool until it thickens slightly but is still pourable , this makes it easier to spread evenly without running off the sides too quickly. Pour the glaze over the top of your cake, then use a palette knife or the back of a spoon to smooth it out beautifully in long, gentle strokes. Let the glaze set fully at room temperature before slicing into your masterpiece.
And there you have it , a classic Sachertorte with that perfect mix of rich chocolate, fruity apricot, and glossy finish. It's definitely worth the wait, and so delicious with a cup of strong coffee or tea. Enjoy every bite!
Pairs Well With
