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Sachertorte

Sachertorte

Sachertorte is a classic Austrian dessert known for its rich, dense chocolate cake with a smooth apricot jam filling and a glossy chocolate glaze. It's an indulgent treat that pairs perfectly with a cup of coffee or tea.
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Prep Time 25 minutes
Cook Time 29 minutes
Servings: 11
Course: Dessert
Cuisine: British
Calories: 379
Ingredients Method Notes

Ingredients
  

  • ¾ cup 150g unsalted butter, softened
  • 5 extra-large eggs separated
  • ½ cup + 1 tbsp 115g sugar
  • ⅔ cup 75g almond flour
  • 5 ounces 150g dark chocolate, broken into pieces
  • ½ tsp vanilla extract
  • ⅓ cup 40g all-purpose flour
  • 6 tablespoons apricot jam
  • 5 ounces 150g dark chocolate, broken into pieces (for the frosting)
  • 1 ounce 30g milk chocolate, broken into pieces (for the frosting)
  • ¾ cup + 1 tbsp 200ml heavy cream

Method
 

  1. Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a small heatproof bowl, melt the dark chocolate. I like to do this over a pot of simmering water, making sure the bowl doesn’t touch the water. Once melted, set it aside to cool slightly.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and creamy. This should take about 3-4 minutes with an electric mixer.
  4. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
  5. In another bowl, combine the almond flour and all-purpose flour. Gradually fold this into the wet ingredients until just combined.
  6. In a separate clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter in two parts, making sure not to deflate the mixture.
  7. Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  8. Once the cake is completely cool, slice it in half horizontally. Spread a thin layer of apricot jam on the bottom half, then place the top half of the cake back on.
  9. For the frosting, melt the dark chocolate and milk chocolate together with the heavy cream over low heat, stirring until smooth. Let it cool for a few minutes before pouring it over the top of the cake. Use a spatula to spread the frosting evenly over the top and sides.
  10. Allow the frosting to set at room temperature for about 30 minutes before serving.

Notes

Pro Tips

For the best Sachertorte, use high-quality dark chocolate with at least 70% cocoa for a rich flavor. Let the cake cool completely before slicing to avoid it falling apart. Strain the apricot jam for a smoother texture inside the cake. When making the frosting, allow the melted chocolate and cream mixture to cool slightly before applying for a glossy finish. Always use room temperature ingredients like butter, eggs, and cream to ensure a smooth batter. Serve the cake at room temperature to bring out the full flavors, and consider making it a day ahead as it improves in taste. For extra elegance, top it with chocolate shavings or powdered sugar.