Indulge in the captivating allure of Viennese pastry with our exquisite Sachertorte recipe. This rich and velvety chocolate cake, complemented by a luscious layer of apricot jam and a sumptuous chocolate glaze, is a true celebration of Austrian culinary heritage. Perfect for elevating any occasion or simply treating yourself to a moment of pure bliss, the Sachertorte is a masterpiece that encapsulates the essence of Vienna’s grand cafes. So, channel your inner pastry chef and embark on this delightful baking journey that brings a taste of Austria’s grandeur to your own kitchen.
Sachertorte Recipe
Equipment
Ingredients
- 1/2 cup Unsalted Butter (1 Stick), Softened
- 1/2 cup Granulated Sugar
- 6 Eggs Large, Separated
- 1 tsp Vanilla Extract Pure
- 1 cup All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 tsp Salt
For the Glaze:
- 1/2 cup Apricot Jam
- 2 tbsp Water
- 1 cup Dark Chocolate Chips Or
- Dark Chocolate Chopped
- 1/2 cup Heavy Cream
Instructions
- Preheat your oven to 180°C (350°F) and grease an 8-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until well combined.
- In another bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a cooling rack to cool completely.
- For Apricot the Glaze:In a small saucepan, heat the apricot preserves or jam with water until it becomes smooth and spreadable. Set aside.
- For Chocolate the Glaze:In a double boiler or microwave-safe bowl, melt the bittersweet chocolate for the glaze until smooth. Stir in the heavy cream until the mixture is well combined and glossy.
- Assembly:Once the cake has cooled completely, slice it horizontally into two layers.Spread the apricot glaze over the bottom layer and place the top layer back on.Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
- Let the glaze set for a few minutes before serving.