Sachertorte Recipe

Welcome to a world of pure indulgence and Viennese decadence! Today, we invite you to savor the divine flavors of Austria with our authentic homemade Sachertorte recipe. This iconic Viennese dessert is a masterpiece that combines velvety chocolate cake with a luxurious layer of apricot jam, all crowned with a glossy chocolate glaze. Created in 1832 by Franz Sacher, this delectable treat has since become a symbol of Austrian culinary prowess and a delight for chocolate connoisseurs worldwide. Whether you're celebrating a special occasion or simply craving a taste of Viennese elegance, this Sachertorte recipe is sure to captivate your senses and transport you to the grand cafes of Vienna. So, don your chef's hat and embark on this delectable journey that celebrates the rich heritage of Austrian patisserie. Guten Appetit!

5 from 1 vote

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Afternoon tea, Dessert

Cuisine Austrian

Servings people

Calories 430 kcal

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

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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.

Notes

Note: The nutritional information provided is an estimate and may vary depending on the specific ingredients or brands used.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 53gProtein: 8gFat: 25gSodium: 115mgFiber: 4gSugar: 32g

Keyword cake, chocolate cake, desserts, Sachertorte

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