Sacher torte
An elegant, dense dark chocolate sponge cake, separated by a thin layer of apricot jam and finished with a mirror-like chocolate glaze.
90 min
Austriaca
8 servings
The story behind
The first time I tried an authentic Sachertorte was in a historic cafe in the heart of Vienna. What fascinated me wasn't just the chocolate, but that sharp contrast of apricot jam cutting through the richness of the cake. It’s a dessert that demands respect for its precision; the glaze should be so smooth you can almost see your reflection in it. I love serving it in the late afternoon with a strong coffee to balance its sweetness. It is, without a doubt, the ultimate expression of European elegance on a plate.
Instructions
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1Melt the dark chocolate in a double boiler and let it cool slightly.
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2Cream the butter with icing sugar until fluffy. Add the yolks one by one, then stir in the melted chocolate.
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3In a separate bowl, whip the egg whites until stiff peaks form. Fold them gently into the batter, alternating with the flour.
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4Bake at 170°C (340°F) for about 50 minutes. Let it cool and slice the cake horizontally into two layers.
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5Warm the jam slightly and spread a generous layer in the middle and a thin layer over the entire outside of the cake.
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6Prepare the glaze by melting the couverture chocolate with a sugar syrup until it is glossy and fluid.
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7Place the cake on a wire rack and pour the glaze over it in one motion for a smooth finish. Serve a slice garnished with extra jam and chocolate swirls as seen in the image.
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