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Classic Sachertorte (Austrian Chocolate Cake)

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Sachertorte is a classic Austrian chocolate cake layered with apricot jam and coated in a smooth chocolate glaze. It’s a rich, elegant dessert traditionally served with whipped cream.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup powdered sugar
  • 6 oz semi-sweet chocolate, melted and cooled
  • 6 large eggs, separated
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 cup apricot jam
  • 7 oz semi-sweet chocolate (for glaze)
  • 1/2 cup heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Cream the butter and powdered sugar until light and fluffy. Mix in the melted chocolate and vanilla extract.
  3. Add the egg yolks one at a time, beating well after each addition.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add granulated sugar and beat until stiff peaks form.
  5. Fold the egg white mixture into the chocolate batter gently until combined.
  6. Sift the flour over the batter and fold it in gently to retain the airiness.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 45–50 minutes or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then remove and cool completely.
  9. Slice the cake horizontally into two layers. Spread apricot jam over the bottom layer, then place the top layer back on and spread more jam on top and sides.
  10. To make the glaze, heat the cream and pour it over the chopped chocolate. Let sit for a minute, then stir until smooth.
  11. Pour the glaze over the cake, smoothing it over the top and sides. Let set before serving.

Notes

  • Use good quality chocolate for best results.
  • Let the cake sit overnight for enhanced flavor.
  • Serve with unsweetened whipped cream for a traditional touch.

Nutrition

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