Description
Sacher Torte is a classic Austrian chocolate cake known for its rich chocolate layers and delicate apricot jam filling, finished with a smooth dark chocolate glaze. This elegant dessert is perfect for special occasions or to impress guests with a traditional European treat.
Ingredients
Scale
Cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 6 large eggs, separated
- 6 ounces high-quality dark chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
Filling & Glaze
- 1/2 cup apricot jam, smooth
- 1 tablespoon water
- 4 ounces dark chocolate for glaze, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Make the Batter: In a large bowl, beat the softened butter with 1/2 cup of the granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the melted dark chocolate and vanilla extract until the mixture is smooth and uniform.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until you achieve stiff, glossy peaks.
- Fold in Egg Whites and Flour: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites without deflating the batter. Sift the flour over the batter and fold it in gently until just combined, ensuring a light and airy texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
- Slice and Fill: Once completely cooled, carefully slice the cake horizontally into two even layers. Warm the apricot jam with water until easily spreadable. Brush a thin layer of the apricot jam evenly over the bottom layer, then place the top layer back on the cake and brush the entire top and sides with the remaining jam.
- Prepare the Chocolate Glaze: Heat the heavy cream just until it reaches a simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes to melt. Stir gently until the glaze is smooth and glossy.
- Glaze the Cake: Pour the chocolate glaze evenly over the top and sides of the cake, allowing it to flow smoothly for a polished finish. Let the glaze set at room temperature before slicing and serving.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Strain the apricot jam if needed to ensure a smooth finish without lumps.
- For an authentic presentation, serve with lightly sweetened whipped cream.
- Be gentle when folding egg whites to keep the batter airy and light, ensuring a tender cake crumb.
