Sacher Cake
Indulge in the timeless elegance of a classic Sacher Cake, a decadent chocolate torte originating from Vienna that's perfect for special occasions or as an everyday treat for chocolate lovers. This rich dessert features layers of moist, dark chocolate sponge subtly sweetened with creamy apricot jam, creating a harmonious balance of flavors. A glossy dark chocolate glaze envelops the cake, adding a luxurious touch worthy of its renowned heritage. With simple ingredients like dark chocolate, eggs, and butter, this iconic cake comes together through expert techniques like folding whipped egg whites for a light texture and layering the cake with warm apricot jam for a distinct flavor profile. Serve this European masterpiece with a dollop of whipped cream for an authentic Austrian experience. Perfect for impressing guests, this Sacher Cake is a showstopper dessert you’ll want to make again and again. Optimize your baking game with this recipe and experience the magic of culinary history in your own kitchen!
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Ingredients
- 150 grams dark chocolate
- 125 grams unsalted butter
- 140 grams granulated sugar
- 1 teaspoon vanilla extract
- 6 large eggs, separated
- 120 grams all-purpose flour
- 200 grams apricot jam
- 150 grams dark chocolate (for glaze)
- 150 milliliters heavy cream (for glaze)
Directions
Step 1
Preheat your oven to 170°C (340°F). Grease and flour a 9-inch springform pan.
Step 2
Melt 150 grams of dark chocolate in a heatproof bowl over simmering water (double boiler method). Once melted, set aside to cool slightly.
Step 3
In a large mixing bowl, cream together 125 grams of unsalted butter and 70 grams of the sugar until light and fluffy. Add the melted chocolate and mix well. Then add vanilla extract and egg yolks one at a time, beating thoroughly after each addition.
Step 4
In a separate clean bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining 70 grams of sugar, beating until the egg whites are smooth and glossy.
Step 5
Gently fold the egg whites into the chocolate mixture, alternating with spoonfuls of flour (120 grams). Mix until just combined, being careful not to deflate the batter.
Step 6
Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for about 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
Step 7
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Step 8
Once cooled, slice the cake horizontally into two layers. Warm the apricot jam slightly to make it easier to spread, then cover the bottom layer with about 2/3 of the jam. Replace the top layer and spread the remaining jam over the top and sides of the cake.
Step 9
For the glaze, heat 150 milliliters of heavy cream in a saucepan until it just begins to boil. Remove from heat and add 150 grams of chopped dark chocolate, stirring until smooth and glossy.
Step 10
Pour the glaze over the cake, ensuring it covers the top and drips evenly down the sides. Let the glaze set before serving.
Step 11
Serve slices of Sacher cake with a dollop of whipped cream, if desired.
Nutrition Facts
| Serving size | (1339.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4984.0 |
| Total Fat 285.7g | 0% |
| Saturated Fat 160.5g | 0% |
| Cholesterol 1603.4mg | 0% |
| Sodium 558.6mg | 0% |
| Total Carbohydrate 550.2g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 421.9g | |
| Protein 72.0g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 490.9mg | 0% |
| Iron 46.3mg | 0% |
| Potassium 2525.1mg | 0% |
Source of Calories