Sachertorte is a quintessential Austrian dessert that is as rich in history as it is in flavor. This iconic chocolate cake boasts a delicate balance of textures and tastes, starting with a dense, yet moist chocolate base. Preparing the Sachertorte begins with preheating the oven to 350°F (180°C) and greasing a 9-inch round cake pan. The foundation of its lusciousness is formed by creaming softened butter with granulated sugar until light and fluffy. The inclusion of egg yolks, added one at a time, and a hint of vanilla extract enhances its creamy texture.
Incorporating melted dark chocolate into the mix gives the cake its deep, indulgent flavor. A separate bowl is used to beat egg whites to stiff peaks, which are then gently folded into the chocolate mixture, ensuring the batter remains airy yet rich. Sifted all-purpose flour is added delicately to complete the batter, which is then poured into the prepared pan and baked until perfectly set.
The distinctive apricot jam layer is applied after the cake is sliced horizontally, adding a subtle sweetness that contrasts beautifully with the bittersweet chocolate. This step showcases an essential element of the Sachertorte’s allure—its harmonious layering.
The climax of the Sachertorte is the glossy chocolate glaze. Made by dissolving sugar in water and merging it with chopped dark chocolate until smooth, this glaze envelops the cake, offering a shiny, sumptuous finish.
Created by Franz Sacher in 1832 for Prince Metternich, the Sachertorte has become a beloved Viennese specialty, notable for its sophisticated simplicity and elegant presentation. Whether enjoyed as a luxurious teatime treat or a decadent dessert, the Sachertorte stands as a timeless testament to culinary craftsmanship.
Ingredients
6 large eggs, separated
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
7 ounces (200g) dark chocolate, melted
1 1/4 cups (150g) all-purpose flour
Pinch of salt
1/2 cup (120ml) apricot jam, warmed and strained
For the Chocolate Glaze:
1 cup (200g) granulated sugar
1/2 cup (120ml) water
7 ounces (200g) dark chocolate, chopped
Directions
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large bowl, cream the softened butter and 1 cup (200g) granulated sugar until light and fluffy.
3. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually mix in the melted dark chocolate, making sure it is well incorporated.
5. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture in batches, trying not to deflate the mixture.
7. Sift the all-purpose flour and gently fold it into the batter until just combined.
8. Pour the batter into the prepared pan and smooth the top. Bake for about 45-50 minutes, or until a skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
10. Once cooled, slice the cake horizontally to create two layers.
11. Spread the warmed and strained apricot jam on the bottom layer, then place the top layer back on.
12. For the chocolate glaze, combine 1 cup (200g) granulated sugar and 1/2 cup (120ml) water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.
13. Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy.
14. Pour the warm glaze over the top of the cake, spreading it to cover the sides evenly. Let it set before serving.