Sachertorte: The Ultimate Chocolate Cake Recipe
Sachertorte is a classic Austrian dessert that embodies the perfect harmony between rich chocolate and tangy apricot jam. This indulgent cake, often served at special occasions, features layers of decadent chocolate sponge cake, a smooth apricot filling, and a luscious dark chocolate glaze that makes it an irresistible treat. If you’re ready to elevate your dessert game and make a cake that will leave everyone at the table speechless, here’s how you can create a masterpiece Sachertorte at home.
Serves: 8
Category: Cakes & Pastries
Prep Time: 45 minutes
Cooking Time: 25-30 minutes
Resting Time: 20 minutes
Ingredients
This recipe calls for the finest ingredients to ensure a rich and authentic Sachertorte that lives up to the legend. You’ll need both basic kitchen staples and a few specific ingredients, but they are all easy to find.
| Ingredient | Quantity |
|---|---|
| Dark chocolate (60% cocoa) | 75g |
| Egg yolks | 60g |
| Egg whites | 90g |
| Butter (softened) | 65g |
| All-purpose flour (00 flour) | 65g |
| Powdered sugar | 20g |
| Granulated sugar | 90g |
| Vanilla bean (or extract) | 1 pod |
| Pinch of fine salt | 1 pinch |
| Apricot jam | 150g |
| Dark chocolate (60% cocoa) | 185g |
| Heavy cream (fresh) | 125g |
Instructions
Follow these steps for creating an authentic, melt-in-your-mouth Sachertorte that will impress your guests with every bite.
Step 1: Prepare the Chocolate
Begin by chopping the 75g of dark chocolate into small pieces and place them in a heatproof bowl. You can melt the chocolate using a microwave in short bursts of 15-20 seconds, stirring in between each interval to avoid burning the chocolate. Alternatively, you can melt it over a double boiler on the stove.
Step 2: Cream the Butter and Sugar
In the bowl of a stand mixer, combine the softened butter, powdered sugar, and a pinch of fine salt. Beat on medium speed until the mixture becomes light and fluffy. Add the seeds from the vanilla pod (or a teaspoon of vanilla extract if you prefer) and continue to mix until well incorporated.
Step 3: Add the Egg Yolks
Beat the egg yolks lightly before adding them into the butter and sugar mixture, one at a time. Ensure that each addition is fully mixed before adding the next, to achieve a smooth and uniform batter.
Step 4: Whip the Egg Whites
In a separate bowl, whip the egg whites with an electric mixer until soft peaks form. Gradually add in the granulated sugar, one spoonful at a time, until the egg whites reach soft peaks. The egg whites should be glossy and hold their shape but should not be too stiff.
Step 5: Combine the Batter
Sift the all-purpose flour (65g) over the batter to ensure no lumps, and fold it gently into the mixture using a spatula or a wooden spoon. Be careful not to deflate the egg whites too much. Once the flour is just incorporated, add the melted chocolate and mix it in until you have a smooth batter.
Step 6: Prepare the Baking Pan
Grease an 18cm round cake pan with butter, then lightly dust it with flour to prevent sticking. Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7: Bake the Cake
Preheat your oven to 180°C (350°F). Place the cake in the middle rack of the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be firm on top but spring back when lightly pressed.
Step 8: Cool the Cake
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. While the cake is cooling, you can prepare the apricot jam.
Step 9: Fill with Apricot Jam
Once the cake has cooled completely, use a serrated knife to slice the cake in half horizontally. Spread about half of the apricot jam (75g) over the bottom layer, and gently place the top layer on top. Then, spread the remaining apricot jam evenly over the top of the cake.
Step 10: Prepare the Ganache
In a saucepan, heat the heavy cream (125g) over medium heat until it begins to bubble around the edges. Remove from the heat and stir in the 185g of dark chocolate until fully melted and smooth. The ganache should be glossy and slightly warm for easy pouring.
Step 11: Glaze the Cake
Pour the warm ganache over the cake, beginning from the center and letting it gently drip down the sides. Use a spatula to spread it evenly over the top and around the sides, ensuring the entire cake is coated in a smooth, glossy layer.
Step 12: Chill the Cake
For the ganache to set properly and achieve the perfect glossy finish, place the cake in the fridge for about 20 minutes to allow the chocolate to harden. This will give your Sachertorte the beautiful smooth finish that makes it so irresistible.
Step 13: Serve and Enjoy
Once the ganache has set and your Sachertorte is beautifully glazed, transfer it to a cake stand or serving platter. It’s now ready to be enjoyed! This cake is traditionally served with a dollop of whipped cream on the side, but it’s just as perfect on its own.
Tips for a Perfect Sachertorte
-
Quality Chocolate: Since chocolate is the star of this dessert, make sure to use good-quality dark chocolate with at least 60% cocoa for the best flavor.
-
Proper Cake Cooling: Be patient when cooling the cake. Letting the cake cool completely before adding the jam and ganache ensures that the layers don’t become soggy.
-
Chill the Cake After Glazing: For that signature smooth, shiny glaze, it’s important to let the cake cool in the fridge for a while after glazing it with the chocolate ganache. This will help set the chocolate and maintain that glossy finish.
-
Use a Serrated Knife: A serrated knife works best for slicing through the cake evenly without squishing it. Take your time when slicing the layers for a more professional presentation.
-
Apricot Jam: Apricot jam is key to this cake’s signature flavor. If you can find high-quality, smooth apricot jam, that’s even better. If you like a stronger apricot flavor, feel free to add more jam to the layers.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Protein | 4g |
| Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 30g |
| Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 100mg |
Conclusion
Sachertorte is not just a cake; it’s a piece of history, originating from Vienna and standing as a testament to Austrian baking mastery. Whether you’re baking for a special occasion or simply indulging in a luxurious dessert, this recipe will undoubtedly become a family favorite. With layers of rich chocolate sponge, sweet apricot jam, and a glossy ganache topping, each slice offers an unforgettable experience. Enjoy your homemade Sachertorte with a cup of coffee, a glass of dessert wine, or simply on its own to savor its incredible flavors.
Happy baking, and may your Sachertorte be as perfect as the one found in the heart of Vienna!
