Description
Sacher Torte is a classic Austrian chocolate apricot cake featuring a dense, moist chocolate sponge layered with rich apricot jam and covered in a smooth chocolate glaze. This elegant dessert combines the indulgence of bittersweet chocolate with the fresh sweetness of apricot, perfect for special occasions or a sophisticated treat.
Ingredients
Scale
For the cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, melted and cooled
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 3/4 cup apricot jam, warmed and strained if chunky
For the glaze:
- 5 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly flour the sides to ensure easy release after baking.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender crumb for the cake.
- Add yolks and chocolate: Beat in the egg yolks one at a time for proper incorporation, then mix in the vanilla extract and the cooled melted bittersweet chocolate until fully combined.
- Beat egg whites: In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop, providing structure to the cake.
- Fold mixtures: Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then fold in the remaining egg whites carefully to preserve the airy texture. Sift the flour over the batter and fold it in gently until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Slice and fill: Once the cake is fully cooled, carefully slice it horizontally into two even layers. Spread a thin, even layer of warmed apricot jam over the bottom half, then replace the top layer. Spread more apricot jam over the top and sides of the cake for moisture and flavor.
- Prepare glaze: Heat the heavy cream until it is just steaming. Pour the hot cream over the chopped bittersweet chocolate and let it sit for one minute to melt. Stir the mixture until smooth and glossy. Allow it to cool slightly but remain pourable.
- Glaze the cake: Pour the chocolate glaze over the cake, covering the top and sides evenly with a smooth layer. Let the glaze set at room temperature before serving to achieve a polished finish.
Notes
- Sacher Torte is best made a day in advance to allow the flavors to meld for a richer taste.
- Serve with unsweetened whipped cream for a traditional Austrian presentation.
- Store at room temperature for 1–2 days or refrigerate for longer freshness.
