Germany Sachertorte
The Sachertorte is named after its inventor, Franz Sacher, who created the chocolate cake in Vienna in 1832. This rich chocolate cake is complemented by apricot jam and chocolate ganache to create a dense, sweet treat popularly eaten at teatime and after dinner.
Recipe Servings: 10–12
Prep Time
1 hour 10 minutes
Cook Time
1 hour
Total Time
2 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:- 2/3 cup (160 g) butter (room temperature)
- 1 cup (100 g) powdered sugar
- 1/2 vanilla pod
- 6 eggs, separated
- 4.5 oz (130 g) chocolate (milk or dark)
- 1/2 cup (100 g) sugar
- 1 cup + 2 Tbsp (140 g) all-purpose flour
- 2/3 cup (200 g) apricot jam
- 2 cups (400 g) sugar
- 1/2 cup (120 ml) water
- 5.3 oz (150 g) chocolate
Directions
- Preheat oven to 340°F (170°C).
- Beat butter and powdered sugar in a large bowl.
- Scrape vanilla from pod and add to mixture.
- Stir egg yolks into batter and set egg whites aside.
- Fill a small pot halfway with water and set to boil over medium heat.
- Place a small glass or metal bowl over the pot to create a double boiler.
- Melt chocolate over double boiler and stir into batter.
- Beat egg whites and sugar together in a bowl until stiff peaks form.
- Spoon egg whites into batter bowl and sift flour on top.
- Gently fold egg whites and flour into batter.
- Grease and flour a springform baking pan.
- Pour batter into pan and smooth the top.
- Place cake in the oven, but leave the oven door open for the first 10–15 minutes of cooking.
- Bake for up to 60 minutes, or until cake is firm to the touch.
- Remove cake from the oven and allow to cool completely, in the pan.
- Take cake out of the pan and use a serrated knife to halve the cake horizontally.
- Spread apricot jam on top of each cake layer.
- Re-stack layers and cover sides of cake with jam as well.
- Add water and sugar to a small pot.
- Bring mixture to a boil for 5–6 minutes over medium heat and then set aside.
- Melt chocolate in a double boiler.
- Gradually pour sugar solution into melted chocolate.
- Stir until combined.
- Place cake on a metal rack and pour chocolate icing over top.
- Let rest until icing solidifies.
- Serve with unsweetened whipped cream. .
For Cake:
For Filling:
For Icing:
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