The Austrian Sachertorte is a world-famous dessert known for its indulgent chocolate flavor. Originating in Vienna, it’s a rich, two-layer chocolate cake separated by a layer of apricot jam and covered with a smooth chocolate glaze. This exquisite treat has delighted dessert enthusiasts since its creation in the 19th century.
| Country | Austria |
| Degree of Difficulty | Medium |
| Type of Food | Dessert |
| Cooking Time | Approximately 1 hour |
| Preparation Time | About 30 minutes |
| About 30 minutes | 12 servings (12 people) |
Ingredients:
- For the Cake:
- 4.4 oz (125g) high-quality dark chocolate
- 4.4 oz (125g) unsalted butter
- 5.3 oz (150g) granulated sugar
- 6 large eggs, separated
- 5.3 oz (150g) all-purpose flour
- 1.7 oz (50g) ground almonds
- 1 tablespoon vanilla extract
- For the Apricot Jam Filling:
- 7 oz (200g) apricot jam
- For the Chocolate Glaze:
- 7 oz (200g) dark chocolate
- 1 cup (240ml) heavy cream
Steps or Directions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
- Melt the dark chocolate over a double boiler or in the microwave. Let it cool.
- In a mixing bowl, beat the softened butter and 2.6 oz (75g) of sugar until creamy. Gradually add the egg yolks and continue to beat.
- Gently fold in the melted chocolate, all-purpose flour, ground almonds, and vanilla extract.
- In a separate clean bowl, whip the egg whites until they form stiff peaks, gradually adding the remaining sugar.
- Carefully fold the whipped egg whites into the chocolate mixture to create a light, airy batter.
- Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted comes out clean.
- Once the cake has cooled, remove it from the pan and slice it horizontally to create two layers.
- Warm the apricot jam and spread it evenly on the bottom cake layer. Place the second layer on top.
- For the chocolate glaze, heat the heavy cream until it’s almost boiling, then pour it over the chopped dark chocolate. Stir until smooth.
- Pour the glaze over the cake, ensuring it covers the top and sides evenly.
- Allow the glaze to set for a few hours before serving. Slice and enjoy your homemade Sachertorte!
Nutritional Information: (Per Serving)
| Calories | 350 kcal |
| Fat | 20g |
| Protein | 5g |
| Carbohydrates | 35g |
Optional Additions or Substitutions:
- For a twist, add a splash of rum to the apricot jam.
- Serve with a dollop of freshly whipped cream.
Tips or Variations:
- Be patient when folding the egg whites into the batter; this ensures a light and airy texture.
- Use a serrated knife for a clean cake cut.
- Traditionally, enjoy with a cup of Viennese coffee.
Other Countries Where They Also Make This Recipe:
- Sachertorte is primarily associated with Austria.
Allergen Checklist:
- Contains dairy, eggs, and nuts
- It is not suitable for vegans, but it is for vegetarian
