Sacher Torte
Vienna's chocolate cake, first made by Franz Sacher in 1832 — a dense chocolate sponge split and spread with apricot jam under a glossy poured chocolate glaze, served with unsweetened whipped cream.
Ingredients
Ingredients
- 130 g dark chocolate, for the cake
- 130 g butter, softened
- 100 g icing sugar
- 6 eggs, separated
- 1 tsp vanilla extract
- 1 pinch salt
- 100 g caster sugar
- 130 g plain flour
- 250 g apricot jam
- 150 g dark chocolate, for the glaze, chopped
- 200 g caster sugar, for the glaze
- 125 ml water
- 300 ml double cream, whipped without sugar, to serve
Nutrition (estimated)
high confidenceRecipe total: 6677 kcal · P 76.3g · C 854.6g · F 334.7g
Estimated from 13 of 13 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Heat the oven to 180°C (160°C fan) and line a 23 cm springform tin with baking paper. Melt the 130 g chocolate in a bowl over a pan of barely simmering water and let it cool slightly.
- 2Beat the butter with the icing sugar until pale and fluffy, then beat in the yolks one at a time, followed by the vanilla and the melted chocolate.
- 3Whisk the egg whites with the salt to soft peaks, then whisk in the caster sugar gradually to a glossy meringue.
- 4Fold a third of the meringue into the chocolate mixture to loosen it, then fold in the rest alternately with the sifted flour, keeping in as much air as you can.
- 5Spread into the tin and bake for 50–60 minutes, until a skewer comes out clean. Cool in the tin for 15 minutes, then turn out and cool completely, ideally overnight.
- 6Warm the apricot jam and push it through a sieve. Slice the cake in half horizontally, spread one cut side with jam and sandwich together, then brush the top and sides with the rest. Leave for 1 hour to set.
- 7For the glaze, boil the 200 g sugar with the water for 5 minutes, add the chopped chocolate and simmer, stirring, for 5–6 minutes, until the syrup reaches 105°C. Cool, stirring, to about 40°C, when it coats a spoon thickly.
- 8Set the cake on a rack over a tray and pour the glaze over in one go, spreading it across the top with no more than three strokes of a palette knife so it stays glossy. Let it run down the sides.
- 9Leave to set at room temperature for at least 2 hours; the fridge dulls the glaze. Serve each slice with whipped cream.
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Questions and answers
How long does Sacher Torte take to make?
About 120 minutes: 50 min prep and 70 min cooking.
What ingredients do you need for Sacher Torte?
11 ingredients: dark chocolate, butter, icing sugar, eggs, vanilla extract, salt, caster sugar, plain flour, apricot jam, water, double cream.
How many servings does this Sacher Torte recipe make?
12 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Sacher Torte?
About 556 kcal, with 6.4 g protein, 71.2 g carbohydrate and 27.9 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Sacher Torte recipe suit?
It is vegetarian.
What cuisine is Sacher Torte?
Sacher Torte comes from Austrian cuisine.
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