Sachertorte

Sachertorte

A dense chocolate sponge split and filled with apricot jam, then enrobed in a glossy dark-chocolate glaze. This Viennese coffee-house classic is always served with a dollop of unsweetened whipped cream.

Prep

30 min

Cook

45 min

Total

75 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •150 g (5¼ oz) dark chocolate (70% cocoa), chopped, for the cake
• •120 g (4¼ oz) unsalted butter, softened, plus extra for greasing
• •100 g (3½ oz) confectioners' sugar
• •6 large eggs, separated, at room temperature
• •100 g (3½ oz) granulated sugar
• •150 g (5¼ oz) all-purpose flour, sifted
• •200 g (7 oz) apricot jam, best quality, with chunks or smooth; for filling
• •200 g (7 oz) dark chocolate (70% cocoa), finely chopped, for the glaze
• •200 ml (6¾ fl oz) heavy cream, for the glaze
• •1 tbsp unsalted butter, for the glaze, at room temperature
• •250 ml (8½ fl oz) whipping cream, for serving, lightly whipped with no sugar, or null

Steps

1. 1 Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round springform pan with butter and line the bottom with parchment paper.
2. 2 In a heatproof bowl set over a pan of barely simmering water, melt the 150 g chopped dark chocolate for the cake. Stir until smooth, then set aside to cool slightly.
3. 3 In a large bowl, beat the softened butter and confectioners' sugar until pale and fluffy, about 3 minutes. Beat in the egg yolks one at a time, then stir in the melted chocolate.
4. 4 In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
5. 5 Fold a third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites, alternating with the sifted flour, being careful not to deflate the mixture. Spread the batter evenly in the prepared pan.
6. 6 Bake for 40–45 minutes, until a skewer inserted into the center comes out with only a few moist crumbs clinging (internal temperature should reach about 95°C / 203°F if measured). The top should spring back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and cool completely.
7. 7 When the cake is completely cool, slice it horizontally into three equal layers using a long serrated knife. Warm the apricot jam in a small saucepan over low heat until it becomes spreadable, then brush it generously over the cut surfaces of each layer, using about two-thirds of the jam. Reassemble the layers, stacking them, and spread the remaining jam over the top and sides of the cake as a thin coating. Let the jam set for 30 minutes.
8. 8 To make the glaze: place the 200 g chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a bare simmer; pour it over the chocolate and let it sit for 1 minute, then stir until smooth. Add the 1 tbsp butter and stir until glossy. Let the glaze cool to about 35°C (95°F)—it should be thick but pourable.
9. 9 Place the cake on a wire rack set over a baking sheet. Pour the glaze over the center of the cake and use a spatula to spread it evenly over the top and sides, letting it cascade down. Allow the glaze to set at room temperature for at least 1 hour before serving. Serve slices with a dollop of unsweetened whipped cream.