Sachertorte (Viennese Chocolate Apricot Cake)
In short: A dense, moist chocolate cake split and filled with apricot jam, covered in a glossy dark chocolate glaze. Serve with unsweetened whipped cream. It takes about 1 h 30 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 50 min
- Resting
- 3 h
- Total
- 1 h 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 470 kcal
Sachertorte is a Viennese café classic: a dense but tender chocolate sponge, brushed with warm apricot jam and sealed under a smooth, shiny chocolate glaze. It is not a light cake. Thin slices are served with a generous spoon of unsweetened whipped cream, which balances the sweetness, and a cup of coffee. The cake keeps for several days, and it tastes better after a day of resting.
Instructions
- Heat the oven to 170°C (340°F). Grease a 23 cm (9 inch) springform pan, line the base with baking paper and dust the sides with flour.
- Melt the 150 g of chopped chocolate in a bowl set over barely simmering water, stirring until smooth. Let it cool until just warm.
- Beat the butter with the powdered sugar, vanilla and salt for 4 to 5 minutes until pale and fluffy. Beat in the egg yolks one at a time, then stir in the melted chocolate.
- In a clean bowl, whisk the egg whites to soft peaks. Add the granulated sugar a spoonful at a time and whisk to stiff, glossy peaks.
- Fold a third of the whites into the chocolate mixture to loosen it, then fold in the flour and the rest of the whites in two batches until no streaks remain.
- Scrape the batter into the pan, level the top and bake for 45 to 50 minutes, until a skewer in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
- Turn the cake upside down so the flat base is on top and cut it in half horizontally. Warm the jam with the 2 tablespoons of water, then strain it. Spread about a third between the layers and brush the rest in a thin coat over the top and sides. Let set for 30 minutes.
- For the glaze, simmer the sugar and 125 ml of water for 5 to 6 minutes, until slightly syrupy (about 105°C / 221°F). Take off the heat, add the chopped chocolate and stir until smooth. Cool to lukewarm, about 35°C (95°F).
- Set the cake on a rack over a tray. Pour the glaze over the center and spread it over the top and sides in a few quick strokes. Let it set at cool room temperature for 2 hours before slicing.
Tips
- Use good dark chocolate, since it is the main flavor. Dip the knife in hot water and wipe it between cuts so the glaze does not crack.
- The cake tastes best the day after baking. Keep it covered at cool room temperature for up to 4 days, because the fridge can dull the glaze.
Questions and answers
Why is Sachertorte filled with apricot jam?
The tart jam balances the rich chocolate and keeps the cake moist. The thin coat under the glaze also seals the surface, so the glaze goes on smoothly.
Can I use another jam instead of apricot?
Apricot is traditional and gives the best balance. Strained seedless raspberry jam is the closest substitute, though it makes a slightly sharper cake.
How do you serve Sachertorte?
Cut thin slices and serve them with lightly whipped, unsweetened cream, which offsets the sweetness. Coffee or tea is the usual partner.
How long does it take to make Sachertorte (Viennese Chocolate Apricot Cake)?
About 1 h 30 min in total: 40 min of preparation and 50 min of cooking.
How many calories are in Sachertorte (Viennese Chocolate Apricot Cake)?
About 470 kcal per serving, with 6 g of protein, 62 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 62 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 50 g |
| Sodium | 55 mg |
Estimated values, calculated from the ingredients.
