Sacher Torte
A classic Austrian chocolate cake, the Sacher Torte is a rich and elegant dessert featuring layers of dense chocolate sponge cake, apricot jam, and a glossy chocolate glaze. Perfect for special occasions, this iconic treat is both sophisticated and indulgent.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- 9-inch round cake pan
- Parchment paper
- Spatula
- Saucepan (for melting chocolate and making glaze)
- Cooling rack
- Knife or offset spatula (for spreading jam and glaze)
Ingredients
- 6 ounces dark chocolate 70% cocoa, finely chopped
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 6 large eggs separated into yolks and whites
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 3/4 cup apricot jam smooth or slightly chunky, warmed for easy spreading
- For the Chocolate Glaze:
- 8 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup optional, for shine
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt the Chocolate : In a heatproof bowl set over a saucepan of simmering water (double boiler method), melt the dark chocolate. Stir until smooth, then remove from heat and let cool slightly.
- Prepare the Cake Batter :
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in the egg yolks one at a time, followed by the vanilla extract.
- Gradually fold in the melted chocolate until fully incorporated.
- In a separate bowl, whisk together the flour and salt. Gently fold the dry ingredients into the chocolate mixture until just combined.
- In another bowl, beat the egg whites with a whisk or electric mixer until stiff peaks form. Carefully fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture.
- Bake the Cake : Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
- Assemble the Torte :
- Once cooled, slice the cake horizontally into two even layers using a serrated knife.
- Spread a thin, even layer of warmed apricot jam on the bottom layer of the cake. Place the second layer on top and spread more jam over the top and sides of the cake to create an even coating.
- Make the Chocolate Glaze :
- In a saucepan over low heat, combine the heavy cream and corn syrup (if using). Heat until just simmering, then remove from heat.
- Add the chopped dark chocolate to the hot cream and let it sit for 2–3 minutes. Stir gently until smooth and glossy.
- Glaze the Cake :
- Place the cake on a wire rack set over a baking sheet (to catch drips). Pour the warm chocolate glaze evenly over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze if needed.
- Let the glaze set at room temperature or refrigerate for 15–20 minutes to firm up.
- Serve : Slice the torte into wedges and serve with a dollop of whipped cream, if desired.
Notes
Use high-quality dark chocolate for the best flavor and texture.
If you prefer a sweeter cake, reduce the cocoa content of the chocolate or add a bit more sugar to the batter.
The cake can be made a day ahead and stored in an airtight container at room temperature.
Store leftovers in the refrigerator for up to 3 days. Bring to room temperature before servin
If you prefer a sweeter cake, reduce the cocoa content of the chocolate or add a bit more sugar to the batter.
The cake can be made a day ahead and stored in an airtight container at room temperature.
Store leftovers in the refrigerator for up to 3 days. Bring to room temperature before servin