This Sachertorte is the ultimate chocolate indulgence—a dense, moist almond-chocolate cake layered with apricot jam, enrobed in dark chocolate glaze. Created in 1832 Vienna, it’s a sophisticated dessert for special occasions, served with whipped cream.
Ingredients (Serves 10-12):
For the Cake:
- 6 oz (170g) dark chocolate (70%), chopped
- ½ cup (115g) unsalted butter
- ½ cup (100g) granulated sugar
- 4 eggs, separated
- 1 tsp vanilla extract
- 1 cup (120g) almond flour
- ⅓ cup (40g) all-purpose flour
For the Filling & Glaze:
- 1 cup (300g) apricot jam (strained)
- 6 oz (170g) dark chocolate (for glaze)
- ½ cup (115g) unsalted butter
- 1 tbsp corn syrup (optional, for shine)
To Serve:
- Unsweetened whipped cream
Instructions:
1️⃣ Make the Cake:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Melt chocolate and butter over a double boiler. Cool slightly.
- Beat egg yolks + sugar until pale. Mix in vanilla and melted chocolate.
- Fold in almond flour and all-purpose flour.
- Whip egg whites to stiff peaks, then gently fold into batter.
- Bake 45-50 mins until a toothpick comes out clean. Cool completely.
2️⃣ Assemble:
- Slice cake horizontally. Spread apricot jam between layers and over the top/sides. Chill 30 mins.
3️⃣ Glaze:
- Melt chocolate, butter, and corn syrup. Cool to lukewarm.
- Pour over cake, smoothing with a spatula. Let set at room temperature.
Chef’s Tip: For authentic Viennese style, pipe “Sacher” on top with leftover glaze!
