Here is a super delicious recipe, the soft Sacher tart, a reinterpretation of the classic Viennese Sachertorte. Very easy, quick, and extremely delicious. Perfect for celebrations or to enjoy chilled from the fridge during the summer. A very indulgent chocolate cake!
To make this dessert, it is important to use the smart mold, which features a groove at the base that creates a cavity to hold the filling once the cake is baked and turned over.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 369.05 (Kcal)
- Carbohydrates 38.38 (g) of which sugars 19.11 (g)
- Proteins 6.80 (g)
- Fat 22.50 (g) of which saturated 7.20 (g)of which unsaturated 8.86 (g)
- Fibers 4.10 (g)
- Sodium 146.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR SOFT SACHER TART
- 2 eggs
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 5 oz apricot jam
- 6 oz dark chocolate
- 2/3 cup heavy cream
- 1 pinch salt
Tools
- 1 Mold
STEPS TO PREPARE SOFT SACHER TART
In a bowl, pour the whole eggs and sugar.
Beat with electric whisks until a homogeneous mixture is obtained.
Add the vegetable oil and milk and continue mixing with a spatula.
At this point, add the sifted flour, cocoa, and baking powder and gently mix.
Grease and flour the smart mold with a diameter of 10-11 inches.
Pour the batter into the cake pan and level it with a spoon. Bake in a preheated static oven at 347°F for 25 minutes. Once baked, let the cake cool slightly before removing it from the mold by flipping it onto a serving plate.
At this point, if you wish, you can moisten the cake with a rum syrup, or a non-alcoholic milk syrup. The syrup is optional.
Pour the jam in the center of the cake and spread it with a spoon.
Prepare the ganache: finely chop the chocolate and place it in a bowl, meanwhile bring the cream to a boil with a pinch of salt. Pour the boiling cream into the chocolate and stir to melt everything. Let it cool in the fridge to thicken slightly.
Save a few tablespoons of ganache for the decorations, pour the rest over the layer of jam on the cake. Place the cake in the fridge to harden the chocolate layer. Then decorate as desired.
For decoration, I added drops of jam and orange powder.
Adriana’s Advice
It keeps in the fridge for 3 days under a cake dome.
