The soft Sacher tart is a very easy recipe, a dessert we can prepare in less than an hour and is perfect for any occasion – breakfast, snack, or as a sweet after-meal treat. It’s a reinterpretation of the classic Viennese Sacher cake, much simpler, delicious, irresistible and a must-make! A soft chocolate cake filled with apricot jam and covered with a dark chocolate glaze. Let’s prepare it together:
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- Difficulty: Very easy
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 305.59 (Kcal)
- Carbohydrates 42.27 (g) of which sugars 28.66 (g)
- Proteins 4.83 (g)
- Fat 14.85 (g) of which saturated 6.41 (g)of which unsaturated 4.07 (g)
- Fibers 2.96 (g)
- Sodium 29.89 (mg)
Indicative values for a portion of 80 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 the Soft Sacher Tart
- 3 eggs
- 3/4 cup sugar
- 2/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3 tbsp butter
- Half packet baking powder
- 1 pod vanilla (seeds)
- 2/3 cup apricot jam
- 1/2 cup heavy cream
- 5.3 oz 60% dark chocolate
You will need
- Mold
- Electric whisk
- Saucepan
- Bowls
Prepare the Soft Sacher Tart
In a bowl, beat the eggs and sugar with an electric whisk until creamy, add the softened butter cut into pieces, and continue to beat.
Add the seeds from the vanilla pod you previously extracted and mix in the flour, cocoa, and baking powder sifted together, lowering the whisk speed.
The batter is ready, so pour it into a 9.5-inch smart mold, and bake in a preheated oven at 350°F for 15 minutes. Remove from the oven and let cool, then invert the tart and start filling it.
Using a food processor, blend the jam to make it more fluid and pour it over the tart. Break the dark chocolate into pieces and place it in a bowl, pour the cream into a saucepan and bring it almost to a boil, turn off the heat and pour over the chopped chocolate, mixing well until a fluid and shiny glaze is obtained.
Pour the glaze over the layer of apricot jam and level it by gently rotating the plate.
The soft Sacher tart is ready; we can decorate it with dark chocolate chips, pistachio crumbs, hazelnuts, or simply by writing Sacher!
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See you soon, Susy
