For me it’s an absolute must on Valentine’s Day, a cake I make every year… also to make the most of and amortize my heart-shaped pan that I bought with great enthusiasm. 🙂 Am I not a true Genovese?
This is a fabulous chocolate cake, made even more indulgent by a layer of apricot jam that makes it simply irresistible.
And this year it has one more mission: to give new life to the chocolate from Easter eggs. As you know, there’s always some left after the holidays and this is the perfect recipe to transform it into something truly special, avoiding waste and creating a cake with a real “wow” effect. One caution: reduce the sugar if the Easter egg chocolate is not dark chocolate.
A few years ago, during a trip to Vienna, I had the pleasure of tasting it at the Café Sacher, which has been jealously guarding the original recipe since 1832.
The history of this cake is fascinating and it’s always worth telling: it seems that in 1832 Prince Metternich requested a special dessert for an important occasion, with only one request — “don’t embarrass me.”
It was the young apprentice Franz Sacher, only sixteen and called to replace the sick chef, who created a cake that today, after almost two centuries, is loved all over the world.
If you want to buy the original version you can click this link and it will be shipped to you in a beautiful box https://www.sacher.com/en/original-sacher-torte/ and if you have leftover Easter eggs to use up, this is the perfect opportunity to turn them into a chocolate masterpiece!
Try my version — I think it’s identical to the original; just follow the recipe and you’ll save a lot of money. Oh wow, it’s so good!
If you like my recipes, follow me and subscribe on my social channels:
– Facebook by clicking HERE
– Instagram by clicking HERE
– YouTube by clicking HERE
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients
- 5 tbsp butter (at room temperature)
- 1/3 cup sugar
- 3 eggs (at room temperature)
- 3 oz dark chocolate (can also be replaced with 3 oz of chocolate from an Easter egg)
- 2/3 cup all-purpose flour
- 3 tbsp apricot jam
- 1/2 packet baking powder
- 2 tbsp apricot jam
- 1/2 knob butter
- 2 tbsp milk
- 3 oz dark chocolate (can be replaced with 3 oz of chocolate from Easter eggs)
Tools
- 1 Stampo
Steps
Soften the butter at room temperature or heat briefly in the microwave.
In a bowl, work the butter with the sugar, then add the egg yolks separated from the whites. Work everything very well.
Meanwhile, break the chocolate into pieces, place it in a bowl over a double boiler and melt it; when it has cooled, add it to the mixture.
Combine the flour with the baking powder and finally fold in the egg whites beaten to stiff peaks; you will get a very soft batter.
Pour the batter into the cake pan, previously buttered and floured, and bake at 356°F for 40 minutes, doing the toothpick test.
Allow the cake to cool, cut it in half, spread with apricot jam, and brush the top of the cake with more jam.
Meanwhile, put the chocolate, the butter and the milk in a small saucepan and melt.
Pour over the cake, letting it drip down the sides.
Let cool and then put it in the fridge.
Francy’s tip: prepare a few hours before serving, even the night before.
Don’t miss any recipe.
Follow me and subscribe on:
– Facebook by clicking HERE
– Instagram by clicking HERE
– YouTube by clicking HERE
– TikTok by clicking HERE
Return to the HOMEPAGE to see the latest published recipes.
FAQ (Questions & Answers)
What are the quantities for a standard 24 cm round pan?
Double the quantities of each ingredient.
How is the Sacher Cake served?
At the famous Café, they serve the slice with a dollop of whipped cream.
At what temperature should Sacher slices be served?
At a temperature of about 59–61°F (15–16°C).
