The soft Sacher tart is an easy and delicious dessert that can be made in less than an hour. Perfect for any occasion: breakfast, a special snack, or as a sweet treat after a meal.
It is my simple version of the classic Viennese Sacher cake, with a soft cocoa base, filled with apricot jam and covered with a shiny dark chocolate glaze.
A quick but impressive recipe that wins everyone over at the first bite, bringing the aroma and goodness of chocolate to the table.
Delicious, irresistible, and a must-try!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Electric 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 fresh liquid cream
- 5 oz 60% dark chocolate
Useful Tools
- Mold
- Electric whisk
- Saucepan
- Bowls
Procedure for the soft Sacher Tart
In a bowl, beat the eggs and sugar with an electric whisk until light and frothy.
Add the softened butter in pieces and continue to whisk.
Add the vanilla seeds and incorporate the sifted flour, cocoa, and baking powder together, reducing the whisk speed to prevent deflating the mixture.
The batter is ready: pour it into the 24 cm smart mold, level it well, and bake in a preheated static oven at 350°F for about 15 minutes.
Remove from the oven, let it cool completely, then invert the base onto the serving plate.Using a food processor, blend the apricot jam to make it more fluid and pour it into the central space of the tart.
Break the dark chocolate into pieces and place them in a bowl. Heat the cream in a saucepan just until boiling, then pour it over the chocolate and stir until you get a smooth and shiny glaze.
Pour the glaze over the jam, leveling it by gently rotating the plate to distribute it evenly.The soft Sacher tart is ready!
You can decorate it with chocolate chips, pistachio or hazelnut crumble, or simply write “Sacher” with a little glaze or melted chocolate.
Delicious, elegant, and irresistible: a dessert that always wins everyone over.
Storage and Useful Tips
The soft Sacher tart keeps perfectly for 3-4 days at room temperature, under a cake dome or in an airtight container. I recommend storing it in a cool, dry place, away from heat sources.
You can also freeze it whole or in slices: just thaw it at room temperature, and it will be as good as freshly made.
You can also freeze it whole or in slices: just thaw it at room temperature, and it will be as good as freshly made.
