Sacher — the recipe for my Sacher cake. I have been making this recipe for years; it was given to me by a pastry chef when I was a teenager and I already loved baking. It is always a big hit. The recipe is very simple, so I decided to describe it in detail in the hope you’ll try it.
The ingredients needed to prepare this cake are few and simple. It’s important to use a good-quality dark chocolate for melting.
For chocolate cake lovers and fans of classic cakes, here are some related recipes:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Austrian
- Energy 328.67 (Kcal)
- Carbohydrates 32.43 (g) of which sugars 17.55 (g)
- Proteins 6.54 (g)
- Fat 19.67 (g) of which saturated 12.07 (g)of which unsaturated 7.12 (g)
- Fibers 3.48 (g)
- Sodium 38.51 (mg)
Indicative values for a portion of 90 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
- 6 eggs
- 2/3 cup granulated sugar
- 2/3 cup butter (unsalted), melted
- 5.3 oz dark chocolate (for batter), melted
- 3 tbsp milk
- 1 1/4 cups all-purpose flour
- 1 packet baking powder
- 1 cup apricot jam
- to taste Sambuca (can be omitted)
- 5.3 oz dark chocolate (for glaze), melted
- 3 tbsp milk
Tools
It’s important to have a good non-stick pan for baking — even better if it’s a springform pan.
- 1 Springform pan
Preparation
The batter requires a bit of attention when melting the chocolate, but it’s a simple step that will be repeated for the glaze.
First, separate the eggs into two bowls, keeping the whites and yolks apart. Beat the yolks with the sugar, then add the melted butter and the dark chocolate melted together with the three tablespoons of milk. You can melt the chocolate in the microwave for a quicker method or use a bain-marie. After adding the chocolate, add the flour and finally the baking powder. Now beat the egg whites until stiff and gently fold them into the rest of the batter by hand, using circular motions from the bottom up. When you have a smooth batter, pour it into the pan previously buttered and floured. Finally, bake in a preheated oven at 356°F (180°C) for about 35 minutes, but always do the toothpick test before removing it from the oven.
When the cake is completely cooled, remove it from the pan and cut it horizontally into two layers. Fill the cake with the apricot jam diluted with a little Sambuca for a traditional flavor, but if you have children or prefer no alcohol, it will be delicious even without the Sambuca. Reserve about 2 tablespoons of jam to spread on the surface.
Reassemble the cake and cover it with the reserved jam — it should be a thin layer that coats the whole cake. Finally, cover with the dark chocolate glaze, again melted with 3 tablespoons of milk. For a perfect glaze, I recommend placing the cake on a turntable: start by covering the edge using a knife; once that operation is done, pour all the chocolate into the center of the cake and, rotating the turntable and using a spatula, cover the entire surface.
You can let the glaze set at room temperature or, if you prefer, place it in the refrigerator for 30 minutes and the chocolate will harden perfectly for decorating as you like.
NOTES
The Sacher cake keeps very well at room temperature for up to 3 days if kept covered. It is suitable for all sweet moments of your day, from breakfast to after dinner.
For a delicious tasting, you can serve the Sacher cake accompanied by whipped cream.
If you enjoyed the recipe or have questions, feel free to comment here or on social media: Facebook, Pinterest, Instagram and Twitter.
