White Chocolate Sacher is a great alternative to the classic Sacher cake, still very soft and delicious, it keeps well at room temperature and is enjoyed by both adults and children.
The Sacher cake has a classic base that could also be used as a breakfast cake with butter and melted chocolate. It is cut in half when well chilled and filled with excellent apricot jam before being covered with more melted chocolate with just a bit of milk.
The Sacher cake is easy to keep soft for 3 to 4 days by simply storing it in classic cake containers with a lid; you can prepare it in advance if you have buffets, and it will still be delicious. It can be enjoyed on its own but is often served with a slice accompanied by whipped cream.
The white chocolate version was created to suit those who do not like the taste of dark chocolate, yet it surprised us all, so now we gladly alternate them.
For chocolate lovers, I recall other easy recipes to make at home
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 337.34 (Kcal)
- Carbohydrates 44.35 (g) of which sugars 34.73 (g)
- Proteins 4.68 (g)
- Fat 16.71 (g) of which saturated 10.15 (g)of which unsaturated 5.82 (g)
- Fibers 0.44 (g)
- Sodium 54.09 (mg)
Indicative values for a portion of 91 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
- 3 eggs
- 1/3 cup sugar
- 1/3 cup butter (melted)
- 2/3 cup white chocolate
- 2 tablespoons milk
- 1/2 cup all-purpose flour
- 1/2 packet baking powder
- 3/4 cup apricot jam (a little more if needed)
- 1 cup white chocolate
- 2 tablespoons milk
Tools
I recommend using a stand mixer or an electric whisk to beat the egg whites well. For baking, a 20 cm (8-inch) springform pan is recommended.
To slice it well, use a good bread knife, while to cover it, use a spatula and a rotating tray.
- 1 Stand Mixer Howork
- 1 Springform Pan
- 1 Knife
- 1 Spatula
- 1 Rotating Tray
Preparation
Do not be intimidated by the preparation because it is essentially about making a classic base similar to any breakfast cake, filling it with just jam, and pouring chocolate over the surface, which as you can see from the video, does not require any professional skill.
You can see from the photo that a perfect mirror coating is not necessary; just pour the well-melted chocolate and spread it with a spatula. You can have fun writing with the excess chocolate using a simple parchment paper cone.
The first steps are to melt the butter, which I do in the microwave. Separate the eggs, placing the egg whites in the mixer bowl and the yolks in another large bowl, add the sugar to the yolks and start beating with an electric whisk to bleach them well. Meanwhile, start the mixer at full speed to whip the egg whites into stiff peaks.
Once the yolks are well beaten, keep whisking and add the melted butter and the white chocolate, also melted in the microwave or double boiler with the two tablespoons of milk. Finally, add the flour and baking powder and mix until you get a nice homogeneous batter. When the batter is ready, turn off the whisk and add the egg whites by hand with circular movements from bottom to top, in at least two additions, to prevent them from deflating too much.
Pour the batter into the springform pan, which I line with parchment paper on the bottom for convenience. However, butter and flour it well if you don’t want to cover it. Bake in a preheated oven at 350°F for about 30 minutes. Always do the toothpick test before removing from the oven.
Let the cake cool thoroughly before slicing it horizontally into two parts. Use a good bread knife to facilitate this operation.
Fill the base cut with jam and cover with the second layer of cake.
Take the chocolate needed for the coating and, as before, melt it well in the microwave or in a double boiler and cover the cake with it.
Watch the video to see how it’s done. Pour all the chocolate on the central part of the dome, and with the help of the spatula and the rotating tray, bring it to the edges. The chocolate will naturally flow towards the tray. All you need to do is smooth it with the spatula to cover the entire edge.
Put it in the refrigerator for a few minutes just to let the chocolate set. Finally, place it on the serving tray and leave it at room temperature until serving.
NOTES
The Sacher cake can be consumed as is or served with whipped cream or melted dark chocolate. You can leave the coating simple as you see in the photo, or you can have fun covering the edge to make it more uniform. To cover the edge, you could use crumbs of the base batter, coconut flour, or crushed hazelnuts.
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Frequently Asked Questions
Do you need to add butter to melt the chocolate?
No, just add the indicated tablespoons of milk and melt it in a double boiler or microwave. For the microwave, remember to proceed at medium temperature for 30-second intervals. Stir the chocolate at each interval and stop when you see it melted.
