Traditional Sacher Cake or Sachertorte is known worldwide. This dessert of Austrian origin was invented by pastry chef Franz Sacher for Prince Klemens von Metternich on July 9, 1832, in Vienna. The original recipe is top secret, but we try to recreate it similarly: a chocolate cake filled with apricot jam and covered with dark chocolate glaze. The most challenging step (if you want to do it properly) is writing SACHER on the dry surface.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 687.42 (Kcal)
- Carbohydrates 76.88 (g) of which sugars 56.50 (g)
- Proteins 7.55 (g)
- Fat 40.18 (g) of which saturated 24.26 (g)of which unsaturated 14.33 (g)
- Fibers 3.75 (g)
- Sodium 55.72 (mg)
Indicative values for a portion of 132 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
- 7 oz butter (room temperature)
- 3/4 cup sugar (divided into 2 parts)
- 7 oz 60% dark chocolate
- 5 egg yolks
- 5 egg whites
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 5 oz apricot jam
- 1/2 cup water
- 3/4 cup powdered sugar
- 5 oz 60% dark chocolate
Tools
The recipe contains IconA Affiliate links
- decorating pen
- food scale
- 2 bowls
- manual whisk
- electric beaters
- spatula
- springform pan
- parchment paper
Steps
Preheat the oven to 338°F in static mode. To achieve a moister cake, place a bowl of water at the bottom of the oven
In a bowl, break the chocolate into pieces and melt it in a double boiler or microwave. In another large bowl, cream the softened butter cut into pieces with half of the sugar (about 1/3 cup). Separate the yolks from the whites and add one yolk at a time to the butter, always mixing with the whisk. Pour in the melted chocolate and incorporate it into the mixture using a spatula. Separately, beat the egg whites to stiff peaks using electric beaters and add the remaining sugar (about 1/3 cup).
Add the egg, butter, and sugar mixture to the stiffened egg whites, alternating with the sifted all-purpose flour and cornstarch, incorporating them gently using the spatula. Once you have a smooth batter, pour it into a springform pan of 9 inches, greased and floured or lined with parchment paper. Bake in the middle rack for 35 minutes. After baking, leave the oven door slightly open for 5 minutes, then remove from oven and allow to cool completely.
Open the springform pan and invert the cake onto a wire rack. Cut it in half horizontally, fill with the jam, reserving 1 oz. Dissolve this 1 oz. with 1 tablespoon of the 1/2 cup of water and brush it over the surface and sides of the cake.
To prepare the chocolate glaze, simmer the powdered sugar with the water over low heat for 5 minutes. Add the broken chocolate pieces until melted to obtain a fluid mixture. Pour the glaze in the center of the cake, spreading it to fall over the sides. Put the remaining glaze in a piping bag with a small hole or a decorating pen, and when the surface is solidified, write the name SACHER. If preferred, you can write the name on a sheet of parchment paper and once solid, place it on top of the cake.
