Sachertorte
Sachertorte: Viennese chocolate torte with apricot jam and a glossy chocolate glaze
This dense, dark chocolate torte is Vienna's most famous cake, eaten in coffee houses all over the city with a cup of Melange and, always, a cloud of unsweetened whipped cream on the side. The sponge is made with melted chocolate and whisked egg whites, so it is fine-crumbed and slightly dry by design; a thin layer of sharp apricot jam runs through the middle and over the top, under a shiny, snappy chocolate glaze. A common mistake is pouring the glaze too hot or too cold; too hot and it runs off thin, too cold and it sets dull and lumpy. It is a cake for birthdays and Sunday visits, and it keeps well for days. Chef's tip: bake it the day before and let it rest overnight wrapped; it cuts far more neatly and the crumb softens.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the sponge
For the filling
For the glaze
To serve
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Method
0/10 doneStep 1: Heat the oven to 350°F (300°F fan). Butter a 24 cm springform tin and line the base with baking paper. Melt 4 ½ oz dark chocolate (about 60% cocoa) in a bowl over barely simmering water, then let it cool until just warm.
8 minStep 2: Beat 4 ½ oz unsalted butter, 1 ¾ oz icing sugar and 1 tsp vanilla paste for 3 minutes until pale and fluffy. Beat in the egg yolks from the 6 eggs one at a time, then the cooled chocolate.
6 minStep 3: In a clean bowl, whisk the egg whites with 1 pinch salt to soft peaks, then add 3 ⅞ oz caster sugar a spoonful at a time and whisk until glossy and firm but not dry.
5 minStep 4: Fold a third of the whites into the chocolate mixture to loosen it. Then fold in the rest of the whites and the 4 ½ oz plain flour in alternate additions, gently, until no streaks remain. A common mistake here is stirring hard and knocking the air out; the cake will bake flat and heavy.
5 minStep 5: Spread into the tin and bake for 50–60 minutes, until the top is domed and a skewer in the middle comes out clean. Leave the oven door shut for the first 40 minutes.
55 minStep 6: Turn the cake upside down onto a rack while still in the tin, so the top flattens, and leave to cool completely, at least 1 hour, ideally overnight.
60 minStep 7: Release the tin, trim the top flat if needed and cut the cake in half horizontally. Warm 9 oz apricot jam until runny. Spread half over the bottom layer, put the top layer back, then brush the rest thinly over the top and sides. Leave for 20 minutes until the jam feels tacky.
25 minStep 8: For the glaze, boil 7 oz granulated sugar and ½ cup water for 5 minutes until syrupy (about 225°F on a thermometer). Take off the heat, cool for 1 minute, then stir in 5 ½ oz dark chocolate (about 60% cocoa) until smooth.
8 minStep 9: Stir the glaze until it cools to about 104°F, feels just warm on your lip and coats a spoon thickly. Pour it all in one go onto the middle of the cake and spread it over the top and sides with two or three strokes of a palette knife; do not keep working it.
5 minStep 10: Leave the glaze to set at cool room temperature for 2 hours; it should be shiny and firm to the touch. Cut with a knife dipped in hot water and serve with the unsweetened whipped 1 ¼ cups whipping cream.
5 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 6 g
- Carbs
- 58 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sachertorte take?
- About 120 minutes in total: 50 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
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