Sacher Cake (Sachertorte)

Sacher Cake

Introduction

The Sacher Cake is a classic chocolate cake that originates from Austria. Known for its rich flavor and smooth texture, this dessert is a favorite for many chocolate lovers. Layered with apricot jam and covered in a glossy chocolate glaze, Sacher Cake is perfect for special occasions or as a treat for yourself.

Why Make This Recipe

Making Sacher Cake at home is a rewarding experience. Not only do you get to enjoy a delicious chocolate cake, but it also gives you the chance to impress your friends and family. This recipe is straightforward, and the results are simply irresistible. Plus, who wouldn’t love a slice of moist chocolate cake with a rich, fruity layer?

How to Make Sacher Cake

Ingredients:

• 1 cup (200g) granulated sugar
• 3⁄4 cup (170g) unsalted butter, softened
• 6 large eggs, separated
• 7 oz (200g) dark chocolate, melted and cooled
• 1 cup (125g) all-purpose flour
• Pinch of salt
• 1⁄2 cup (150g) apricot jam
• 2 tbsp water
• 7 oz (200g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream

Directions:

1. Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
2. In a mixing bowl, beat the butter and half the sugar until fluffy.
3. Add the melted chocolate, then mix in the egg yolks one by one.
4. In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form.
5. Gently fold the egg whites into the chocolate mixture, then add the flour and mix until well combined.
6. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely, then cut it horizontally into two layers.
8. In a small saucepan, warm the apricot jam with the water. Spread it over the cut sides of the cake layers.
9. In another saucepan, heat the cream until just boiling. Pour it over the chopped chocolate and stir until smooth to make the glaze.
10. Pour the chocolate glaze over the cake and let it set before slicing.
11. Serve with whipped cream for an extra treat!

How to Serve Sacher Cake

Sacher Cake is best served at room temperature. You can slice it into wedges and serve it with a dollop of whipped cream on the side. This combination adds a delightful creaminess to the rich chocolate flavor.

How to Store Sacher Cake

To keep your Sacher Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it for longer, you can refrigerate it for about a week. Just be sure to bring it back to room temperature before serving for the best taste.

Tips to Make Sacher Cake

• Make sure the butter is at room temperature for easy mixing.
• Be gentle when folding in the egg whites to keep the cake light and airy.
• Let the cake cool completely before slicing to prevent it from falling apart.
• For an extra touch, you can dust the top with cocoa powder before serving.

Variation

You can add a layer of whipped cream in between the cake layers for a richer dessert. Some people also enjoy adding a hint of coffee or a splash of orange liqueur to the cake batter for a different flavor twist.

FAQs

1. Can I use milk chocolate instead of dark chocolate?
While it’s possible, using dark chocolate will give the cake a richer flavor that is traditional for Sacher Cake.

2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

3. Can I freeze Sacher Cake?
Yes, you can freeze a whole or sliced Sacher Cake. Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Sacher Cake

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• Author: krmibk110
• Total Time: 65 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic Austrian chocolate cake layered with apricot jam and topped with a glossy chocolate glaze.

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Ingredients

Scale 1x2x3x

• 1 cup (200g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened
• 6 large eggs, separated
• 7 oz (200g) dark chocolate, melted and cooled
• 1 cup (125g) all-purpose flour
• Pinch of salt
• 1/2 cup (150g) apricot jam
• 2 tbsp water
• 7 oz (200g) dark chocolate, chopped
• 1/2 cup (120ml) heavy cream

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Instructions

1. Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
2. In a mixing bowl, beat the butter and half the sugar until fluffy.
3. Add the melted chocolate, then mix in the egg yolks one by one.
4. In another bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and whisk until stiff peaks form.
5. Gently fold the egg whites into the chocolate mixture, then add the flour and mix until well combined.
6. Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
7. Allow the cake to cool completely, then cut it horizontally into two layers.
8. Warm the apricot jam with the water in a small saucepan and spread it over the cut sides of the cake layers.
9. Heat the cream until just boiling in another saucepan, pour it over the chopped chocolate, and stir until smooth to make the glaze.
10. Pour the chocolate glaze over the cake and let it set before slicing.
11. Serve with whipped cream if desired.

Notes

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for about a week.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Austrian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 30g
• Sodium: 200mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 100mg

Keywords: Sacher Cake, chocolate cake, Austrian dessert, layer cake