Description
A classic Austrian chocolate cake layered with apricot jam and topped with a glossy chocolate glaze.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease and line a 9-inch springform pan.
- In a mixing bowl, beat the butter and half the sugar until fluffy.
- Add the melted chocolate, then mix in the egg yolks one by one.
- 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.
- Gently fold the egg whites into the chocolate mixture, then add the flour and mix until well combined.
- Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely, then cut it horizontally into two layers.
- Warm the apricot jam with the water in a small saucepan and spread it over the cut sides of the cake layers.
- Heat the cream until just boiling in another saucepan, pour it over the chopped chocolate, and stir until smooth to make the glaze.
- Pour the chocolate glaze over the cake and let it set before slicing.
- 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