Classic Sachertorte Recipe: A Delicious Viennese Chocolate Cake

Indulge in the rich flavors of a traditional Viennese Sachertorte. This melt-in-your-mouth chocolate cake is filled with apricot jam and coated in a decadent chocolate glaze. Follow this step-by-step recipe to recreate this iconic Austrian dessert in your own kitchen. Perfect for special occasions or for simply satisfying your sweet tooth, this Sachertorte recipe will leave you craving for more. Enjoy the moist and rich chocolate cake that is sure to impress your family and friends.

Ingredients

• 200g (7oz) dark chocolate (at least 70% cocoa solids)
• 200g (7oz) unsalted butter, softened
• 150g (5.3oz) granulated sugar
• 6 large eggs, separated
• 150g (5.3oz) all-purpose flour
• 150g (5.3oz) apricot jam
• 300g (10.6oz) dark chocolate
• 200ml (7fl oz) heavy cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 180°C (350°F) and grease a round 9-inch cake tin.
2. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
3. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks, one at a time, until well combined.
4. Fold in the melted chocolate and then gently fold in the flour until just combined.
5. In a clean bowl, using a hand mixer or stand mixer, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the chocolate batter.
6. Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
8. Once the cake has cooled, heat the apricot jam in a small saucepan until warm and spreadable.
9. Cut the cake horizontally into two equal layers. Spread the apricot jam on the bottom layer and sandwich it with the top layer.
10. In a double boiler, melt the dark chocolate for the glaze. Once melted, stir in the heavy cream and vanilla extract until smooth and glossy.
11. Pour the glaze over the assembled cake, allowing it to drip down the sides. Use a spatula to smooth the surface if needed.
12. Let the glaze set at room temperature for a few hours before serving. Store any leftovers in an airtight container.

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