Sachertorte
Classic Austrian chocolate layer cake with rich chocolate and apricot jam filling. A decadent dessert with silky chocolate ganache coating.
Ingredients
- 6 oz unsalted butter
- 4 oz dark chocolate (70%), chopped
- 1/2 cup granulated sugar
- 6 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 cup apricot jam
- 6 oz dark chocolate (for ganache), chopped
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
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1
Preheat oven to 350°F. Butter and flour a 9-inch round cake pan.
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2
Melt 4 oz chopped dark chocolate (70%) with 6 oz unsalted butter in a double boiler over low heat, stirring frequently. Remove from heat and cool slightly.
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3
In a bowl, whisk 6 separated large eggs with half the 1/2 cup granulated sugar until pale and fluffy. Stir in the melted chocolate mixture and 1/2 tsp vanilla extract.
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4
Sift 1/2 cup all-purpose flour and 1/4 tsp salt together and gently fold into the chocolate mixture.
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5
In another bowl, beat remaining large eggs whites until soft peaks form. Gradually add remaining granulated sugar and beat until stiff peaks form.
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6
Gently fold the beaten whites into the chocolate batter in two additions.
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7
Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out with just a few moist crumbs.
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8
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
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9
Once cooled, split the cake horizontally into two layers. Spread 1/2 cup apricot jam between the layers.
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10
For ganache, heat 1/2 cup heavy cream until steaming and pour over 6 oz chopped dark chocolate (for ganache). Let sit 2 minutes, then stir until smooth and glossy.
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11
Pour ganache over the cake, letting it drip down the sides. Refrigerate until set before serving.