Sachertorte

Name: Sachertorte
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 12 servings
Cuisine: Austrian
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

Classic Austrian chocolate layer cake with rich chocolate and apricot jam filling. A decadent dessert with silky chocolate ganache coating.

75 minMediumServes 12420 cal/serving

AustrianDessertOvenStandard

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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

1

Preheat oven to 350°F. Butter and flour a 9-inch round cake pan.
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.
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.
4

Sift 1/2 cup all-purpose flour and 1/4 tsp salt together and gently fold into the chocolate mixture.
5

In another bowl, beat remaining large eggs whites until soft peaks form. Gradually add remaining granulated sugar and beat until stiff peaks form.
6

Gently fold the beaten whites into the chocolate batter in two additions.
7

Pour into prepared pan and bake for 40-45 minutes until a toothpick comes out with just a few moist crumbs.
8

Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
9

Once cooled, split the cake horizontally into two layers. Spread 1/2 cup apricot jam between the layers.
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.
11

Pour ganache over the cake, letting it drip down the sides. Refrigerate until set before serving.

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Questions

What is Sachertorte?

Classic Austrian chocolate layer cake with rich chocolate and apricot jam filling. A decadent dessert with silky chocolate ganache coating. This reference files it under Austrian dessert: made in the oven, rated medium and about 75 minutes start to finish.

What temperature do I cook Sachertorte at?

For Sachertorte, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 45 minutes, in step 7.

Why fold instead of stir in Sachertorte?

Step 4 reads: "Sift 1/2 cup all-purpose flour and 1/4 tsp salt together and gently fold into the chocolate mixture." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

Is there a substitute for heavy cream in Sachertorte?

The entry for Sachertorte calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make Sachertorte dairy-free?

Yes. The dairy in Sachertorte is 6 oz unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

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