Classic Sachertorte Recipe

Ingredients

• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 200g (7oz) unsalted butter, softened 200g (7oz) unsalted butter, softened
• 150g (5.3oz) granulated sugar 150g (5.3oz) granulated sugar
• 6 large eggs, separated 6 large eggs, separated
• 150g (5.3oz) all-purpose flour 150g (5.3oz) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tbsp espresso powder 1 tbsp espresso powder
• Zest of 1 orange Zest of 1 orange
• 200g (7oz) apricot jam 200g (7oz) apricot jam
• 200g (7oz) dark chocolate, for the glaze 200g (7oz) dark chocolate, for the glaze
• 100ml (3.4 fl oz) heavy cream, for the glaze 100ml (3.4 fl oz) heavy cream, for the glaze
• 2 tbsp powdered sugar, for dusting 2 tbsp powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.
2. 2.
   Melt the chopped dark chocolate in a heatproof bowl set over simmering water. Let it cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition. Mix in the melted chocolate.
5. 5.
   In a separate bowl, whisk together the flour, baking powder, espresso powder, and orange zest. Gradually add this dry mixture to the chocolate batter, mixing until just combined.
6. 6.
   In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once the cake is cooled, slice it horizontally into two equal layers. Spread the apricot jam evenly over the bottom layer and place the second layer on top.
10. 10.
    For the glaze, melt the remaining dark chocolate and heavy cream in a heatproof bowl over simmering water, stirring until smooth. Let it cool slightly.
11. 11.
    Pour the glaze over the assembled cake, ensuring it covers the top and sides completely. Let the glaze set for a few minutes.
12. 12.
    Dust the top of the cake with powdered sugar before serving.

Treat your ingredients with care...

• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Apricot jam — Opt for a smooth and not overly sweet apricot jam to complement the richness of the chocolate cake.
• Espresso powder — If you don't have espresso powder, you can substitute it with an equal amount of instant coffee granules.

Tips & Tricks

• To achieve a smooth glaze, make sure the cake is completely cooled before pouring the glaze over it.
• For an extra touch of elegance, garnish the Sachertorte with chocolate curls or fresh berries.
• Serve the Sachertorte at room temperature to fully appreciate its flavors and textures.
• If you prefer a less sweet version, you can reduce the amount of sugar in the cake batter.
• Leftover Sachertorte can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Sachertorte into generous portions and serve it with a dollop of lightly whipped cream or a scoop of vanilla ice cream. The combination of the creamy accompaniment with the rich chocolate cake creates a delightful contrast of flavors and textures.

Presentation advice

Present the Sachertorte on a beautiful cake stand or dessert plate. Dust the top with powdered sugar just before serving to add an elegant touch. Consider placing a few fresh raspberries or a sprig of mint on the side for a pop of color.