Bavarian Sachertorte

Ingredients

While the original Sachertorte is known for its dense and moist texture, the Bavarian version adds a touch of Bavarian flair by incorporating a light and fluffy sponge cake. Additionally, the Bavarian Sachertorte features a generous layer of apricot jam, enhancing the fruity notes and complementing the rich chocolate flavor. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, melted 200g (7 oz) dark chocolate, melted
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 tsp baking powder 1 tsp baking powder
• 1/4 tsp salt 1/4 tsp salt
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• 200g (7 oz) dark chocolate, for glaze 200g (7 oz) dark chocolate, for glaze
• 200ml (3/4 cup) heavy cream, for glaze 200ml (3/4 cup) heavy cream, for glaze
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (15g saturated)
• Carbohydrates: 52g (38g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. 3.
   Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
5. 5.
   In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once the cake has cooled, slice it horizontally into two equal layers. Spread a generous amount of apricot jam on the bottom layer and place the second layer on top.
9. 9.
   For the glaze, melt the dark chocolate and heavy cream together in a heatproof bowl set over a pot of simmering water. Stir until smooth and glossy.
10. 10.
    Pour the glaze over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth the glaze evenly.
11. 11.
    Let the glaze set for a few minutes, then dust the top of the cake with powdered sugar.
12. 12.
    Serve the Bavarian Sachertorte at room temperature and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Apricot jam — Choose a smooth and not overly sweet apricot jam to balance the richness of the chocolate.

Tips & Tricks

• To achieve a light and fluffy sponge cake, make sure to beat the egg whites until stiff peaks form before folding them into the batter.
• For a more intense chocolate flavor, you can add a tablespoon of unsweetened cocoa powder to the batter.
• If you prefer a sweeter glaze, you can add a tablespoon of powdered sugar to the chocolate and cream mixture before melting.

Serving advice

Serve each slice of Bavarian Sachertorte with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.

Presentation advice

Dust the serving plate with powdered sugar before placing the Bavarian Sachertorte on it. Garnish the top of the cake with a few fresh apricot slices or chocolate shavings for an elegant touch.