Sachertorte

Ingredients

The original Sachertorte is a Viennese chocolate cake with a layer of apricot jam and a chocolate glaze. This adaptation for Chinese cuisine replaces the chocolate glaze with an apricot glaze, which is more commonly used in Chinese desserts. Additionally, the almond flavor is added to the cake to complement the apricot glaze. We alse have the original recipe for Sachertorte, so you can check it out.

• 200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (3/4 cup) ground almonds 100g (3/4 cup) ground almonds
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 150g (2/3 cup) unsalted butter, softened 150g (2/3 cup) unsalted butter, softened
• 4 large eggs, separated 4 large eggs, separated
• 1 tsp almond extract 1 tsp almond extract
• 1/2 tsp salt 1/2 tsp salt
• 1/2 cup apricot jam 1/2 cup apricot jam
• 1/4 cup water 1/4 cup water

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 52g (36g sugars)
• Protein: 8g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. 2.
   In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
3. 3.
   In a separate bowl, whisk together the flour, ground almonds, and salt.
4. 4.
   Melt the chocolate in a double boiler or in the microwave, stirring until smooth.
5. 5.
   Add the melted chocolate and almond extract to the butter mixture and mix until well combined.
6. 6.
   In another bowl, beat the egg whites until stiff peaks form.
7. 7.
   Gradually fold the flour mixture into the butter mixture, alternating with the egg whites, until just combined.
8. 8.
   Pour the batter into the prepared pan and smooth the top with a spatula.
9. 9.
   Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. 10.
    Let the cake cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.
11. 11.
    In a small saucepan, heat the apricot jam and water over low heat until the jam is melted and smooth.
12. 12.
    Brush the apricot glaze over the top and sides of the cake.

Treat your ingredients with care...

• Almonds — Use ground almonds instead of almond flour for a coarser texture.
• Chocolate — Use high-quality dark chocolate for the best flavor.
• Apricot jam — Use a smooth apricot jam without large pieces of fruit.

Tips & Tricks

• Make sure the egg whites are beaten to stiff peaks for a light and fluffy cake.
• Use a serrated knife to cut the cake for a clean and even slice.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Serving advice

Serve the cake at room temperature with a dusting of powdered sugar and a drizzle of chocolate sauce.

Presentation advice

Garnish the cake with fresh berries or edible flowers for a pop of color.