Sachertorte

Ingredients

This Croatian version of Sachertorte is similar to the original Austrian recipe, but with a few differences. Instead of using apricot jam, we use raspberry jam to add a slightly tart flavor to the cake. We also add a touch of rum to the chocolate glaze for an extra kick of flavor. 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
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 tsp salt 1/4 tsp salt
• 200g (3/4 cup) raspberry jam 200g (3/4 cup) raspberry jam
• 100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
• 100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
• 1 tbsp unsalted butter 1 tbsp unsalted butter
• 1 tbsp rum 1 tbsp rum

Nutrition

• Calories: 540 kcal / 2260 KJ
• Fat: 34g (20g saturated)
• Carbohydrates: 54g (40g sugars)
• Protein: 8g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) cake pan and line the bottom with parchment paper.
2. 2.
   In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.
3. 3.
   In a separate bowl, whisk the egg whites and salt until stiff peaks form.
4. 4.
   Melt the chocolate in a double boiler or in the microwave. Let it cool slightly, then stir it into the butter mixture.
5. 5.
   Fold in the egg whites, then sift in the flour and fold until just combined.
6. 6.
   Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
8. 8.
   Once the cake is cool, spread the raspberry jam over the top and sides.
9. 9.
   To make the chocolate glaze, heat the cream and butter in a small saucepan until simmering. Remove from heat and add the chopped chocolate and rum. Stir until smooth.
10. 10.
    Pour the glaze over the cake, spreading it evenly with a spatula. Let the glaze set for at least 30 minutes before serving.

Treat your ingredients with care...

• Chocolate — Use high-quality dark chocolate for the best flavor and texture.
• Raspberry jam — Choose a good-quality jam with a slightly tart flavor to balance the sweetness of the cake.

Tips & Tricks

• Be sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
• Let the glaze cool slightly before pouring it over the cake to prevent it from melting the jam.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Serving advice

Serve the Sachertorte at room temperature with a dusting of powdered sugar on top.

Presentation advice

Garnish the cake with fresh raspberries or chocolate shavings for an elegant presentation.