Recipe
Sachertorte
Croatian Sachertorte: A Rich and Decadent Chocolate Cake
4.7 out of 5
Sachertorte is a classic Austrian dessert that has become popular throughout Europe. In Croatia, it is often served during special occasions and celebrations. This rich and decadent chocolate cake is a perfect addition to any dessert table.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Kosher
Allergens
Eggs, Milk, Chocolate
Not suitable for
Gluten-free, Dairy-free, Vegan, Low-carb, Low-fat
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.
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200g (1 3/4 cups) all-purpose flour 200g (1 3/4 cups) all-purpose flour
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
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200g (7 oz) dark chocolate, chopped 200g (7 oz) dark chocolate, chopped
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6 large eggs, separated 6 large eggs, separated
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1 tsp vanilla extract 1 tsp vanilla extract
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1/4 tsp salt 1/4 tsp salt
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200g (3/4 cup) raspberry jam 200g (3/4 cup) raspberry jam
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100g (3.5 oz) dark chocolate, chopped 100g (3.5 oz) dark chocolate, chopped
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100ml (1/2 cup) heavy cream 100ml (1/2 cup) heavy cream
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1 tbsp unsalted butter 1 tbsp unsalted butter
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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
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1.Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) cake pan and line the bottom with parchment paper.
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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.
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3.In a separate bowl, whisk the egg whites and salt until stiff peaks form.
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4.Melt the chocolate in a double boiler or in the microwave. Let it cool slightly, then stir it into the butter mixture.
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5.Fold in the egg whites, then sift in the flour and fold until just combined.
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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.
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7.Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
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8.Once the cake is cool, spread the raspberry jam over the top and sides.
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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.
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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.
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