
Recipe
Sachertorte
Sachertorte à la française
4.7 out of 5
Sachertorte is a classic Austrian chocolate cake that has become popular all over the world. In French cuisine, it is often served as a dessert after a hearty meal. This rich and decadent cake is perfect for special occasions and celebrations.
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, Alcohol-free
Allergens
Eggs, Wheat, Milk
Not suitable for
Gluten-free, Dairy-free, Vegan, Low-carb, Keto
Ingredients
In this French adaptation of Sachertorte, we have added a touch of Grand Marnier to the chocolate glaze, giving it a subtle orange flavor. We have also used French butter and flour to give the cake a unique texture and taste. 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 French butter, softened 200g (7 oz) unsalted French 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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1/4 cup apricot jam 1/4 cup apricot jam
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1/4 cup Grand Marnier 1/4 cup Grand Marnier
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Powdered sugar, for dusting Powdered sugar, for dusting
Nutrition
- Calories: 450 kcal / 1880 KJ
- Fat: 27g (16g saturated)
- Carbohydrates: 45g (32g sugars)
- Protein: 7g
- Fiber: 2g
- Salt: 0.2g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease a 9-inch cake pan and line the bottom with parchment paper.
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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. 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 fold it into the butter mixture.
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5.Gently 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 invert onto a wire rack to cool completely.
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8.In a small saucepan, heat the apricot jam and Grand Marnier over low heat until melted and smooth. Brush the glaze over the top and sides of the cake.
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9.Let the glaze set for 30 minutes, then dust the cake with powdered sugar before serving.
Treat your ingredients with care...
- Chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
- French butter — French butter has a higher fat content than regular butter, which gives the cake a richer flavor and texture.
- Apricot jam — Use a good-quality apricot jam for the glaze, as it will add a fruity sweetness to the cake.
Tips & Tricks
- Make sure to beat the egg whites until stiff peaks form, as this will give the cake a light and airy texture.
- Let the cake cool completely before glazing, as the glaze will not set properly if the cake is still warm.
- If you don't have Grand Marnier, you can use another orange liqueur or simply omit it from the glaze.
- Serve the cake with whipped cream or vanilla ice cream for a decadent dessert.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Serving advice
Serve the Sachertorte at room temperature, dusted with powdered sugar and accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.
Presentation advice
To make the cake look even more impressive, you can decorate it with chocolate shavings or fresh berries before serving.
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