Sachertorte

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.

• 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 French butter, softened 200g (7 oz) unsalted French 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
• 1/4 cup apricot jam 1/4 cup apricot jam
• 1/4 cup Grand Marnier 1/4 cup Grand Marnier
• 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

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 9-inch 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. 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 fold it into the butter mixture.
5. 5.
   Gently 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 invert onto a wire rack to cool completely.
8. 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.
9. 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.