Sachertorte

Ingredients

The Hungarian version of Sachertorte is very similar to the original Austrian recipe, but it often includes a few unique ingredients and flavorings. In Hungary, the cake is typically made with a higher percentage of cocoa, which gives it a richer chocolate flavor. Additionally, some Hungarian bakers add a touch of rum or brandy to the cake batter, which adds a subtle boozy note to the finished product. 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 3/4 cups) powdered sugar 200g (1 3/4 cups) powdered sugar
• 200g (7 oz) dark chocolate (at least 70% cocoa) 200g (7 oz) dark chocolate (at least 70% cocoa)
• 200g (7 oz) unsalted butter, softened 200g (7 oz) unsalted butter, softened
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/4 tsp salt 1/4 tsp salt
• 4 tbsp apricot jam 4 tbsp apricot jam
• 2 tbsp rum or brandy (optional) 2 tbsp rum or brandy (optional)

Nutrition

• Calories: 480 kcal / 2008 kJ
• Fat: 31g (19g saturated)
• Carbohydrates: 46g (34g sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) round cake tin and line the bottom with parchment paper.
2. 2.
   Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly.
3. 3.
   In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate, vanilla extract, and rum or brandy (if using).
4. 4.
   In a separate bowl, whisk the egg whites and salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture, being careful not to overmix.
5. 5.
   Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. 6.
   Let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
7. 7.
   Once the cake has cooled, heat the apricot jam in a small saucepan until it becomes liquid. Brush the jam over the top and sides of the cake, using a pastry brush to spread it evenly.
8. 8.
   Serve the Sachertorte at room temperature, garnished with whipped cream and fresh berries if desired.

Treat your ingredients with care...

• Chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Apricot jam — Choose a good-quality apricot jam with no added sugar or preservatives.

Tips & Tricks

• Be sure to beat the egg whites until stiff peaks form, but be careful not to overmix them into the batter.
• Brushing the cake with apricot jam while it's still warm helps the jam to soak into the cake and adds moisture.
• Serve the Sachertorte with whipped cream and fresh berries for a beautiful presentation.

Serving advice

Serve the Sachertorte at room temperature, garnished with whipped cream and fresh berries if desired.

Presentation advice

To make the Sachertorte look even more impressive, dust the top with powdered sugar or cocoa powder before serving.