Sachertorte

Ingredients

While the original Austrian Sachertorte is known for its dense and moist texture, the Latvian adaptation adds a touch of lightness to the cake. Additionally, Latvian cuisine often incorporates seasonal fruits, so we will be using locally sourced apricot jam to enhance the flavors of this Sachertorte. 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 teaspoon vanilla extract 1 teaspoon vanilla extract
• 200g (3/4 cup) apricot jam 200g (3/4 cup) apricot jam
• 200g (7 oz) dark chocolate, for the glaze 200g (7 oz) dark chocolate, for the glaze
• 100ml (1/2 cup) heavy cream, for the glaze 100ml (1/2 cup) heavy cream, for the glaze
• Optional: whipped cream and fresh berries, for serving Optional: whipped cream and fresh berries, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 50g (total), 35g (sugars)
• Protein: 7g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a heatproof bowl, melt the dark chocolate over a pan of simmering water. Set aside to cool slightly.
3. 3.
   In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. 4.
   Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the melted chocolate to the butter mixture, mixing until well combined.
6. 6.
   In a separate bowl, beat the egg whites until stiff peaks form.
7. 7.
   Gently fold the egg whites into the chocolate batter until no streaks remain.
8. 8.
   Pour the batter into the prepared cake pan and smooth the top.
9. 9.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11. 11.
    Once the cake has cooled, slice it horizontally into two equal layers.
12. 12.
    Spread a generous layer of apricot jam on the bottom layer and place the second layer on top.
13. 13.
    In a small saucepan, heat the remaining dark chocolate and heavy cream over low heat, stirring until smooth and glossy.
14. 14.
    Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
15. 15.
    Let the glaze set for a few minutes before serving.
16. 16.
    Optional: Serve each slice with a dollop of whipped cream and fresh berries.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Apricot jam — Look for a smooth and slightly tart apricot jam to balance the sweetness of the cake.

Tips & Tricks

• To achieve a moist and tender cake, be sure not to overmix the batter once the egg whites are folded in.
• For a more intense apricot flavor, warm the apricot jam slightly before spreading it on the cake layers.
• Allow the cake to cool completely before pouring the chocolate glaze to ensure a smooth and even finish.
• Serve the Sachertorte at room temperature for the best texture and flavor.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Sachertorte on a dessert plate, accompanied by a dollop of whipped cream and a few fresh berries. Dust the plate with powdered sugar for an elegant touch.

Presentation advice

For an eye-catching presentation, drizzle some additional chocolate glaze on the serving plate before placing the cake slice. Garnish with a sprig of mint or a dusting of cocoa powder.