Sachertorte

Ingredients

This vegetarian version of Sachertorte replaces the traditional butter with a plant-based alternative, making it suitable for those following a vegetarian diet. Additionally, this recipe uses dark chocolate with a higher percentage of cocoa solids for a more intense chocolate flavor. 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) dark chocolate (70% cocoa solids) 200g (7 oz) dark chocolate (70% cocoa solids)
• 200g (7 oz) plant-based butter, softened 200g (7 oz) plant-based butter, softened
• 6 large eggs, separated 6 large eggs, separated
• 1 tsp vanilla extract 1 tsp vanilla extract
• Pinch of salt Pinch of salt
• Apricot jam, for filling Apricot jam, for filling
• 100g (3.5 oz) dark chocolate, for glaze 100g (3.5 oz) dark chocolate, for glaze
• 100ml (1/2 cup) heavy cream, for glaze 100ml (1/2 cup) heavy cream, for glaze

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 26g (16g saturated)
• Carbohydrates: 49g (36g 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.
   In a large mixing bowl, cream together the softened plant-based butter and sugar until light and fluffy.
3. 3.
   Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from heat and let cool slightly.
4. 4.
   Add the egg yolks to the butter mixture one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
5. 5.
   In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
6. 6.
   Fold the egg whites into the chocolate mixture in three additions, alternating with the flour.
7. 7.
   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.
8. 8.
   Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9. 9.
   Once the cake has cooled, slice it in half horizontally and spread a layer of apricot jam over the bottom half. Replace the top half of the cake.
10. 10.
    For the glaze, melt the remaining 100g of dark chocolate in a heatproof bowl set over a pan of simmering water. Once melted, remove from heat and stir in the heavy cream until smooth.
11. 11.
    Pour the glaze over the top of the cake, using a spatula to spread it evenly. Let the glaze set for at least 30 minutes before serving.

Treat your ingredients with care...

• Dark chocolate — Use a high-quality dark chocolate with at least 70% cocoa solids for the best flavor.
• Plant-based butter — Look for a plant-based butter that is suitable for baking and has a similar fat content to regular butter.

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 cake.
• Serve with whipped cream or vanilla ice cream for an extra indulgent treat.

Serving advice

Serve Sachertorte at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Dust the top of the cake with cocoa powder or powdered sugar for an elegant finish.