Recipe
Sachertorte
Viennese Chocolate Cake
4.7 out of 5
Sachertorte is a classic Viennese dessert that has been enjoyed for over 200 years. This vegetarian adaptation of the recipe is just as delicious as the original, with a rich chocolate flavor and a moist, tender crumb. Perfect for a special occasion or as a decadent treat, this cake is sure to impress.
Metadata
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour 10 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Kosher, Halal, Low Sodium, Low Cholesterol
Allergens
Eggs, Milk, Soy, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Low-carb
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.
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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) dark chocolate (70% cocoa solids) 200g (7 oz) dark chocolate (70% cocoa solids)
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200g (7 oz) plant-based butter, softened 200g (7 oz) plant-based butter, softened
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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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Pinch of salt Pinch of salt
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Apricot jam, for filling Apricot jam, for filling
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100g (3.5 oz) dark chocolate, for glaze 100g (3.5 oz) dark chocolate, for glaze
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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
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1.Preheat the oven to 180°C (350°F). Grease a 23cm (9 inch) round cake tin and line the bottom with parchment paper.
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2.In a large mixing bowl, cream together the softened plant-based butter and sugar until light and fluffy.
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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.
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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.
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5.In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
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6.Fold the egg whites into the chocolate mixture in three additions, alternating with the flour.
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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.
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8.Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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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.
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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.
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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.
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