Classic Austrian Sachertorte
A rich Austrian chocolate sponge layered with apricot jam and coated in glossy chocolate glaze.
Equipment
- 9-inch springform pan
- Electric mixer
- Offset spatula
- Wire rack
Ingredients
Cake
- 6 oz dark chocolate finely chopped
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar plus 1/4 cup for whites
- 6 large eggs separated
- 1 cup all-purpose flour sifted
- 1/2 cup apricot jam warmed
Glaze
- 5 oz dark chocolate chopped
- 1/2 cup heavy cream
- 1 tbsp corn syrup or honey
- 1 cup heavy cream whipped, for serving
Instructions
Bake the sponge:
- Heat the oven to 350°F. Line the base of a 9-inch springform pan with parchment and grease the sides.
- Melt 6 ounces chocolate and cool slightly. Beat the butter with 1/2 cup sugar, then beat in the egg yolks and melted chocolate.
- Beat the whites with the remaining sugar to soft peaks. Fold them into the chocolate mixture alternately with the flour.
- Spread into the pan and bake for 40 to 45 minutes. Cool completely on a rack.
Fill and glaze:
- Split the cake horizontally. Spread the warmed apricot jam between the layers and over the top and sides. Chill for 30 minutes.
- Heat the cream and corn syrup until steaming. Pour over the chopped chocolate and stir until smooth. Let cool until slightly thickened.
- Pour the glaze over the chilled cake and smooth the top. Chill for at least 2 hours before slicing.
Serve:
- Slice with a warm knife and serve with softly whipped cream.
Notes
- Do not overbake the sponge.
- Chilling makes the glaze easier to smooth.
- Use a serrated knife for clean layers.
Nutrition
Calories: 510kcalCarbohydrates: 52gProtein: 8gFat: 31gSaturated Fat: 18gCholesterol: 180mgSodium: 75mgFiber: 3gSugar: 37g