Decadent Austrian Sacher Torte

A Classic Viennese Chocolate Delicacy

Enjoy the rich layers of this traditional Austrian chocolate cake, complemented by luscious apricot jam and a glossy chocolate glaze.

2 h 30 min
10
Advanced

Ingredients

For the Cake Batter

6 large eggs

separated

150g dark chocolate

melted

125g unsalted butter

softened

150g granulated sugar

140g all-purpose flour

sifted

1 tsp vanilla extract

For the Apricot Filling

200g apricot jam

2 tbsp dark rum

optional

For the Chocolate Glaze

150g dark chocolate

chopped

120ml heavy cream

1 tbsp light corn syrup

For the Garnish

Whipped cream

for serving

Dark chocolate curls or shavings

Preparation

Preparing the Cake Batter

Preheat the oven

Preheat the oven to 180°C (350°F).

Prepare the pan

Grease and line a 9-inch round cake pan.

Cream butter and sugar

In a large bowl, cream the butter and half the sugar until light and fluffy. Mix in the melted chocolate and vanilla extract.

Beat Egg Whites

Whisk egg whites

In a separate bowl, whisk egg whites until soft peaks form. Gradually add remaining sugar, continuing to beat until stiff peaks form.

Fold batter

Gently fold the beaten egg whites into the chocolate mixture, alternately with the sifted flour, ensuring a light, airy batter.

Avoid overmixing the batter to maintain its airy texture. Pro Tip: Use a metal spoon for folding to preserve the batter's lightness.

Cooking Process

Bake the Cake

Pour batter into the prepared cake pan, smooth the surface, and bake for 40-45 minutes at 180°C (350°F).

Cool the Cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.

Fill the Cake

Slice the cooled cake horizontally and spread the apricot jam (mixed with rum if using) evenly between the layers.

Prepare the Glaze

Heat the heavy cream and corn syrup over medium heat until simmering, remove from heat, add chopped dark chocolate, and stir until smooth and glossy.

Ensure the chocolate is fully melted for a smooth glaze.

Plating & Serving