Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can mimic chocolate flavor with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a unique flavor.

Separate the whites from the yolks of 7 eggs.

In a mixing bowl, combine ⅔ cup (150g) butter at room temperature with 1 cup (120g) powdered sugar.

Add egg yolks one at a time to the butter and sugar mixture, mixing well after each addition.

Stir in 1 tsp (5g) vanilla extract.

Melt 5 oz (150g) bittersweet chocolate in a double boiler.

Add a pinch of salt to the melted chocolate.

In a separate bowl, whip the egg whites until foamy.

Gradually add ½ cup + 1 tbsp (120g) sugar to the egg whites while whipping until soft peaks form.

Gently fold the whipped egg whites into the chocolate mixture.

Gradually add 1 ¼ cups (160g) all-purpose flour to the mixture and fold until just combined.

Grease a 9 inch (23cm) pan with butter and dust with flour.

Pour the batter into the prepared pan and smooth the top.

Bake at 350˚F (180˚C) for 45-50 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the apricot jam by combining 1 pound (450g) fresh apricots, ⅔ cup (135g) sugar, 1 tbsp (15ml) water, and 1 tbsp (15ml) lemon juice in a saucepan.

Bring the mixture to a boil over medium heat, stirring constantly.

Once boiling, cool the mixture completely.

Simmer the apricot mixture for about 20 minutes until it thickens, then sieve it to remove solids.

Spread half of the hot apricot jam on the top of the baked cake.

Spread the other half of the hot jam on the top and sides of the cake, letting it dry for a few minutes.

In a separate saucepan, combine 1 ¼ cups (250g) sugar and ⅔ cup (160ml) water, bringing it to a boil for about 5 minutes or until the thermometer reaches 234˚F/112°C.

Stir in 7 oz (200g) chopped bittersweet chocolate (85% cocoa) until melted and combined.

Let the chocolate mixture set for about 1 hour before using.

Serve with unsweetened whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens