How to Bake an Original Sacher Cake | Recipe for Austria’s Favourite Dessert

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining a chocolate flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Melt the butter in a saucepan until fully melted.

Add dark chocolate to the melted butter and stir until smooth.

Separate the egg whites and yolks.

Whip the egg whites until fluffy, then gradually add sugar.

Combine the melted chocolate and butter with the egg yolks and vanilla extract.

Fold the whipped egg whites into the chocolate mixture carefully to maintain air.

Sift in the flour while folding to incorporate without losing air.

Pour the batter into a prepared cake tin that has been buttered and floured.

Bake in a preheated oven at 180°C (fan-assisted) for 15 minutes to seal the top.

Check if the cake is done by inserting a toothpick in the middle; it should come out clean.

Once baked, cut the cake in half horizontally.

Spread apricot jam generously on the inside of the cake.

Prepare a glaze by boiling rum, then adding melted butter and dark chocolate until glossy.

Pour the glaze over the cake, ensuring it covers the top and sides evenly.

Let the cake set in a cool place for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens