The Iconic Chocolate Cake BORN From a Royal Disaster (Authentic Sachertorte Recipe)

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder with coconut oil mimics the richness of dark chocolate.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: peach jam

Fruit preserves offer similar sweetness and flavor.

Chop up 4 oz of good quality dark chocolate.

Prepare a double boiler by placing a pot on the stove with enough water to cover the bottom.

Place a glass bowl of chocolate on top of the pot and melt over medium or low heat, stirring until smooth.

Add 4 oz of unsalted butter to the melted chocolate and mix until smooth and shiny.

Separate the yolks from the whites of 6 eggs, placing the whites in the fridge.

Add half of the sugar to the yolks and beat on medium speed for 2 to 3 minutes until light and fluffy.

Add the whipped egg yolk mixture to the cooled chocolate mixture and mix until smooth.

Clean the whisk and add a pinch of salt to the egg whites, then whip on low speed for 30 seconds before increasing to medium-high.

Gradually add the remaining sugar while mixing until stiff glossy peaks form, about 3 to 5 minutes.

Fold about a third to half of the whipped egg whites into the chocolate mixture gently with a spatula.

Sift in 1/2 cup of flour and mix until smooth and well combined.

Add the remaining egg whites to the chocolate mixture and fold gently.

Sift in the rest of the flour and mix until smooth with no lumps.

Line the bottom of an 8-inch springform pan with parchment paper and pour in the batter, leveling it out.

Bake in the oven for about 40 minutes, checking with a toothpick for doneness.

Let the cake cool to room temperature before removing it from the pan.

Run a knife around the edges to loosen the cake, then carefully open the pan and peel off the parchment paper.

Slice the cake into two layers using a knife and the thread trick.

In a saucepan, combine 14 oz of apricot jam, 1/4 cup of lemon juice, and 1/4 cup of water, stirring until smooth.

Heat the saucepan over medium or low heat until it starts to bubble, but do not let it boil.

Brush the bottom layer of the cake with the warm apricot glaze, then press the second layer down on top.

Coat the top and sides of the cake with a thin layer of apricot glaze and let it cool to room temperature.

Chop up another bar of dark chocolate finely for the ganache.

In a pot, heat 2/3 cup of heavy cream over low heat until the first bubbles appear.

Pour the hot cream over the chopped chocolate and let it sit for a minute before stirring until smooth and glossy.

Pour the ganache over the cake, ensuring it isn't too hot.

Chill the cake overnight to allow the flavors to soak in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens