Chocolate Cake Recipe - Austrian Sacher Torte - Sachertorte

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil can reduce calories while still providing chocolate flavor.

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 plant-based and can be healthier.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: orange marmalade

Fruit preserves can offer similar sweetness with less sugar.

Separate 12 eggs.

Melt 270 grams of dark chocolate in a bowl over simmering water.

Place 270 grams of soft butter in a bowl of a stand mixer and beat until soft.

Add 220 grams of powdered sugar and a pinch of cinnamon, beat until light and creamy.

Gradually add the yolks, scraping down the sides of the bowl once or twice.

Add the melted chocolate and mix just until blended.

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

Gradually add 220 grams of sugar and whip until stiff.

Fold 1/3 of the whipped egg whites into the chocolate mixture to lighten it up, then fold in the remaining whipped egg whites.

Add 240 grams of sifted flour in three batches, folding in one direction just until incorporated.

Transfer the batter into a 26 centimeter cake pan lined with parchment paper to prevent the cake from rising in the middle.

Spread the batter from the center out, creating a slightly higher edge.

Bake in an oven preheated to 170 degrees Celsius for one hour, until an inserted skewer comes out clean.

Make the rum syrup by combining 150 grams of sugar and 150 milliliters of water in a saucepot, stir and bring to a boil, then remove from heat and cool.

Add 3 tablespoons of rum to the cooled syrup.

Cool the cake in the pan for a few minutes, unmold, remove the parchment paper, and cool on a rack or a wooden board.

Brush the cake with one third of the rum syrup and cover, setting aside overnight.

Trim any uneven areas from the sides and top of the cake.

Cut the cake in half and brush both sides with the remaining rum syrup.

Spread 200 grams of apricot jam over one layer of cake, then set the other layer on top and brush the top and sides with apricot jam.

Make the chocolate glaze by bringing 200 milliliters of heavy cream to a simmer and pouring over 350 grams of chocolate, stirring until melted and smooth.

Pour the chocolate glaze over the top and sides of the cake, using a spatula to spread the glaze evenly.

Transfer to a serving plate and refrigerate until the glaze is set.

Type the word Sacher Torte across the top of the cake for a classic finish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens