How to make Sachertorte (Austria) - Japanese Homemade Food Recipes-【ザッハトルテ (オーストリア)】

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.

Preheat the oven to 180°C (350°F).

Grease and flour a round cake pan.

Melt dark chocolate and butter together in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

Whisk sugar and eggs in a separate bowl until pale and fluffy, about 5 minutes.

Fold the melted chocolate mixture into the egg mixture gently.

Sift in the flour and fold until just combined.

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

Bake for 40-45 minutes until a toothpick comes out clean.

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

Once cooled, slice the cake in half horizontally.

Spread apricot jam evenly on the bottom half, then place the top half back on.

Prepare the chocolate glaze by melting dark chocolate with a bit of cream until smooth.

Pour the glaze over the top of the cake, letting it drip down the sides.

Chill the cake in the refrigerator until the glaze sets.

Cooking Techniques

Spice Level:

Allergens