SACHER TORTE - ORIGINAL RECIPE FROM THE SACHER HOTEL - BEST TUTORIAL

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.

Preheat the oven to 340°F (170°C).

Line a 9-inch (23 cm) cake mold with parchment paper.

Melt the dark chocolate in a bain-marie or microwave and let it reach room temperature.

Remove the seeds from the vanilla bean.

Beat the butter with the powdered sugar and vanilla at medium speed until well creamed.

Separate the eggs, reserving the egg whites, and add the yolks to the butter mixture one by one.

Add the melted chocolate to the butter mixture and mix briefly.

Whip the egg whites, adding a touch of salt and a tablespoon of lemon juice at the beginning.

Once the egg whites show peaks, add the granulated sugar in three parts until smooth and firm.

Sift a little flour over the chocolate mixture, then alternate adding meringue and flour, folding carefully three times.

Pour the mixture into the prepared mold and smooth the top.

Bake for 10-15 minutes with the oven door slightly open, then close the door and bake for an additional 50 minutes.

Once baked, tip the cake onto a rack and let it cool for 20 minutes before removing the parchment paper.

Turn the cake over and let it cool completely.

For the filling, heat 200 grams of apricot jam until smooth.

Cut the cooled cake in half. If necessary, use magnets on the knife for support while cutting.

Brush both halves of the cake with the heated apricot jam and place them back together.

Brush the entire cake with the remaining apricot jam and let it cool.

For the chocolate glaze, boil 250 grams of water with 400 grams of sugar for about five minutes to create a syrup.

Let the syrup cool slightly, then stir in 300 grams of dark chocolate gradually until thick.

Let the glaze cool, stirring occasionally, until it reaches 93-98°F (34-37°C).

Glaze the cake by pouring the chocolate over the top and smoothing it down the sides.

Let the glaze crystallize for 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens