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.

Preheat the oven to 180°C (350°F).

Grease and flour a round cake pan.

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

Remove from heat and let cool slightly.

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

Fold the melted chocolate mixture into the egg yolk mixture gently.

Sift in the flour, baking powder, and salt, and fold until just combined.

In another bowl, whip the egg whites until stiff peaks form, then gently fold into the batter.

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 syrup by mixing apricot jam, rum, and sugar in a saucepan and heating until combined.

Pour the syrup over the cake layers.

Prepare the chocolate cover by melting the 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.

Whip the cream with vanilla sugar and use it for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens