Learn how to make Austria’s classic chocolate cake, Sachertorte, with food writer Luisa Weiss

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 350°F (180°C).

Prepare a 9-inch springform pan by lining it with parchment paper and buttering and flouring the interior.

Bring a small pot of water with about an inch of water to a simmer.

Melt dark chocolate and butter together over the simmering water until smooth.

Separate the eggs, placing the yolks in a stand mixer and the whites in a clean bowl.

Beat the egg yolks with powdered sugar for 5 minutes until pale and fluffy.

Drizzle in the melted chocolate and butter mixture into the egg yolk mixture while the mixer is running.

In another bowl, add a quarter teaspoon of salt to the egg whites and begin beating them.

Once bubbles form, gradually add granulated sugar while continuing to beat until stiff and glossy peaks form.

Sift together flour and cornstarch in a separate bowl.

Fold one-third of the flour and cornstarch mixture into the chocolate yolk mixture gently.

Fold in one-third of the beaten egg whites to lighten the mixture, then repeat with the remaining flour mixture and egg whites in thirds until fully combined without streaks.

Scrape the batter into the prepared pan, smoothing the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens