Professional Baker Teaches You How To Make SACHER TORTE!

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.

Separate 7 eggs, placing the whites in one bowl and the yolks in another.

Whip the egg whites on high speed until soft peaks form, gradually adding 2/3 cup of sugar while whisking.

Set the whipped egg whites aside.

In another bowl, cream together 1/2 cup of unsalted butter and 1 cup of powdered sugar using a paddle attachment.

Add the 7 egg yolks and mix well.

Add 1 teaspoon of vanilla extract and mix again.

Incorporate 6 ounces of cooled dark chocolate into the mixture and blend until combined.

Prepare the dry ingredients: sift together 1 cup of cake and pastry flour and 1/2 teaspoon of salt.

Alternate folding in the whipped egg whites and the flour mixture until just combined.

Prepare a 9-inch springform pan by greasing and lining the bottom and sides with parchment paper.

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

Preheat the oven to 325°F (163°C).

Bake the cake for 50 to 60 minutes, or until fully cooked.

Allow the cake to cool completely in the pan.

Slice the cooled cake in half horizontally, rotating the cake as you cut inward towards the center.

Make the apricot glaze by pureeing apricot jam and straining it to remove fruit pieces.

Spread a thin layer of apricot glaze on the bottom half of the cake, then place the top half back on.

Spread a thin layer of apricot glaze on the top and sides of the cake.

Prepare the chocolate glaze by combining 3/4 cup of water and 1.5 cups of sugar in a saucepan, bringing it to a simmer.

Add 6 ounces of bittersweet chocolate to the sugar solution and whisk until smooth, cooking until it reaches 232°F (111°C).

Remove the glaze from heat and let it cool for a minute or two.

Place the cake on a cooling rack over a baking tray lined with parchment paper.

Ladle the chocolate glaze over the cake, allowing it to cascade down the sides.

Transfer the glazed cake onto a serving platter and refrigerate to set the glaze.

Decorate the top of the cake with chocolate lines or designs while the glaze is still soft.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens