SacherTorte | How to Make Chocolate Cake with Apricot Jam Filling | Austrian Recipe

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.

For the cake batter, melt bittersweet chocolate and butter together until smooth.

Separate the eggs and whisk the egg yolks with powdered sugar and sugar until pale and fluffy.

Stir in the melted chocolate mixture and vanilla extract.

Sift in the all-purpose flour and salt, and fold gently until just combined.

In a separate bowl, whip the egg whites until stiff peaks form and fold into the batter.

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

Bake in a preheated oven until a toothpick comes out clean.

For the apricot jam, cook apricots with sugar, lemon juice, and water until soft, then blend until smooth, or use prepared apricot jam.

For the chocolate glaze, heat water and sugar until dissolved, then add bittersweet chocolate and stir until smooth.

Once the cake has cooled, slice it in half horizontally, spread apricot jam on the bottom layer, and place the top layer back on.

Pour the chocolate glaze over the cake and let it set.

Garnish with unsweetened whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens