Sacher Torte: The Classic Austrian Cake

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.

Beat the room temperature unsalted butter until creamy.

Gradually add the icing sugar and mix until combined.

Separate 6 egg yolks and add them to the butter mixture, mixing well.

Reserve the egg whites for making meringue later.

Add 10g of vanilla extract (can use vanilla paste or vanilla bean seeds for more flavor).

Melt 130g of dark chocolate and combine it with the butter mixture, then set aside.

For the meringue, whip the reserved egg whites with 100g caster sugar at medium speed for about 5 minutes, then gradually increase the speed.

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

Pour the mixture into a 7-inch x 16cm cake tin and smooth the top.

Bake in a preheated oven at 170°C (340°F) for about 40-50 minutes.

Once baked, tip the cake onto baking paper and let it cool for about 40 minutes.

Turn the cake over, cut the top, and then slice it in half horizontally.

For the filling, use 220g of apricot jam (or conserve).

Set the cake in the fridge (overnight is suggested).

To make the glaze, boil 125g of water with 200g caster sugar for about 5 minutes to create a syrup.

Add half of the hot syrup to 150g of dark chocolate and combine, then finish the syrup and let it cool to about 28-30°C (82-86°F).

Glaze the cold cake, ensuring to cover the sides, and set in the fridge for about half an hour.

Cut the cake into desired portion sizes and warm the leftover glaze to pipe an 'S' on top of each slice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens