Sacher Torte 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.

Preheat oven to 350°F (180°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper and set aside.

Separate egg whites from yolks.

In a large mixing bowl, using a handheld electric mixer, beat the butter and powdered sugar until creamy. Add the egg yolks one at a time and mix until combined. Then add the melted chocolate and beat until creamy for about 2 minutes. Set aside.

Beat the egg whites with salt in a large bowl with a handheld electric mixer on medium-high speed just until foamy, about 1 minute. Then gradually add sugar and continue to mix on high speed until stiff peaks form.

Carefully fold half of the whipped whites into the chocolate mixture. Sift the flour over the chocolate mixture, and fold in with a large balloon whisk or rubber spatula. Add the remaining egg whites and fold in gently until just combined. The batter should be light, fluffy, and silky.

Pour the batter into the prepared pan, and smooth the top. Bake the cake in the center of the oven for 45-50 minutes, until a toothpick inserted into the center comes out clean.

Remove from the oven and cool for 10 minutes in the pan, then turn out onto a cooling rack until completely cooled.

Using a long serrated knife, cut the cake horizontally into two equal layers. Place one cake layer on an 9-inch cardboard round. Spread about half of the apricot preserves over the first layer. Place the second cake layer on top and spread another 1/2 apricot preserves on top and sides of the cake. Refrigerate for 1 hour.

Heat the cream until piping hot, remove from the heat and add the chocolate. Stir until the chocolate has melted. Pour all the warm chocolate glaze on top of the cake. Using a metal offset spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the glaze completely coats the cake. Transfer cake to a serving platter and refrigerate until the glaze is completely set, at least 4-6 hours. Remove the cake from the refrigerator about 30 minutes before serving.

For the traditional design, pipe the word 'Sacher' onto the cake using melted chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens