how to make Sachertorte - Austrian chocolate cake recipe

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining a chocolate flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Melt good quality chocolate until smooth either over simmering water or in the microwave.

Set the melted chocolate aside to cool slightly.

Beat room temperature soft salted butter until pale and fluffy.

Add 4 large egg whites one at a time to the butter mixture and beat until somewhat airy and golden.

Set the butter and egg yolk mixture aside.

Beat the egg whites until fluffy and holding soft peaks.

Gradually whisk in sugar to the egg whites until reaching a droopy ribbon stage.

Pour cooled melted chocolate into the butter and egg yolk mixture.

Add one third of the egg whites to loosen the mixture.

Add flour and cocoa powder to the mixture.

Gently fold in the remaining egg whites until just combined, being careful not to overmix.

Grease a springform tin with butter and line the bottom with greaseproof paper.

Pour the cake batter into the prepared tin and flatten the top.

Bake in a hot oven for about 30 minutes.

Once cooled, carefully slice the cake in half horizontally.

Spread apricot jam over the bottom half of the cake.

Prepare the chocolate ganache by warming cream until hot to the touch, pouring it over chocolate, and letting it stand for a minute before stirring until smooth.

Pour the chocolate ganache over the cooled cake and let it drip down the sides.

Optionally decorate with a halo of dark chocolate around the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens