SACHERTORTE RECIPE - By Ernst Knam

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder with coconut oil mimics the richness of dark chocolate.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipping cream

Greek yogurt reduces calories while maintaining creaminess.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: peach jam

Fruit preserves offer similar sweetness and flavor.

Melt dark chocolate in a heatproof bowl over simmering water, ensuring it does not exceed 55 degrees Celsius.

While the chocolate is melting, whip unsalted butter in a mixing bowl.

Add vanilla extract and sugar to the butter, and continue whipping.

Add a pinch of salt and slowly incorporate egg yolks into the mixture, whipping for about 8 minutes until emulsified.

Once the chocolate is melted, mix it with the whipped butter and egg yolk mixture.

In a separate bowl, whip egg whites until they begin to increase in volume, then slowly add sugar while continuing to whip until stiff peaks form.

Fold half of the whipped egg whites into the chocolate and butter mixture to lighten it, then fold in the remaining egg whites gently.

Sift in all-purpose flour and fold until just combined.

Grease a cake pan approximately 20-22 cm in diameter and pour the batter into it, smoothing the top.

Bake in a preheated oven at 170 degrees Celsius for about 30-40 minutes until a toothpick comes out clean.

Once baked, let the cake cool in the pan before removing it.

Slice the cooled cake in half horizontally.

Spread apricot jam on the bottom half of the cake, then place the top half back on.

To make the ganache, bring heavy cream to a boil in a saucepan, then turn off the heat and pour in the dark chocolate, stirring until smooth.

Pour the ganache over the cake, allowing it to drip down the sides.

Let the ganache set at room temperature for about 20 minutes until it becomes glossy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens