🇦🇹 Sachertorte: the world's most delicious chocolate cake, recipe from the Hotel Sacher

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.

Prepare the ingredients: 64% bittersweet chocolate, 52 grams egg yolks, 96 grams egg whites, 40 grams sugar for meringue, 40 grams powdered sugar, a pinch of salt, 56 grams cake flour, 60 grams softened unsalted butter, 120 grams apricot jam, and 94 grams dark chocolate for glaze.

Use a round baking mold with a movable bottom, 15 cm in diameter and 6 cm high. Grease the inside with butter and dust with flour.

Sift the cake flour into a bowl.

Chop the bittersweet chocolate and place it in a heatproof bowl. Let it sit in a tub of hot water for two minutes, stirring gently until completely melted. Keep warm.

Add the softened butter to the melted chocolate, then sift in the powdered sugar. Mix with a spatula to avoid flying powder.

Beat the mixture on medium-high speed for about two minutes until fluffy and pale. Add the egg yolks in two batches, whisking until completely emulsified. Set aside.

In a separate bowl, add the egg whites and a pinch of salt. Beat on medium-high speed for about a minute until foamy. Gradually add the sugar in three batches, beating for about 30 seconds each time. Continue beating for about 3 minutes until soft peaks form.

Add the melted chocolate mixture to the egg yolk mixture and mix well.

Add half of the meringue and half of the flour, mixing roughly. Then add the remaining meringue and flour, tossing until the texture is smooth and slightly glossy. Be careful not to over mix!

Preheat the oven to 160°C (320°F) and bake for 55-60 minutes until done.

Remove from the oven and let stand in the baking mold for 5-10 minutes. Allow to cool slightly before removing from the mold.

After unmolding, invert the cake onto a wire rack and let it cool completely.

Cut the cake in half horizontally in the center.

Heat the apricot jam slightly to melt it. Pour 1/3 of the jam on the bottom half of the cake, then pour the rest on top, spreading it evenly around the cake and letting it set completely.

In a small saucepan, combine 125 grams of sugar and 78 grams of water. Heat over medium-high heat for about 3-4 minutes or until it reaches a temperature of about 105-108°C (221-226°F).

Remove from heat and allow the syrup to cool slightly. Pour in 94 grams of 70% bittersweet chocolate in small batches, stirring well to combine.

Drizzle the finished chocolate glaze over the cake in one smooth motion, allowing it to set completely for 10-15 seconds.

As a suggestion from Hotel Sacher, enjoy the cake with unsweetened whipped cream for the best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens