Decadent Sachertorte: Austrian Chocolate Cake with Fruity Jam

Enjoy the perfect chocolate dessert! Sachertorte is a classic of Austrian cuisine, but it is also one of the most popular cakes in the world. This cake has a rich chocolate flavor and a light fruity note thanks to the apricot jam. By the way, if you wish, if you don’t have apricot jam, then you can use any other jam you like. Of course, such a cake cannot be called classic, but in any case it will turn out very tasty.
cook time: 2h
Miles Denholm
Decadent Sachertorte: Austrian Chocolate Cake with Fruity Jam

Nutrition Facts (per serving)

377
Calories
23g
Fat
36g
Carbs
7g
Protein

Ingredients (10 portions)

For the biscuit:

Sugar 120 g
Wheat flour 120 g
Butter 120 g
bitter chocolate 120 g
Eggs 6 pc

For filling:

Jam 150 g

For the glaze:

Butter 60 g
bitter chocolate 100 g

Recipe instructions

Step 1

Step 1
First of all, letʼs prepare the baking dish. Line the bottom of a mold with a diameter of 22 cm with baking paper, grease the sides of the mold with butter and lightly dust with flour. Be sure to shake off excess flour.

Step 2

Step 2
Now letʼs make the biscuit. To prepare it, we take butter, dark chocolate (at least 56% cocoa, and preferably 72%), sugar, eggs and flour.

Step 3

Step 3
Break the chocolate into small pieces or chop it with a knife and place it in a bowl. Add the cubed butter to the chocolate. Place the bowl in the microwave or in a steam bath and melt the chocolate and butter.

Step 4

Step 4
Chocolate is a capricious thing; under no circumstances should it be overheated, so be careful, especially if you heat it in the microwave. Warm the chocolate for 10-20 seconds, each time removing the bowl and stirring thoroughly. Set the resulting chocolate glaze aside and let it cool. Turn on the oven to 180 degrees in advance.

Step 5

Step 5
While the chocolate is cooling, separate the eggs into whites and yolks. It is very important that not a drop of yolk gets into the whites, so be careful! Add half the sugar to the egg yolks.

Step 6

Step 6
And beat them with a mixer for 7-8 minutes until very fluffy and dense.

Step 7

Step 7
Add the already cooled chocolate glaze to the yolk mixture.

Step 8

Step 8
And beat the mixture again with a mixer for 1 minute until smooth.

Step 9

Step 9
Sift the flour and add to the bowl. Thanks to sifting, the flour will be saturated with oxygen, and the finished sponge cake will turn out fluffier and airier

Step 10

Step 10
Using a spatula or whisk, gently mix (do not beat!) the dough until completely homogeneous and smooth. The dough should be thick, but easy to mix.

Step 11

Step 11
Beat the whites until light and fluffy.

Step 12

Step 12
Next, without stopping whisking, add the remaining half of the sugar in small portions. After all the sugar has been added, beat the whites until stiff peaks form and the sugar is completely dissolved.

Step 13

Step 13
Add the whites into the dough in small portions.

Step 14

Step 14
Gently mix the dough using folding movements. We act gently so that the proteins do not lose their volume.

Step 15

Step 15
Transfer the finished dough into a previously prepared form. There is no need to grease the sides of the mold.

Step 16

Step 16
Bake the chocolate sponge cake in an oven preheated to 180 C for about 45-50 minutes. Time may vary depending on your oven. During baking, do not open the oven door for the first 20-30 minutes, as the biscuit may fall off. Check the readiness of the biscuit with a wooden skewer. Let the finished biscuit cool completely and, if you have time, let it stand for 5-6 hours.

Step 17

Step 17
Cut the cooled biscuit into 2 parts.

Step 18

Step 18
Apply half (or a little more) of apricot jam in an even layer to one part of the biscuit. If the jam is very thick, then preheat it slightly in the microwave to make it more liquid.

Step 19

Step 19
Place the other half of the biscuit on top, flat side up.

Step 20

Step 20
Strain the remaining jam through a fine sieve until smooth.

Step 21

Step 21
And coat the cake with it on all sides. In this form, place the cake in the refrigerator for 20-30 minutes so that the apricot layer hardens.

Step 22

Step 22
Letʼs prepare the glaze.

Step 23

Step 23
Break the chocolate into pieces and mix with butter.

Step 24

Step 24
Melt it in the microwave or in a steam bath.

Step 25

Step 25
Once the apricot layer has hardened, you can cover the cake with frosting. To do this, we transfer the cake to a wire rack or build a structure like mine. Pour the glaze on top of the cake and smooth it out with a spatula.

Step 26

Step 26
Traditionally, the Sachertorte is decorated with a simple inscription. Therefore, we pour the remaining glaze into a pastry bag with a narrow (1-2 mm) nozzle or into a paper cornet and apply the inscription.

Step 27

Step 27
Thatʼs all! Chocolate Sacher cake is ready!

Step 28

Step 28
Traditionally it is served with whipped cream! I strongly advise you not to miss this moment, as cream gives the cake a special tenderness. Bon appetit!

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