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Decadent Austrian Sachertorte Chocolate Cake

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A rich and authentic Austrian Sachertorte chocolate cake featuring a delicate crumb, a thin layer of apricot jam, and a glossy chocolate glaze. Perfect for special occasions and homemade desserts.

Ingredients

Scale
  • 7 oz (200 g) bittersweet chocolate, chopped
  • 1 cup (225 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 6 large eggs, separated
  • 1 cup (125 g) all-purpose flour, sifted
  • Pinch of salt
  • 1/2 cup (150 g) apricot jam, strained
  • 6 oz (170 g) bittersweet chocolate, chopped (for glaze)
  • 1/2 cup (120 ml) heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Melt 7 oz chopped bittersweet chocolate using a double boiler. Remove from heat and let cool slightly.
  3. Cream 1 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until pale and fluffy, about 3-4 minutes.
  4. Add egg yolks one at a time to the butter mixture, beating well after each addition.
  5. Slowly stir in the melted chocolate until fully combined.
  6. Whip 6 egg whites with a pinch of salt until stiff peaks form.
  7. Fold one-third of the whipped egg whites gently into the chocolate batter, then fold in the remaining egg whites carefully.
  8. Sift 1 cup all-purpose flour over the batter and fold in gently until no streaks remain.
  9. Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
  10. Bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs and the cake springs back lightly.
  11. Cool cake in pan for 15 minutes, then remove springform and transfer to a wire rack to cool completely.
  12. Slice cake horizontally into two layers with a serrated knife once cooled.
  13. Spread 1/2 cup apricot jam evenly over the bottom layer, then place the top layer back on.
  14. Prepare chocolate glaze: heat 1/2 cup heavy cream until just simmering, pour over 6 oz chopped bittersweet chocolate, let sit 2 minutes, then stir until smooth. Stir in 1 tbsp butter for sheen.
  15. Pour glaze over assembled cake, smoothing evenly over top and sides. Let set at room temperature for about 1 hour before serving.

Notes

Fold egg whites gently to maintain volume and avoid a dense cake. Use a double boiler to melt chocolate to prevent burning. Check cake doneness starting at 40 minutes to avoid overbaking. Warm glaze gently if it thickens before pouring. Let cake rest after glazing for best texture and flavor.

Nutrition

Keywords: Sachertorte, Austrian chocolate cake, apricot jam cake, chocolate glaze, homemade dessert, Viennese cake

Find it online: https://flurpchef.com/decadent-austrian-sachertorte-chocolate-cake-recipe-perfect-for-homemade-desserts/