Sachertorte Cake

Name: Sachertorte Cake
Total time: 2 h 30 min
Yield: 8 to 10 Servings
Ingredients: Ingredients for preparing The Cake; 125g of chocolate, melted; 100g of butter, softened, at room temperature; 100g of sugar; 5 eggs, separated; 1 tsp of vanilla extract; 75g of flour; pinch of salt; Ingredients for preparing The Filling; 10 tbsp of apricot jam; 1 tbsp of water; Ingredients for preparing The Topping; 100g of butter, melted; 200g of chocolate, melted

8 to 10 Servings
2h 30
Easy

Français

Published: 29 December 2022
Last modified: 29 December 2022

An easy recipe of the famous and classic chocolate cake created in Vienna.

This cake is rich with chocolate and has a thin layer of apricot jam in the middle.
I user a round tin of 18cm of diameter.
It is preferable to keep the cake in the fridge at least 2 hours before serving.

RECIPE

The Filling

10 tbsp of apricot jam

1 tbsp of water

The Topping

100g of butter, melted

200g of chocolate, melted

Cream the butter with sugar until it becomes light and fluffy.
Stir in the melted chocolate and vanilla extract.
Add the egg yolks, one egg yolk at a time, and mix until well combined.
In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
Add the chocolate batter to the egg whites in 3 batches, alternating with sifted flour.
Bake for 45 minutes in a preheated oven at 160°C, in a round tin lined with baking paper.
Let cool down on a wired rack.
When completely cold, cut the cake horizontally to obtain two equal halves.
Prepare the filling by melting the apricot jam with 1 tbsp of water.
Spread the filling over one half of the cake then put the second half on top of it.
Prepare the topping ; melt the butter and the chocolate together.
Cover the top and edges of the cake with the topping.
Keep the cake in the fridge of at least 2 hours before serving.

RECIPE

ENJOY YOUR HOMEMADE TREAT!