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Sacher Torte Recipe - Sacher Cake Recipe
Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It's The Chocolate Cake.
Equipment
- Ø6.5" / 16.5cm Baking form
Ingredients
Base
- 5 oz Baking chocolate
- 6 medium Eggs separated
- 10 tablespoons Butter
- 1 tablespoon Vanilla extract
- 2 tablespoon Honey or sweetener of choice
- 1¼ cup Flour
Filling
- 7 oz Apricot jam
Coating
- 5 oz Baking chocolate
- ½ cup Heavy Cream
- 2 tablespoons Butter
- 1 teaspoon Rum aroma
Instructions
Base
- Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
- Separate eggs.
- Beat egg whites on high speed until stiff peaks form.
- Beat egg yolks until fluffy and yellow.
- Beat butter, honey and vanilla extract in a different mixing bowl until evenly mixed together.
- Beat in flour, beaten egg yolks and the room temperature melted chocolate. Add the ingredients in smaller batches alternating one after the other if mixing done by hand.
- Finally carefully fold in the egg whites.
- Pour batter into the cake form.
- Put onto the middle rack of a 350°F / 180°C preheated oven for 30-40 minutes to bake. Place cake base onto a rack and leave it there to cool down.
Filling
- Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.
Assembly
- Cut off the top of the cake to make it level and shape it to circle if necessary. Cut the base into half horizontally.
- Spread half of the apricot jam on the bottom half.
- Place the other half of the cake on top. Spread the rest of the jam on the top half. Prepare the frosting station.
Coating
- Melt the chocolate, butter and the optional rum aroma.
- Once melted mix cream in until evenly distributed.
- Set it aside and let it cool to 86°F / 30°C. This part is important as too cold coating will not spread as easily creating bumps and uneven surface while too hot coating will run off the cake, not leaving thick enough layer to cover the cake.
- Pour chocolate coating on top of the cake.
- Spread it evenly on top and the side. Place it in a cool place until the chocolate sets.
Nutrition
Serving: 100g | Calories: 404kcal (20%) | Carbohydrates: 36g (12%) | Protein: 6g (12%) | Fat: 26g (40%) | Saturated Fat: 15g (94%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg (42%) | Sodium: 133mg (6%) | Potassium: 207mg (6%) | Fiber: 2g (8%) | Sugar: 19g (21%) | Vitamin A: 660IU (13%) | Vitamin C: 2mg (2%) | Calcium: 42mg (4%) | Iron: 3mg (17%)
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