Sachertorte
A dense chocolate sponge split and filled with apricot jam before glazing — created in 1832 by 16-year-old apprentice Franz Sacher, and the center of a legal battle so serious that only Hotel Sacher's version may legally be called the 'Original.'
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 oz dark chocolate, melted
- 3/4 cup butter, softened
- 3/4 cup powdered sugar
- 6 eggs, separated
- 1/2 cup sugar
- 1 cup all-purpose flour
- 3/4 cup apricot jam, warmed
- 6 oz dark chocolate, for the glaze
- 3/4 cup sugar, for the glaze
- 1/2 cup water, for the glaze
Steps
- Cream the butter and powdered sugar, then beat in the egg yolks and melted chocolate.
- Beat the egg whites with the sugar to stiff peaks, then fold into the chocolate mixture in stages, alternating with the flour.
- Pour into a greased round pan and bake at 350F for 45-50 minutes. Let cool completely.
- Split the cooled cake in half horizontally and spread the warmed apricot jam between the layers, then reassemble.
- Brush a thin layer of jam over the outside of the cake as well.
- For the glaze, simmer the sugar and water into a syrup, then stir in the chopped chocolate until smooth and glossy.
- Pour the glaze over the cake, smoothing the sides, and let set before slicing.