Sacher-Style Chocolate Cake
The world-famous Viennese cake specialty featuring a rich chocolate body, apricot jam, and a sleek glaze.
- 80 min
- 414 kcal / serving
- hard
- vegetarian
- Protein
- 5.9 g
- Fat
- 18.9 g
- Carbs
- 53.6 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 130 g dark chocolate (at least 60% cocoa)
- 130 g butter (softened)
- 100 g powdered sugar
- 6 pc egg (medium)
- 100 g granulated sugar
- 130 g wheat flour
- 150 g apricot jam (smoothly strained)
- 150 g dark couverture chocolate (for the glaze)
- 120 g sugar (for the glaze)
Method
- Preheat the oven to 170 °C (top/bottom heat) and thoroughly grease and flour a 24 cm springform pan.
- Melt the chocolate; cream the butter with powdered sugar, then stir in the melted chocolate.
- Separate the eggs; stir egg yolks into the butter mixture one by one. Whip egg whites with granulated sugar until stiff.
- Carefully fold the whipped egg whites into the chocolate mixture alternating with the sifted wheat flour.
- Pour into the pan, bake for 45-50 minutes, let cool down completely, and slice horizontally into two layers.
- Warm the apricot jam, spread it onto both cake layers, assemble them, and coat the outside thinly as well.
- Boil sugar with 80 ml of water, melt the chopped couverture in it, stir until smooth, and glaze the cake swiftly.
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