Sacher Torte (Viennese Dark Chocolate Apricot Cake)
Quick answer
Sacher torte is Vienna's most celebrated cake - a dense, intensely chocolatey sponge split horizontally and filled with a thin layer of apricot jam, then enrobed in a glo...
What makes this special
- Two layers of dense Viennese chocolate sponge sandwich apricot jam, then seal under dark chocolate glaze.
- Folded meringue gives the dense sponge a distinct open crumb
- Apricot jam's tartness cuts through the heavy dark chocolate layer
Key ingredients
Core cooking flow
- 1 Divide the dark chocolate between the cake batter and the glaze.
- 2 Separate the 4 eggs into yolks and whites.
- 3 Whip the egg whites until foamy, then add the remaining sugar in portions and beat to a firm meringue.
Sacher torte is Vienna's most celebrated cake - a dense, intensely chocolatey sponge split horizontally and filled with a thin layer of apricot jam, then enrobed in a glossy dark chocolate glaze. The batter contains a higher ratio of melted chocolate and butter than a typical chocolate cake, which makes the crumb rich and moist rather than light and airy. Whipped egg whites folded into the chocolate base introduce just enough lift to keep the texture from becoming leaden, while the apricot jam provides a tart, fruity counterpoint that prevents the chocolate from overwhelming the palate. The glaze is made by heating heavy cream and pouring it over chopped dark chocolate, stirring until smooth, then pouring it over the cake in a single motion for a mirror-like finish. Warming the jam slightly before spreading ensures an even, thin coat that does not tear the delicate sponge. Once the glaze has set completely, slicing with a knife dipped in hot water produces the cleanest cross-section, revealing the dark cake, the amber jam line, and the shiny chocolate shell.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Divide the dark chocolate between the cake batter and the glaze.
Melt the batter portion with 110 g butter over a bain-marie, stirring gently, then let it cool until warm, not hot, so the eggs do not curdle.
- 2Season
Separate the 4 eggs into yolks and whites.
Whisk the yolks with half of the 110 g sugar until paler and slightly thickened, then mix them into the cooled chocolate base until glossy and even.
- 3Season
Whip the egg whites until foamy, then add the remaining sugar in portions and beat to a firm meringue.
Fold it into the chocolate mixture alternately with 90 g flour, using broad strokes to keep the batter lifted.
- 4Heat
Pour the batter into the pan and level the top without knocking out the air.
Bake at 170C for 30 to 35 minutes, until the center springs back lightly and a skewer comes out almost clean.
- 5Prep
Let the cake cool completely before slicing it horizontally, or the crumb will tear.
Warm 120 g apricot jam just until loose, then spread a thin, even layer over the cut surface and reassemble the cake.
- 6Control
Heat 120 ml heavy cream until the edges are just about to simmer, then pour it over the remaining chocolate and stir smooth.
Pour the glaze over the cake in one motion, let it set fully, and slice with a hot knife.
After the steps
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