The Sacher Torte has been the most famous chocolate cake and is a legendary Austrian classic. Two dense chocolate cake layers are filled and covered with apricot jam and glazed with an amazing chocolate glaze.
My cravings are following the same routine every year. Chocolate cravings have a peak in spring. Are you with me? My mind is just circling around CHOCOLATE. I just think of recipes to make with chocolate in it, on it, between it, around it. Oh and peanut butter…peanut butter is also a permanent guest in my thoughts.
This Sacher Torte recipe will fulfill the deepest of your chocolate cravings. Believe me! I know that we all have many different chocolate cake recipes and they all are great. But this is a unique and special kind of chocolate cake. It’s a subtle chocolate cake which is not too sweet with an intense chocolate flavor.
Sacher Torte is traditionally filled and coated with apricot jam. Chocolate perfectly comes along with apricot jam. It complements one another. So it can be said that they are literally meant for each other. If you didn’t try these two together, you have missed out on this great flavor experience.
This Sacher Torte recipe is pretty easy to follow. It’s as easy as any other chocolate cake from scratch. Beat butter with sugar and vanilla* until creamy. Then add egg yolks and cocoa and beat until thick and even. Add melted chocolate and fold into egg yolks. Then whisk egg whites with sugar until stiff peaks form. Fold egg whites and flour into egg yolks and pour batter into a prepared springform pan. Bake and let cool. Then fill and cover with heated apricot jam and glaze with chocolate glaze.
You see….it’s not a science. With this famous and legendary Sacher Torte, you are going to surprise your family and friends that easy.
Your taste buds are going to be in heaven when you take your first bite. This is going to be the #1 of your favorite chocolate desserts because it is
- not too sweet
- intense chocolatey
- unbelievable delicious
If you try this legendary Austrian Sacher Torte recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! I would love to seeeee!
- 2/3 cup butter
- 2/3 cup granulated white sugar
- 1 vanilla bean
- 6 medium eggs
- 1 tbsp cocoa unsweetened
- 5 oz chocolate melted
- 1 cup flour
- 5 oz apricot jam
- 1/4 cup heavy cream
- 2.3 oz chocolate finely chopped
- 2 tsp butter
- 1 tbsp sugar
- 1 tbsp cocoa unsweetened
- Preheat oven to 330°F (165°C). Line a 9.5-inch springform pan with parchment paper and set aside. Then melt chocolate (for the cake) in the microwave. Stir every 20 seconds to help avoid seizing. Set aside.
- Beat butter with 1/3 cup of granulated white sugar and vanilla* with a handheld or stand mixer fitted with a paddle attachment on medium speed, until creamy and fluffy. Beat in egg yolks and cocoa until thick and even. Fold in melted chocolate with a rubber spatula. Set aside.
- Whisk egg whites with a whisk attachment on medium-high speed until soft peaks form. Add 1/3 cup of sugar and beat until stiff peaks form, for about 2-3 minutes.
- Carefully fold egg whites and flour into egg yolks just until combined. Pour batter into prepared pan and bake for about 40-45 minutes until a toothpick in the center comes out clean. Let cool completely.
- Heat apricot jam in the microwave to get it more liquid and spreadable, for about 1 minute. Cut cake through lengthwise and spread 1/2 of apricot jam on the bottom layer. Place top layer onto bottom layer and spread the remaining apricot jam all over the top of the cake and around the cake. Let dry for about 15 minutes.
- Meanwhile, make the chocolate glaze. Therefore bring heavy cream and sugar to a boil. Then remove the pan from the heat and add chopped chocolate slowly and whisk continuously. Then add butter and cocoa and keep whisking until combined. Spread chocolate glaze all over the cake with a silicone spatula quickly and let cool completely.
- Store in an airtight container at room temperature for up to 3 days.