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Sachertorte

Dessert · Vienna

Sachertorte

⏱ 2h 📍 Vienna Nut-free

The legendary Viennese chocolate cake — dense chocolate sponge with apricot jam, enrobed in dark chocolate glaze.

G GlutenD DairyE Eggs

Ingredients

  • 140g dark chocolate (70%), melted
  • 140g butter, softened
  • 110g icing sugar
  • 6 eggs, separated
  • 110g caster sugar
  • 140g plain flour
  • 200g smooth apricot jam
  • 200g dark chocolate and 125ml cream (for glaze)

Method

  1. Beat butter and icing sugar until pale. Beat in melted chocolate, then egg yolks one by one.
  2. Whisk egg whites with caster sugar to stiff peaks. Fold gently into chocolate mixture alternating with flour.
  3. Bake at 170C for 55-60 minutes in a lined 24cm tin. Cool completely.
  4. Slice in half horizontally. Spread warm apricot jam inside and over top and sides.
  5. Make glaze: heat cream and pour over chopped chocolate. Stir smooth. Pour over cake.
  6. Leave to set. Serve with unsweetened Schlagobers.