COPPER🇦🇹 Austria
Sachertorte recipe
Indulge in the rich chocolate delight of Sachertorte!
Ingredients
- 150 g dark chocolate
- 100 g unsalted butter
- 100 g sugar
- 4 eggs
- 100 g all-purpose flour
- 100 g apricot jam
- 200 ml heavy cream
- 50 g powdered sugar
- 1 tsp vanilla extract
How to make Sachertorte
- Preheat the oven to 180°C (350°F) and generously grease a 23 cm (9 inch) cake pan with butter.
- In a heatproof bowl set over simmering water, melt together 100 g of dark chocolate and 150 g of unsalted butter.
- Using a mixer, whisk 50 g of sugar and 5 eggs until the mixture is light and fluffy, about 5 minutes.
- Gently fold the melted chocolate mixture into the egg mixture until fully incorporated.
- Sift 100 g of all-purpose flour over the batter and mix gently until combined, being careful not to overmix.
- Pour the batter into the greased cake pan and bake for 45 minutes. Let cool in the pan for 10 minutes, then remove.
- Once cooled, slice the cake in half horizontally and spread 100 g of apricot jam between the layers.
- Top the cake with whipped cream before slicing and serving.
What is Sachertorte?
Sachertorte is a traditional dish from Austria, simmered in one pot, and takes about 120 minutes from start to finish. It is built around heavy cream, dark chocolate and unsalted butter. The recipe below uses 9 ingredients and is written out step by step.
How long does Sachertorte take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 7 dishes built on heavy cream. The method runs to 8 steps, the longest being 45 minutes.
Any tips for making Sachertorte?
Allow the cake to cool completely for a perfect cut.
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