Sachertorte recipe

A Viennese chocolate cake sealed in sieved apricot jam and coated with a poured sugar-and-chocolate icing that sets to a firm fudge shell.

16 hours and 40 minuteshard9 ingredients

Ingredients

• 280 g dark chocolate
• 200 g apricot jam
• 140 g unsalted butter
• 110 g powdered sugar
• 6 eggs
• 310 g granulated sugar
• 140 g all-purpose flour
• 1 tsp vanilla extract
• 200 ml heavy cream

How to make Sachertorte

1. Heat the oven to 170°C and line the base of a 22 cm springform tin. Melt 280 g of dark chocolate over a bain-marie and let it cool to lukewarm.
2. Beat 310 g of soft butter with 110 g of powdered sugar and 1 teaspoon of vanilla extract until pale, then stir in the melted chocolate and 6 egg yolks one at a time.
3. Whip the 6 egg whites with 310 g of granulated sugar to firm, glossy peaks.
4. Fold a third of the whites into the batter to loosen it, then fold in 140 g of sifted flour alternately with the rest of the whites, keeping the mixture airy.
5. Bake 50 to 55 minutes, cool in the tin, then turn the cake out upside down so the top flattens and leave it overnight. Slice it horizontally in two.
6. Warm 200 g of apricot jam, push it through a sieve, spread it between the layers and over the whole top and sides. Let it dry 30 minutes until tacky.
7. For the icing, boil 310 g of granulated sugar with 125 ml of water to the thin-thread stage (about 108°C), take it off the heat and stir in 280 g of chopped dark chocolate until smooth and coating a spoon.
8. Pour the icing over the cake in one go and spread it with a single sweep of a palette knife. Working it twice will dull it.
9. Let the icing set at room temperature, never in the fridge, and serve each slice with unsweetened whipped cream on the side.

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