Sachertorte (Classic Austrian Chocolate Cake)

Rich chocolate cake with apricot jam layers, a famous Viennese specialty.

Ingredients (Serves 8–10)

For the Cake:

• 150 g dark chocolate (70% cocoa), chopped

• 150 g unsalted butter, softened

• 100 g powdered sugar

• 6 large eggs, separated

• 100 g granulated sugar

• 150 g all-purpose flour

• Pinch of salt

For the Filling and Glaze:

• 200 g apricot jam, strained

• 200 g dark chocolate

• 100 ml heavy cream

To Serve:

• Whipped cream (unsweetened)

Preparation

1. Prepare the chocolate sponge:

   • Melt dark chocolate over a double boiler and let cool slightly.

   • Cream butter and powdered sugar until fluffy.

   • Beat in egg yolks one at a time.

   • Fold in melted chocolate.

2. Whip egg whites:

   • Beat egg whites with granulated sugar and a pinch of salt until stiff peaks form.

   • Gently fold into chocolate mixture.

   • Sift in flour and fold carefully until combined.

3. Bake the cake:

   • Preheat oven to 170°C (340°F).

   • Grease and line a 22 cm (9-inch) round cake pan.

   • Pour batter into pan and bake for 50–60 minutes, until a skewer comes out clean.

   • Cool completely, then slice horizontally into two layers.

4. Assemble the cake:

   • Spread apricot jam evenly between the layers.

   • Warm remaining jam and brush over the top and sides to seal.

5. Prepare the glaze:

   • Heat cream and pour over chopped chocolate.

   • Stir until smooth and glossy.

   • Pour glaze over the cake, smoothing evenly.

6. Serve:

   • Allow glaze to set before slicing.

   • Serve with a dollop of unsweetened whipped cream.

Serving Suggestions

• Ideal for dessert, afternoon tea, or special occasions.

• Pair with black coffee or Austrian dessert wine.

Cooking Tips

• Use high-quality chocolate for deep flavor.

• Warm apricot jam slightly for smooth spreading.

• Glaze cake while slightly warm for a shiny finish.