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zakruti.com » Dish recipes » Home Cooking Adventure
Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe

Sacher Torte - Chocolate Cake with Apricot Jam Filling Recipe

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Rating: 4.0; Vote: 1
Sacher Torte is one of the most famous cakes around the world. In 1832 Franz Sacher created the Sacher Torte at the court of Prince Metternich, in Vienna, Austria. It is an elegant, soft chocolate cake, filled with apricot jam and topped with a delicious chocolate glaze. It is best served alongside unsweetened whipped cream and a good coffee. Ingredients Makes about 12 servings Chocolate Cake Batter 7 eggs, separated 2/3 cup (150g) butter, room temperature 1 cup (120g) powdered sugar 5 oz (150g) bittersweet chocolate, chopped 1 tsp (5g) vanilla extract 1/2 cup +1 tbsp (120g) sugar A pinch of salt 1 1/4 cups (160g) all-purpose flour Apricot Jam (250-300g jam) 1 pound (450g) fresh apricots, seeds removed 2/3 cup (135g) sugar 1 tbsp (15ml) lemon juice 1 tbsp (15ml) water Chocolate Glaze 7 oz bittersweet chocolate (85% cocoa) 1 1/4 cups (250g) sugar 2/3 cup (160ml) water Garnish Unsweetened whipped cream 1. Preheat oven to 350F (180C. Grease with butter and dust with flour a 9 inch (23 cm) round cake pan. 2. Prepare the cake batter. In a large bowl mix the butter with powdered sugar until creamy. Add egg yolks one at a time and stir in vanilla extract. 3. Meanwhile melt the chocolate in a double boiler and add it to the yolks mixture. 4. Whip egg whites with salt until foamy. Gradually add sugar and continue whipping until soft peaks form. 5. Gently fold the whites into the chocolate mixture. Gradually incorporate sifted flour into the mixture. 6. Pour batter into the prepared pan and bake for about 45-50 minutes until a toothpick inserted into the center of the cake comes out clean. 7. Invert the cake to get a flat surface and cool completely. 8. Meanwhile prepare the apricot jam. Cut apricots in smaller pieces and place into a saucepan with sugar, water and lemon juice. Bring to a boil while stirring constantly. Simmer for about 20-30 minutes until thickens and remove from heat. Sieve to get a smooth jam. Set aside until ready to use. 9. Assembling the cake. Divide cake in two layers. Spread about half of the hot jam over the first layer. Top with the second cake layer and spread the rest of hot jam on top and sides of the cake. Let it dry for up to 30 minutes. 10. Transfer the cake over a wire rack placed on a parchment paper lined baking sheet. 11. Prepare the chocolate glaze. Add sugar and water into a saucepan. Bring to boil for about 5 minutes or until thermometer reaches 234F/112C. Remove from heat, stir for several times and add chopped chocolate. Stir until smooth and shiny. If it thickens too much return it over low heat and add a few drops of water if necessary to thin it out to a runny, pourable consistency. 12. Pour the hot glaze all over the cake, starting from the edges, center. You can use the leftover glaze from the baking sheet to decorate the cake later or refrigerate for later use. Wait for few minutes and transfer the cake to a serving platter. Let the glaze dry for at least one hour at room temperature. Dont refrigerate as it might affect the glaze. 13. Use leftover chocolate glaze for writing Sacher on top of the cake. 14. Serve alongside unsweetened whipped cream.
Date: 2019-07-03

Comments and reviews: 10


I love you're receipes. I've tried a few of them too and they've come out very well I want to try out the sachet torte but have a few questions. can I pour in hot melted chocolate into the egg yolk mixture or does it have to be cooled down? even in the end can I pour the hot chocolate glaze over the cake or dies that also have to cool down? it would be very nice if you can rely back to my queries
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Your instruction was most practical and easy to follow. It just like following from a to z and there you are, its done. Thank you. I already tried 3 different recipes and it works beautifully. One question I would like to ask. Can I use ready made apricot jam? because in this part of the world fresh apricot is not always available and if it does its pretty pricey
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am i the only one that found themselves swaying side to side to the music lmao. one of the reason why I love ur videos cause of the rich visuals and fun music lol. i always feel super happy and relaxed after lol. is that weird? lol. another ytber who does that well is SweetAmbs and her super detailed cookies lol so soothing to watch idk why lol. but you both are awsome
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Hello. I love this recipe I wanted to try it for my birthday, but I wanted to know: Do you use the same bitterweet chocolate for both the glaze and the batter? Since you specify the cocoa level for the former but no the latter, it left me a bit confused. Thanks for sharing
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Can you replace the chocolate glaze with simple chocolate ganache (like just melting dark chocolate and stirring it together with whipping cream? And how many apricots did you use for the jam? Because one pound isn't really telling me how many apricots I need.
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Shouldn't it be better if I add the flour in the beginning with the powdered sugar and finally add the egg whites? I am asking because the egg whites might get over mixed and not as fluffy when adding the flour
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Ella I can't get get enough of your videos and recipes. EVERYTHING is so insanely AMAZING Whenever the new Awards for the best of the best come up, YOU HAVE MY VOTE Deliciousness bottom line the BEST
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I love your videos they seem to be really practical and everything comes out perfectly This morning I made your berry pie recipe as a gift I hope they like it Keep doing your thing
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Ok, I have just done Sacher torte according to your recipe, the most difficult part to make was actually chocolate glaze, I didn't expected that: D I let the cake set and I can't Wait to try it
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Watching this is soooo cruel: high definition video, close-ups, full screen. Hmmmm. maybe the right word is comforting, what is cruel is watching somebody else eating it. :-D
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