Austrian Sacher Cake Recipe (Sachertorte)

The apricot or other jam filling and silky chocolate icing on this decadent two-layer chocolate sponge cake are both excellent.

Ingredients: Sugar, Apricot jam, unsalted butter, eggs, vanilla, chocolate, salt, cake flour, and rum

 Set your oven's temp to 350°F (175°C). Use parchment paper to line the bottom and sides of a 9-inch (22-23-cm) springform pan.

1

Beat the butter and  caster sugar in a large bowl for about 3 minutes. Then add one egg yolk at a time, add the vanilla and stir to blend after each egg yolk.

2

Next, add the melted chocolate and beat for about a few minutes, or until nice and creamy, and place aside.

3

Beat the egg whites and salt in a different mixing bowl until foamy. Then, add the final 1/2 cup of sugar, and mix on high speed until firm peaks form.

4

Gently incorporate the beaten egg whites into the chocolate mixture in three portions.

5

Spread the batter evenly in the pan, then bake for 50 to 60 minutes, till a toothpick inserted in the center comes out clean. Take the food out of the oven and cool it fully.

6

Add apricot and rum into a saucepan and simmer for 2 minutes, or until everything is heated and well mixed.

7

Spread the apricot or other jam equally over the cake layers and edges.

8

Melt the chocolate and butter in the bowl. Pour the chocolate glaze over the cake in a single, circular motion, and quickly spread it with a large frosting spatula to level it

9

Before serving, allow the glaze to dry. Add whipped cream while serving.

10

Grab the full recipe with additional informations via the link below!

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