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.


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.


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


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.


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


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.


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


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


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


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


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