Sachertorte is the cake for chocolate lovers — a layered chocolate cake filled with apricot jam is coated in chocolate ganache and finished with a chocolate glaze. In this recipe, you can easily tweak the chocolate bittersweetness by using the cacao percentages of your choice in the cake, ganache, and glaze.
Unfortunately, I can’t say how good the cake turned out because it disappeared shortly after the turkey got carved. I’ll take that as a good sign. Thanksgiving was a huge gathering this year so a small dinner table was set aside exclusively for desserts. The table turned into an orgy of all pies pumpkin, apple, and pecan. I thought it improbable that my contribution would be the only chocolate dessert option but I was wrong.
It was only an 8-incher (that’s what she said), so I should’ve known better. Lesson learned: shiny dark disks stand out in a spread of matte brown desserts.
The Ultimate Chocolate Cake Challenge
hosted by Lorraine of Not Quite Nigella
Sachertorte – Austrian Chocolate Cake With Apricot Filling
makes one 8-inch Sachertorte
Kirschwasser Simple Syrup (optional)
Chocolate Glaçage / Sacher Glaze
- Need to scale it up or down for different cake pan sizes? Let me know.
- Use 50 to 64 percent for semi-sweet chocolate and 64 to 85 percent for bittersweet chocolate.
- A bleached low-protein or soft flour is a suitable substitute for cake flour.
For the Sacher Cake:
Ingredients Volume Ounces Grams unsalted butter, room temp 6 1/2 tbsp 3.2 91 granulated sugar scant 1/2 cup 3.2 91 semi-sweet chocolate, melted and cooled 4 113 yolks from large eggs 5 vanilla extract 3/4 tsp whites from large eggs 5 salt 1/8 tsp granulated sugar 1/3 cup 2.4 68 cake flour, sifted 3.2 91
Sacher Cake Instructions:
Preheat Oven 325ºF / 165ºC Prepare an 8-inch cake pan (at least 2 inches deep) Use nonstick spray or grease the bottom and sides of the cake pan. Line the bottom with parchment paper and dust lightly with flour. Mix - Modified Creaming Method (with soft peak meringue) Cream the butter and sugar until light and fluffy. Add the melted chocolate, egg yolks, and vanilla extract in stages, mixing to incorporation with each addition. Whip the egg whites with the salt. Add the sugar and whip to soft peaks. Using a rubber spatula, alternate folding in the flour with the meringue in about 4 or 6 additions. Begin with the flour and end with the meringue. Pan Deposit the batter into the lined cake pan. Place the cake pan on a cookie sheet or sheet pan. Level and bake immediately. Bake 325ºF / 165ºC for 45 to 55 minutes, until the sides pull away from the pan and a wooden skewer inserted in the middle comes out clean. Cool Let the cake cool completely at room temperature.
Baked Sacher Cake.
For the Kirschwasser Simple Syrup (optional):
For the Chocolate Ganache:
Ingredients Volume Ounces Grams heavy cream 1/2 cup + 2 tbsp 5.3 150 bittersweet chocolate, chopped 5.3 150 unsalted butter, room temp 2 tbsp .9 25
For the Chocolate Glaçage / Sacher Glaze:
Ingredients Volume Ounces Grams heavy cream 1/2 cup + 2 tbsp 5.3 150 semi-sweet or bittersweet chocolate, chopped 5.3 150 unsalted butter, room temp 4 tbsp 1.8 50
Chocolate Ganache and Chocolate Glaçage / Sacher Glaze Instructions:
- In a small saucepan, bring the heavy cream to a boil and immediately remove from the heat.
- Cool to 190ºF / 88ºC and immediately pour over the chopped chocolate. Let rest for about a minute.
- Using a rubber spatula, stir gently in a circular motion from the center and work your way outwards as an emulsion is formed.
- Once the chocolate cools to 95ºF / 35ºC, add the butter and continue stirring gently just until the butter is thoroughly incorporated. The finished emulsion should be shiny and smooth.
- Use immediately for best results.
Level and Trim (if needed) Split 2 layers. Moisten each layer with Kirschwasser syrup if desired.
Fill Sandwich the top and bottom layers with apricot jam, about 6 tablespoons for an 8-inch cake.
Prepare the Chocolate Ganache and use immediately in the following step. Mask Using a spatula, apply the chocolate ganache to the top and sides of the cake as smoothly as possible.
Sachertorte masked with chocolate ganache.
Refrigerate Chill for at least 30 minutes or until the chocolate ganache is set. Prepare the Chocolate Glaçage / Sacher Glaze and use immediately in the following step. Glaze With the cake on a wire rack, pour the chocolate glaze around the edges to cover the sides. Fill in the center. Tap the wire rack to pop any bubbles.
Glazed Sachertorte. Ever licked a wire rack or sheet pan?
Refrigerate Chill while still on the wire rack until the chocolate glaze is set. Trim Remove from the wire rack and trim the bottom. Place on a cake board or plate. Decorate Using leftover ganache, pipe the word "Sacher" or decorative patterns on the cake if desired.