Sacher Torte

Recipe Collection: Dessert

The Sacher Torte, a classic Austrian chocolate cake, is layered with luscious apricot preserves. This vegetarian dessert is perfect for special occasions and is sure to impress with its unique combination of chocolate and fruity notes.

The Sacher Torte's decadent flavor profile makes it versatile for celebrations or as a sweet treat after dinner. Easily accessible through EasyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving. Get started on your culinary journey with EasyChef Pro today!

Overview

This Sacher Torte is a rich and dense chocolate cake layered with apricot preserves, inspired by the original dessert from the Sacher Hotel in Vienna, Austria. It's a delightful treat that combines the flavors of chocolate and apricot, perfect for special occasions.

Diet Type

Vegetarian

Allergies

Eggs, Dairy, Gluten

Cuisine

Austrian

Serving Size: 12

Cooking Time: 175 minutes

Ingredients

• 4 Ounces (oz) semisweet chocolate, melted
• 0.5 Cups unsalted butter, softened
• 0.25 Cups confectioners' sugar
• 2 Teaspoons (tsp) confectioners' sugar
• 6 Large eggs, divided
• 0.5 Cups white sugar
• 2 Tablespoons (tbsp) white sugar
• 1 Cup cake flour
• 0.25 Cup water
• 0.25 Cup white sugar
• 3 Tablespoons (tbsp) dark rum, divided
• 1 12 Ounces (oz) jar apricot preserves, pureed
• 1 Tablespoon (tbsp) water
• 9 Ounces (oz) semisweet chocolate, melted
• 3 Ounces (oz) heavy cream

Steps

1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper; grease the paper.
2. Melt the chocolate in a double boiler over simmering water, stirring frequently until melted. Remove from heat and let cool slightly.
3. In a large bowl, beat the butter and 0.25 cup plus 2 teaspoons confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks one at a time.
4. In a separate bowl, beat the egg whites until foamy. Gradually add 0.5 cup plus 2 tablespoons white sugar, beating until stiff, glossy peaks form.
5. Fold the egg whites into the chocolate mixture, then fold in the cake flour until incorporated. Pour the batter into the prepared pan and smooth the top.
6. Bake for about 45 minutes, until the edges pull away from the pan and a toothpick comes out dry.
7. Cool the cake in the pan on a wire rack for 15 minutes, then remove the sides of the pan and let cool completely.
8. For the filling, bring 0.25 cup water and sugar to a boil, stirring until dissolved. Remove from heat and stir in 2 tablespoons rum.
9. Purée the apricot preserves with 1 tablespoon water until smooth. Simmer in a saucepan until thickened, then stir in the remaining 1 tablespoon rum.
10. Slice the cooled cake horizontally into two layers. Brush one layer with 1/3 of the syrup, spread with 1/3 of the apricot purée, then top with the other layer. Brush the top and sides with remaining syrup and purée. Refrigerate.
11. For the icing, melt the chocolate in a double boiler. In a separate saucepan, bring the cream to a simmer, then stir into the melted chocolate until combined. Let cool until spreadable.
12. Remove the cake from the refrigerator and set on a wire rack over waxed paper. Pour the icing over the cake, spreading it over the top and sides. Let sit until the icing is at room temperature.
13. Transfer the cake to a serving platter and serve at room temperature.

Enjoy your homemade Sacher Torte!