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Classic Sachertorte

Indulge in the rich, chocolatey experience of Classic Sachertorte, a traditional Viennese dessert that combines deep chocolate flavor with apricot jam and a glossy glaze.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Austrian, European
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 150 g Zartbitterschokolade Dark chocolate
  • 150 g Butter (softened)
  • 120 g Zucker Sugar
  • 1 Päckchen Vanillezucker Vanilla sugar
  • 6 Eier Eier (separated into yolks and whites) Eggs
  • 120 g Mehl Flour
  • 1 Prise Salz Pinch of salt
  • 200 g Aprikosenmarmelade Apricot jam
  • 200 g Zartbitterschokolade (for glazing) Additional dark chocolate for glaze
  • 200 ml Sahne Cream
  • 1 EL Butter (for glazing) Butter for the glaze

Method
 

Preparation
  1. Melt the chocolate and let it cool slightly.
  2. In a separate bowl, cream together softened butter, sugar, and vanilla sugar until fluffy.
  3. Gradually beat in the egg yolks, then mix in the melted chocolate.
  4. Gently fold in the flour.
  5. In another bowl, whip the egg whites with a pinch of salt until stiff peaks form.
  6. Carefully fold the whipped egg whites into the chocolate mixture.
  7. Pour the mixture into a greased 26 cm springform pan and bake at 170 °C for 35 to 40 minutes.
Assembly
  1. Once the cake cools, slice it horizontally in half.
  2. Warm the apricot jam and smear it on the bottom layer, then place the top layer back.
Glazing
  1. Heat cream in a pan, ensuring it does not boil.
  2. Melt the chocolate into the warm cream and stir in butter.
  3. Pour and smooth the glaze over the cake.
Serving
  1. Let the cake rest for 1 to 2 hours before serving.

Notes

Store in an airtight container in the refrigerator. Let the cake come to room temperature before serving for the best flavor.