Sachertorte
Rated 5.0 stars by 1 users
Cuisine
Austrian
Servings
12
Prep Time
25 minutes
Cook Time
1 minute
Rest time
1.5 hours
Super simple. Very tasty! One of the most famous Austrian cakes and thats for a reason, because this cakes always hits the spot! The homemade jam really elevates the flavor of this cake and when you have some left over it is perfect on a nice piece of toast!
Ingredients
Cake
- 140 gr dark chocolate
- 140 gr butter
- 110 gr icing sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 6 eggs (yolks and whites separated)
- 110 gr sugar
- 140 gr flour
Ganache
- 100 ml heavy cream
- 200 gr dark chocolate
- 25 gr butter
Apricot jam (this makes to much for one cake) You can also use 300 grams store bought apricot jam
- 1 kg fresh apricots
- 500 gr gelei sugar
- 1 lemon zest and juice
- 1 orange zest and juice
Toppings
- Fresh apricots
- Optional melted chocolate to write on the cake.
Directions
Melt the chocolate au bain-marie, set aside to cool a bit.
- Meat the butter, with salt, icing sugar and vanilla extract until fluffy
- Separate the egg whites and yolks. Beat the whites until stiff and fluffy and mix the yolks with butter mixture.
- Fold the flour into the butter mixture followed by the egg whites, trying to keep as much fluff as possible
- Grease a baking tray (diameter: 23cm) with butter and layer baking paper on the bottom. Add the batter to the baking tray and bake at 170 degrees Celsius or 340 degrees Fahrenheit for about 50-60 minutes or until cooked through.
- When done, let cool down a bit (about 15 minutes) before flipping it over and letting it cool down completely.
- In the meantime clean the apricots, deseed and slice into little cubes.
- Mix the apricots with the sugar, lemon juice, lemon zest, orange juice and orange zest. Set aside to juice for about 10 minutes.
- Add the apricot mixture to a big pan and bring to a boil, stirring occasionally. Keep an eye on it so it won’t burn on the bottom.
- When scum forms remove and boil for a little longer, so that the apricots are a little thickened and softened.
- Push the hot jam through a fine sieve and set aside, but keep it warm.
- Slice the cooldown cake horizontally and spread a good layer of the jam on top followed by the other half and a layer of jam on top and on the sides. Set aside so the jam can harden a bit.
- Make the ganache by chopping the chocolate.
- Bring the heavy cream to boil and pour over the chocolate, stir, add to butter and stir again.
- Pour the ganache immediately over the cake and set in the fridge to cool down.
- Decorate the cake with some fresh apricot slices and enjoy!