Sacher Torte Recipe
User Reviews
5
Sacher Torte Recipe
Description
The Sacher Torte is a classic chocolate cake made with separated eggs, bittersweet baking chocolate, and butter to create a rich yet tender base. Incorporating whipped egg whites folded gently into the batter gives it a light and airy crumb despite its dense flavor. The apricot filling adds a sweet and slightly tart contrast, softened further by rum extract and water. The chocolate glaze, made from a mix of semisweet and bittersweet chocolate with butter, cream, and light corn syrup, creates a shiny, smooth coating that seals in moisture and flavor.
The combination of dense chocolate cake, fruity apricot preserve, and silky glaze results in a balanced dessert ideal for special occasions. Serve the torte in thin slices to showcase the contrast of layers. It pairs well with lightly whipped cream or a cup of strong coffee to complement the rich chocolate notes.
Using salted butter in the recipe adds a subtle depth of flavor, but if unsalted butter is used, adding a small amount of salt to the batter is advised. Baking chocolate is preferred as it melts smoothly and creates a consistent texture. Alternate fillings such as apricot jam or preserves are acceptable substitutions. For those avoiding corn syrup, a chocolate ganache without it can be used as a glaze. Nutrition information is approximate and should be considered accordingly.
Ingredients
Cake
- 6 egg separated into whites and yolks, large
- 5 ounces bittersweet baking chocolate chopped
- 1/2 cup butter
- 1 ½ teaspoons vanilla extract
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
Apricot Filling
- 1 ¼ cups apricot preserves
- 1 teaspoon rum extract
- 1 tablespoon water
Chocolate Glaze
- 2 ounces semisweet baking chocolate chopped
- 2 ounces bittersweet baking chocolate chopped
- 1 tablespoon butter
- 1/2 cup whipping cream
- 2 teaspoons light corn syrup
Instructions
- To make the cake, let egg whites stand at room temperature in a very large bowl for 30 minutes.
- Preheat oven to 375 F. Grease and lightly flour two 8-inch cake pans. Set aside.
- Melt chocolate and butter in a medium saucepan over low heat; cool.
- Stir egg yolks and vanilla into the cooled chocolate mixture. Set mixture aside.
- Beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl).
- Gradually add sugar, about 1 tablespoon at a time, beating about 4 minutes or until stiff peaks form (tips stand straight).
- Fold about 1 cup of the egg white mixture into chocolate mixture.
- Fold chocolate mixture into remaining egg white mixture.
- Sift about one-third of the flour over the egg mixture; gently fold in. (If the bowl is too full, transfer mixture to a larger bowl.) Repeat twice, sifting and folding in one-third of the flour at a time.
- Carefully spread batter into the prepared pans. Hold the bowl close to the pans, and avoid dropping the batter into the pans from any greater height than necessary.
- Bake for 15-20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cakes in their pans on a wire rack for about 5-10 minutes.
- Remove cakes from pan. Brush crumbs from edges of cakes.
- To make the apricot filling, bring the preserves, extract, and water to a boil in a small saucepan over medium heat, stirring often.
- Cook, stirring often, for 2-3 minutes.
- Strain through a wire sieve into a small bowl, pressing hard on the solids. Set aside.
- To make the chocolate glaze, place butter and chocolate in a heat-proof bowl. Set aside.
- Bring whipping cream and light corn syrup to a gentle boil in a small, heavy saucepan.
- Reduce heat, and simmer for 2 minutes. Remove from heat.
- Pour over butter and chocolate.
- Let sit for 2-3 minutes, and then stir until melted and well-combined. Cool to room temperature.
- Meanwhile, to assemble, place the one of the cake layers upright on a large serving plate.
- Spread all but 1/3 cup apricot filling on top of the cake layer on plate.
- Top with the second cake layer, inverting if necessary, to give you a flat surface for the top of the cake.
- Spread the remaining 1/3 cup apricot filling over the top layer.
- Let cake sit for 10-15 minutes to let filling soak and set.
- Pour chocolate glaze over torte, spreading as necessary to glaze top and sides completely.
- Let torte stand at room temperature for at least 1 hour before serving to let the glaze set up.
Notes
- Using salted butter enhances flavor; if unsalted butter is used, add 1/4 teaspoon salt to the batter.
- Apricot preserves, jam, or fruit spread can be substituted for the filling.
- Rum extract can be replaced with actual rum if desired for added authenticity.
- An alternative chocolate ganache glaze without corn syrup is possible, consider using half the batch for best results.
- Baking chocolate melts smoothly and is recommended for the best texture.
- Nutrition facts are estimates and should be used for general guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 503kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 179mg | 60% |
| Sodium | 172mg | 7% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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