Classic Sachertorte

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   First of all, prepare the baking dish. Line the bottom of a mold with a diameter of 22 cm with baking paper, grease the sides of the mold with butter and lightly dust with flour. Be sure to shake off excess flour.

2. STEP 2

   

   Now let's make the biscuit. To prepare it, we take butter, dark chocolate (at least 56% cocoa, and preferably 72%), sugar, eggs and flour.

3. STEP 3

   

   Break the chocolate into small pieces or chop it with a knife and place it in a bowl. Add the cubed butter to the chocolate. Place the bowl in the microwave or in a steam bath and melt the chocolate and butter.

4. STEP 4

   

   Chocolate is a capricious thing; under no circumstances should it be overheated, so be careful, especially if you heat it in the microwave. Warm the chocolate for 10-20 seconds, each time removing the bowl and stirring thoroughly. Set the resulting chocolate glaze aside and let it cool. Turn on the oven to 180 degrees in advance.

5. STEP 5

   

   While the chocolate is cooling, separate the eggs into whites and yolks. It is very important that not a drop of yolk gets into the whites, so be careful! Add half the sugar to the egg yolks.

6. STEP 6

   

   And beat them with a mixer for 7-8 minutes until very fluffy and dense.

7. STEP 7

   

   Add the already cooled chocolate glaze to the yolk mixture.

8. STEP 8

   

   And beat the mixture again with a mixer for 1 minute until smooth.

9. STEP 9

   

   Sift the flour and add to the bowl. Thanks to sifting, the flour will be saturated with oxygen, and the finished sponge cake will turn out fluffier and airier

10. STEP 10

    

    Using a spatula or whisk, gently mix (do not beat!) the dough until completely homogeneous and smooth. The dough should be thick, but easy to mix.

11. STEP 11

    

    Beat the whites until light and fluffy.

12. STEP 12

    

    Next, without stopping whisking, add the remaining half of the sugar in small portions. After all the sugar has been added, beat the whites until stiff peaks form and the sugar is completely dissolved.

13. STEP 13

    

    Add the whites into the dough in small portions.

14. STEP 14

    

    Gently mix the dough using folding movements. We act gently so that the proteins do not lose their volume.

15. STEP 15

    

    Transfer the finished dough into a previously prepared form. There is no need to grease the sides of the mold.

16. STEP 16

    

    Bake the chocolate sponge cake in an oven preheated to 180 C for about 45-50 minutes. Time may vary depending on your oven. During baking, do not open the oven door for the first 20-30 minutes, as the biscuit may fall off. Check the readiness of the biscuit with a wooden skewer. Let the finished biscuit cool completely and, if you have time, let it stand for 5-6 hours.

17. STEP 17

    

    Cut the cooled biscuit into 2 parts.

18. STEP 18

    

    Apply half (or a little more) of apricot jam in an even layer to one part of the biscuit. If the jam is very thick, then preheat it slightly in the microwave to make it more liquid.

19. STEP 19

    

    Place the other half of the biscuit on top, flat side up.

20. STEP 20

    

    Strain the remaining jam through a fine sieve until smooth.

21. STEP 21

    

    And coat the cake with it on all sides. In this form, place the cake in the refrigerator for 20-30 minutes so that the apricot layer hardens.

22. STEP 22

    

    Let's prepare the glaze.

23. STEP 23

    

    Break the chocolate into pieces and mix with butter.

24. STEP 24

    

    Melt it in the microwave or in a steam bath.

25. STEP 25

    

    Once the apricot layer has hardened, you can cover the cake with frosting. To do this, we transfer the cake to a wire rack or build a structure like mine. Pour the glaze on top of the cake and smooth it out with a spatula.

26. STEP 26

    

    Traditionally, the Sachertorte is decorated simply with an inscription. Therefore, we pour the remaining glaze into a pastry bag with a narrow (1-2 mm) nozzle or into a paper cornet and apply the inscription.

27. STEP 27

    

    That's all! Chocolate Sacher cake is ready!

28. STEP 28

    

    Traditionally it is served with whipped cream! I strongly advise you not to miss this moment, as cream gives the cake a special tenderness. Bon appetit!

Comments on the recipe

♥Evgenia

05.08.2023

4.9

Just wow! Delicious. I also love this kind of cake, and I make it according to this recipe.

Admin Rina

05.08.2023

5

More delicious Sachertorte recipes

Stepanka

05.08.2023

4.6

Such a beautiful cake and chocolate-chocolate... I can’t help but remember the recipe for my favorite chocolate brownie cake.

Admin Larisa

05.08.2023

4.8

What a handsome handsome man! I have long wanted to see this cake on our website - in decent form! Irish, respect and a thousand hugs for him from me personally! Thank you!!!!

olgay198108

05.08.2023

4.7

The cake is simply gorgeous!!! And how I love chocolate chocolate))) Irisha, I will definitely cook it))

Ira

05.08.2023

4.5

Irisha, amazing!!! Original! Brilliant! A photo of a cross-section of a cake - it’s something truly unearthly! The main photo is great - the table setting, the decoration of the dish - a cozy, cute, beautiful corner. Thank you very much for your work, I'm glad you did! I also liked the idea of ​​a cake structure - a very convenient thing, thank you! <br /><br /><br />

taksibluz

05.08.2023

4.5

Thanks for the recipe. In my head it turns out like this - if you make an “original Sacher” it will be him. And if you add another layer of butter cream and decorate it along the edges on top - it will be a classic “Prague”. One recipe two cakes