The original Sachertorte recipe is still a secret today. But there are lots of recipes based on the original, including this one.
For 1 cake
Ingredients
For the cake mix
- 140g dark chocolate
- 140g butter, at room temperature, plus extra for greasing
- 40g icing sugar
- 7 eggs, at room temperature
- 160g caster sugar
- Pinch of salt
- 140g plain flour (type 00)
- 20g cocoa powder
To assemble
- 200g strained apricot jam (see pp 207-209)
- 200g caster sugar
- 125g water
- 150g dark chocolate
- Whipped cream to serve
Method
Preheat the oven to 170C (150℃ fan/350°F/Gas 4). Lightly grease a 24cm (91/2in) springform tin with butter, and line the bottom and sides with baking parchment.
For the cake: Roughly chop the chocolate and melt it in a metal bowl over a pan of hot water. Leave to cool slightly.
Meanwhile, cream the butter and icing sugar in the bowl of a stand mixer for 8 minutes until light and fluffy. Separate the eggs and stir the yolks into the butter mixture, one after the other. Gradually mix in the melted dark chocolate and stir. You should have a very light and airy mixture.
Whisk the egg whites, caster sugar, and salt in a scrupulously clean bowl until holding soft (not stiff) peaks. Carefully fold the egg whites into the chocolate mixture in three stages. Sift the flour and cocoa powder into a bowl, then fold these in too. Transfer the mixture to the prepared tin and bake on the middle shelf of the oven for about 50 minutes until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and leave to cool for about 20 minutes in the tin. Release from the tin, remove the baking parchment, turn the cake over, and leave to cool completely on a wire rack. Once cool, slice in half horizontally.
To assemble: Heat the apricot jam and stir until smooth. Spread a generous layer of jam over the cut surface of the bottom cake layer. Place the second cake layer on top, cut surface down. Cover the top and sides of the cake with jam. Refrigerate for at least 1 hour.
Put the caster sugar and water in a pan and boil vigorously for about 5 minutes. Leave to cool briefly. Roughly chop the chocolate, gradually add to the warm sugar syrup and stir everything together to make a thick glaze. Pour the entire lukewarm glaze over the cake and quickly spread it over the top and sides with an angled palette knife. Leave to set for 1-2 hours, then serve with softly whipped cream.
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