Sachertorte is a famous Austrian cake, a rich chocolate cake with an apricot filling, covered in even more chocolate. This will ensure that you become a famous dessert chef - at least among your friends!
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180g caster sugar
100g plain chocolate, melted
6 eggs, separated
250g sponge flour, sifted
1 pinch salt
200g apricot jam, warmed
chocolate icing or melted chocolate
Method Prep:1hr › Cook:1hr › Ready in:2hr
Preheat oven to 140 C / Gas 2. Grease and flour an small springform cake tin, about 18cm.
Cream the butter and sugar with an electric whisk until it is light in colour. Pour in the melted chocolate and continue beating; add egg yolks, one at a time, beating between each addition. Then add the flour, a little at a time, constantly mixing.
In another bowl, beat the egg whites until they form peaks. Add the beaten egg whites to the chocolate mixture. Continue mixing until smooth.
Pour mixture into cake tin, smoothing the top. Bake for 1 hour. Remove from cake tin; set aside on a wire rack to cool completely.
Slice the cake in half horizontally. Spread warm jam on both slices of cake; then sandwich them together with the jam in the middle.
Pour chocolate icing on top of cake and use a spatula to spread it evenly over the sides, covering the whole cake. Leave it to set before serving.