{Sachertorte} Classic Austrian Chocolate Apricot Cake Recipe

The chocolate on chocolate cake that is sachertorte is to Austria what apple pie is to America. Essentially, an edible national treasure, so we decided it was about time to perfect the recipe, and here is the perfect {Sachertorte} Classic Austrian Chocolate Apricot Cake recipe!

5 from 2 votes

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Prep Time 1 15

Cook Time 1

Total Time 2 30

Course Dessert

Cuisine Austrian

Diet Vegetarian

Servings Servings

Calories 548 kcal

Equipment

8-inch Springform Pan
Parchment Paper
KitchenAid Stand Mixer
Silicone Spatula
Small Saucepan With Lid
Pastry Brush Set
Offset Spatula

Ingredients

10 ounces bittersweet chocolate (about 65-70% cacao) divided
11 tablespoons unsalted butter divided and softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract or vanilla bean paste
Pinch kosher salt
8 large eggs at room temperature and separated
1 cup all-purpose flour well sifted
1/2 cup granulated sugar
1 cup apricot jam ideally the smoothest variety possible
2 tablespoons aged rum
3/4 cup heavy cream plus more whipped cream for serving
1 tablespoon honey

Instructions

Melt The Chocolate: Coarsely chop half of the chocolate then, using the microwave or a double-boiler, melt the chocolate. Set aside to cool to room temperature.
Prepare The Cake Pan: Line the bottom of an 8-inch springform pan with parchment paper, then butter, and flour the pan. Heat the oven to 325ºF and arrange a rack in the middle.
Make The Cake Batter: In the bowl of a stand mixer, fitted with a paddle attachment, beat together 10 tablespoons (5 ounces) of the butter, all the confectioners' sugar, vanilla, and a pinch of salt on medium speed until creamy and well blended, about 2 minutes. Add the egg yolks, one by one, and beat the mixture on medium-high speed until pale yellow and very light in texture, about 2 minutes more. Reduce mixer speed to low and mix in the melted chocolate. Add the flour and blend on low speed until just combined – the batter should be thick.
Whip The Egg Whites: In a second bowl using an electric mixer, whip the egg whites on low until a lot of small bubbles appear, about 1 minute. Increase mixer speed to medium, add the sugar tablespoon by tablespoon until glossy, until soft peaks form, about 3 to 4 minutes.
By hand, stir about one-third of the egg whites into the chocolate base to lighten the batter. When the first addition is combined, carefully add the rest of the whites and fold very gently until no streaks of white remain.
Bake The Cake: Pour batter into prepared pan and smooth top. Bake until a toothpick inserted in the center comes out with just a few crumbs, and the top is set, about 50 to 55 minutes. Remove pan from oven, run a knife around the inside edge to separate the cake from the pan. Set aside to cool completely.
Make The Apricot Glaze: When the cake is cool, make the apricot glaze. Combine the apricot preserves and rum in a small saucepan and heat, stirring, until thinner in consistency and hot, 2 to 3 minutes. Strain glaze through a sieve, using a spatula to push on the solids. Let cool slightly.
Slice The Cake In Half: Remove the sides from the springform pan. Invert the cake and place back on the springform base, so that the parchment paper is facing up (this is now the top of your cake). Discard the paper, and cut the cake into two equal, horizontal layers. Spread about half of the apricot glaze between the two layers, replace the top, then brush remaining glaze on the top and sides of the cake. Place the cake on a wire rack set over a baking sheet.
Make The Chocolate Ganache: For the ganache, place the remaining 5 ounces of chopped chocolate in a heatproof bowl. In a small saucepan, mix together the cream, honey, butter, and salt over medium heat until just simmering and combined. Pour the cream mixture over chocolate and allow to stand, about 2 min.
Using a rubber spatula, gently stir together the chocolate mixture until glossy and smooth. Allow mixture to cool until no longer warm to the touch, stirring often, about 15 to 20 minutes.
Coat The Cake In Ganache: Working quickly, pour the ganache over the glazed cake, allowing the chocolate to run over the edges. If necessary, use a small offset spatula to cover any bare spots. Transfer the cake to the refrigerator to allow glaze to set, about 30 minutes. Serve with whipped cream.

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Nutrition

Serving: 1servingCalories: 548kcalCarbohydrates: 65gProtein: 9gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 204mgSodium: 76mgPotassium: 270mgFiber: 3gSugar: 33gVitamin A: 926IUVitamin C: 2mgCalcium: 62mgIron: 3mg

Keyword chocolate cake, Classic Austrian dessert