Sachertorte

⏱ 80 mins 🍽 1 cake 🏷 Dessert

This is the celebrated Sachertorte, a luxurious Austrian dessert. It features dense chocolate cake layers, which are filled with pureed apricot jam. The entire cake is then coated in a smooth, rich chocolate glaze. After chilling to set, it is customarily presented with a dollop of whipped cream. The recipe yields one complete cake.

Sachertorte

Ingredients

  • 1/4 lb unsalted butter
  • 1/2 cup vegetable oil
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking soda
  • 2 cups apricot jam, pureed
  • 1 cup heavy cream
  • 16 ounces fine quality semisweet chocolate or 16 ounces bittersweet chocolate, chopped fine

Method

  1. To begin the torte, place the butter, oil and 1 cup water into a saucepan and heat until boiling.
  2. Using an electric mixer, combine the sugar, flour and cocoa powder in a bowl for 30 seconds. With the mixer running, pour in the hot butter mixture. Then beat in the eggs, buttermilk, vanilla and baking soda.
  3. Mix the batter until just combined. Transfer it to a prepared 9 inch deep cake pan. Bake on the middle shelf of a 350F oven for 55 to 60 minutes, until a tester is clean.
  4. Allow the torte to cool in its pan on a rack for 5 minutes. Then turn it out onto the rack to cool fully.
  5. Using a long serrated knife, slice the cooled torte horizontally into three equal layers. Place the top layer upside down on a small rack and cover it with roughly 2/3 cup of the jam.
  6. Position the middle layer on top of the first and spread it with about 1/2 cup of jam. Then place the final layer, inverted, onto the stack.
  7. Coat the top and sides of the assembled torte with the rest of the jam. Refrigerate for at least 2 hours until thoroughly chilled.
  8. For the glaze, bring the cream to a boil in a saucepan. Place the chopped chocolate in a bowl and pour the hot cream over it.
  9. Stir the mixture until the chocolate has melted completely and the glaze is smooth. Let it cool until it is lukewarm, thickened but still pourable.
  10. Set the torte on a rack over a jelly-roll pan. Pour the lukewarm glaze over the cake, spreading it to cover the top and sides evenly.
  11. Chill the glazed torte for 1 hour, or until the glaze is firm. Serve with whipped cream.

Nutrition (per serving)

Sodium2638700 mg

Recipe details

CategoryDessert
AuthorPoppy