Hey foodies!

Sachertorte is the most popular Austrian dessert. If you are on vacation in Vienna the Hotel Sacher is a tourist hotspot. There they serve Sachertorte with whipped cream.

It’s a light chocolate cake with apricot jam in the middle covered with chocolate ganache. I personally prefer the chocolate ganache that is used for Sachertorte over chocolate ganache that is made with chocolate and heavy cream. In this recipe, the chocolate ganache is made by a sort of simple syrup and chocolate. Therefore, it has this grainy texture that I love so much.

The apricot jam is homemade, of course. Soon, I will post the recipe for apricot jam. It is so simple but oh so delicious. This time I got my hands on ripe and aromatic apricots so the jam turned out to be my best batch so far.

Sachertorte (Austrian Chocolate Cake) Recipe

Ingredients

For the chocolate cake:

• 140 g butter, at room temperature
• 110 g powdered sugar
• 1 tbsp vanilla extract
• 6 eggs, separated
• 1 pinch of salt
• 140 g dark chocolate
• 110 g caster sugar
• 140 g all-purpose flour

For the filling:

• 300 g apricot jam

For the chocolate ganache:

• 200 g caster sugar
• 125 ml water
• 150 dark chocolate

Directions:

1. Beat butter with powdered sugar and vanilla extract in a bowl until creamy. Beat in one egg yolk at a time to form a thickly foamy mass.
2. Melt the chocolate using the double-broiler method. Let cool slightly. Stir in the butter mixture.
3. Beat egg whites stiff and gradually add caster sugar to get a shiny meringue. Add the meringue and sifted flour to the butter mixture and gently fold it in with a wooden spoon.
4. Line the bottom of a round cake tin with baking paper. Butter the bottom and the sides and coat it with flour. Add the batter in the tin and bake in a preheated oven at 170°C for 55-60 minutes. During the first 10-15 minutes leave the oven door open a finger wide (use a wooden spoon). Close the oven door for the remaining time.
5. Take the cake out of the oven and let cool completely. Take it out of the baking tin. Cut the cake in half and trim the surface as needed to get an even surface.
6. Slightly heat the jam, stir it smoothly, spread the top of the two layers of cake and stack them. Spread the jam also around the whole cake and allow to dry.
7. In a saucepan combine water and sugar to make the ganache. Over medium-high heat let the syrup boil for 5-6 minutes. Let it cool down slightly. Meanwhile, melt the chocolate using the double-boiler method. Gradually add the syrup to the melted chocolate. Stir until you get a smooth ganache. Pour the ganache over the cake. Use a pallet and as few strokes as possible to coat the cake evenly with the ganache.
8. Let the cake dry for a few hours until the ganache has solidified. Serve with whipped cream. Enjoy!

I hope you enjoyed this recipe!

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