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Sachertorte

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Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 130 g dark couverture chocolate broken up (min. 55% cocoa content)
  • 1 tsp vanilla paste
  • 150 g softened butter
  • 100 g icing sugar
  • 6 eggs separated
  • 100 g castor sugar
  • 140 g plain wheat flour sifted
  • 300 g apricot jam sieved
  • 10 ml dark rum
  • 160 ml water
  • 250 g castor sugar
  • 150 g dark couverture chocolate (extra) broken up (min. 55% cocoa content)
  • unsweetened whipped cream to garnish

Equipment

  • You’ll need a 24cm spring form cake tin greased and lined for this recipe as well as whisk attachment for your mixer

Method
 

  1. Assemble your ingredients for the cake
  2. Assemble your ingredients for the glaze
  3. Pre heat your oven to 170c
  4. Grease your spring form cake tin with a little butter and line with baking paper
  5. Carefully melt over simmering water the 130g of chocolate
  6. Let the chocolate cool a little after it melts
  7. In your mixer bowl whisk the butter, vanilla and icing sugar
  8. mix until creamy and light
  9. One by one add the egg yolks to the creamed butter
  10. Whisk until they are well incorporated
  11. Next gradually add the melted chocolate to the butter mixture
  12. Mix well
  13. In a separate clean bowl whisk the egg whites and caster sugar
  14. Mix till meringue like
  15. Place the egg white on top of the butter chocolate mix
  16. Next add the sifted flour
  17. fold the egg whites and flour through the butter mix
  18. Transfer the mix to your cake tin
  19. Bake for approximately 40-45 minutes, until the surface of the cake yields slightly to the touch
  20. When done remove the cake from oven and let cool for 15-20 minutes before attempting to turn out and remove the baking paper
  21. Finally on your cake cooling rack let the cake cool completely
  22. Meanwhile prepare the chocolate glaze
  23. In a clean saucepan boil the water and castor sugar for five minutes
  24. Remove the sugar syrup from the stove and cool for 5 minutes
  25. Stir in the 150g of extra chocolate
  26. Continue stirring until the mixture is smooth
  27. Let the chocolate mix cool to just warm
  28. Warm the apricot jam (with a little dark rum)
Now we are ready to assemble the cake
  1. Using a serrated slice the cake horizontally, leaving the bottom half slightly thinner than the top half
  2. Again using a serrated knife gently trim the domed surface of the top half
  3. Next paint the top of both halves with warmed apricot jam
  4. Place the top half on top of the bottom half
  5. Paint the sides of the assembled cake with apricot jam
  6. Finally pour the chocolate glaze over the cake using a palette knife to smooth the surface
  7. Let the cake ‘set’ for a few hours before serving with whipped cream and maybe a coffee

Notes

One of the criticisms occasionally aimed at this cake is that the texture is a little ‘dry ‘which some may find appealing.
Serving it with whipped cream or double cream (and a coffee) gives a good balance