Classic Sachertorte Recipe (Austrian Chocolate Cake)
Sachertorte is a famous Austrian dessert known for its rich, chocolatey goodness. This classic cake features a smooth layer of apricot jam nestled between two moist layers of chocolate cake, all covered in a glossy chocolate glaze. Whether you are looking for a special occasion dessert or just want to indulge your sweet tooth, this Sachertorte recipe has got you covered. Let’s dive into how to create this delightful dessert and discover its health benefits too.
WHY YOU WILL LOVE THIS RECIPE
This Classic Sachertorte recipe stands out because it can be made healthier without compromising its rich flavor. With simple ingredient swaps, you can create a lighter option that still feels indulgent. Plus, it’s great for meal prep! You can bake it in advance and enjoy it throughout the week. It’s perfect for portion control and satisfies cravings without the guilt.
HOW TO MAKE Classic Sachertorte
EQUIPMENT NEEDED
- 9-inch (23 cm) springform pan
- Mixing bowls
- Whisk
- Electric mixer
- Heatproof bowl
- Parchment paper
- Wire rack
- Saucepan
Ingredients You’ll Need
- 4 oz (115g) dark chocolate (60–70% cocoa), chopped
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- 6 large eggs, separated
- ¼ cup (50g) granulated sugar (for egg whites)
- 1 cup (120g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup (120g) apricot jam, warmed and strained if needed
- 4 oz (115g) dark chocolate
- ½ cup (120ml) heavy cream
STEP-BY-STEP INSTRUCTIONS
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Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
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Melt the dark chocolate in a heatproof bowl placed over simmering water. Once melted, remove from heat and let cool slightly.
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In a large mixing bowl, beat the softened butter with ½ cup of granulated sugar until light and fluffy. Gradually add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
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In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.
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Gently fold the egg whites into the chocolate batter in 2–3 parts. Sift in the flour and gently fold until well combined.
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Pour the batter into the prepared springform pan, smoothing the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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Once cooled, cut the cake in half horizontally. Spread half the apricot jam in the middle, place the top layer back on, and spread the remaining jam over the top and sides.
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For the glaze, heat the cream in a saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth and glossy.
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Place the cake on a wire rack over a tray. Pour the chocolate glaze over the cake, allowing it to cover the top and sides evenly. Allow the glaze to set at room temperature or chill until firm.
HOW TO SERVE Classic Sachertorte
To serve your Sachertorte, consider cutting it into smaller slices to control portion sizes, especially if you are watching your calorie intake. This cake pairs wonderfully with a side of fresh berries or a dollop of Greek yogurt for added protein. For a healthy serving, aim to enjoy one small slice along with your fruit and yogurt, making it a balanced dessert that feels luxurious without the extra calories.
STORAGE & FREEZING: Classic Sachertorte
You can store Sachertorte in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Wrap slices tightly in plastic wrap, then aluminum foil, and store them in the freezer for up to three months. When ready to enjoy, simply thaw overnight in the refrigerator.
SERVING SUGGESTIONS
Elevate your Sachertorte by serving it with a side of fresh raspberries or strawberries. You could also add a dollop of whipped cream or Greek yogurt for a creamy contrast that also adds protein. These options help to balance the sweetness and create a more wholesome dessert experience.
VARIATIONS
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Healthier Version: Swap out the granulated sugar for a sugar alternative, and use whole wheat flour instead of all-purpose flour. This healthy version reduces the calorie count while adding fiber.
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High-Protein or Low-Carb Version: To boost protein, consider incorporating protein powder into the mix. This makes it a high-protein meal option. For a low-carb version, use almond flour instead of regular flour and a sugar substitute like Stevia.
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Air Fryer Version: If you want to try an air fryer, reduce the temperature to 300°F (150°C) and cook for about 30-35 minutes. This can result in an even more moist and tender cake.
FAQs
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Is Sachertorte gluten-free?
- Traditional Sachertorte is not gluten-free due to the use of all-purpose flour. However, you can make it gluten-free by substituting with almond flour or a gluten-free flour blend.
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Can I store Sachertorte in the refrigerator?
- Yes, you can store it in the refrigerator, but it’s better kept at room temperature to maintain its texture. If kept in the fridge, cover it to prevent it from drying out.
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How can I make a low-calorie version of Sachertorte?
- You can reduce the sugar content by using sugar substitutes and can consider using Greek yogurt in the batter to reduce calories while adding protein.
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Does this recipe contain dairy?
- Yes, this recipe uses unsalted butter and heavy cream. If you are looking for a dairy-free option, substitute with coconut cream and dairy-free margarine.
MAKE-AHEAD TIPS FOR Classic Sachertorte
Sachertorte is an excellent candidate for make-ahead desserts. Bake the cake a day or two in advance and store it in a cool place until you are ready to serve. The flavors actually meld together better when it sits for a day. You can also prepare your apricot jam and chocolate glaze ahead of time to save even more time. This way, you can easily assemble the cake on the day of serving, making it a great choice for meal prep, parties, or special occasions without the last-minute stress.
Enjoy creating this delightful Classic Sachertorte recipe! Whether you stick to the traditional recipe or opt for a healthier spin, you are sure to impress with your baking skills. As always, remember moderation is key, so savor each bite of your chocolatey creation!
Classic Sachertorte
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
- Melt the dark chocolate in a heatproof bowl placed over simmering water. Once melted, remove from heat and let cool slightly.
- In a large mixing bowl, beat the softened butter with ½ cup of granulated sugar until light and fluffy. Gradually add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- In a separate bowl, whisk the egg whites with a pinch of salt until foamy. Gradually add ¼ cup of sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the chocolate batter in 2–3 parts. Sift in the flour and gently fold until well combined.
- Pour the batter into the prepared springform pan, smoothing the top. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, cut the cake in half horizontally. Spread half the apricot jam in the middle, place the top layer back on, and spread the remaining jam over the top and sides.
- For the glaze, heat the cream in a saucepan until just simmering. Remove from heat, add the chocolate, and stir until smooth and glossy.
- Place the cake on a wire rack over a tray. Pour the chocolate glaze over the cake, allowing it to cover the top and sides evenly. Allow the glaze to set at room temperature or chill until firm.