German cuisine · Desserts & Sweets

Sachertorte

A dark chocolate sponge cake layered with apricot jam and coated in a mirror-smooth chocolate glaze.

Ingredients · for 8 servings

• 130g dark chocolate (for the sponge)
• 130g soft butter
• 110g icing sugar
• 6 eggs
• 100g sugar
• 130g flour
• 1 pinch salt
• 200g apricot jam
• 150g dark chocolate (for the glaze)
• 200g sugar for the glaze
• 200ml cream

Instructions

1. Preheat the oven to 170°C conventional heat, line the base of a 24cm springform pan with baking paper, and melt the chocolate for the sponge over a bain-marie.
2. Beat the butter with the icing sugar for 5 min. until pale and fluffy, stir in the egg yolks one at a time, then fold in the lukewarm chocolate.
3. Whisk the egg whites with the salt until stiff, sprinkling in the sugar as you go; stir in a third of the meringue, then fold in the rest alternately with the sifted flour.
4. Pour the batter into the pan, smooth the top and bake for 50–55 min. until a skewer comes out with just a few moist crumbs; let rest in the pan for 10 min., then turn out and let cool completely.
5. Slice the cake horizontally once, spread the warmed, strained apricot jam over the cut surface and all over the outside, then let it dry for 15 min.
6. Boil the sugar with 125ml water at a rolling boil for 5 min., let cool briefly, melt the chocolate into it, then pour the glaze over the cake in one smooth motion; let set and serve with whipped cream.