Sacher Torte
A classic Austrian Chocolate Cake, coated in apricot jam and chocolate glaze, served with Chantilly Cream
Ingredients
Chocolate Cake
- 185 g semi sweet dark chocolate
- 185 g unsalted butter room temp
- 170 g caster sugar
- 6 eggs separated
- 1 tsp vanilla extract
- ¼ cup milk
- 330 g self raising flour sifted
- 500 g apricot jam
Chocolate Glaze
- 185 g sugar
- ⅓ cup water
- 185 g dark chocolate
- 1-2 drops vegetable oil
Instructions
Chocolate Cake
- Pre heat oven to 150° C and butter, flour and sugar 2 x 20cm sandwich tins. Line the bottom of the tins with a disc of baking paper
- Melt chocolate over gently simmering water, then remove from heat to cool slightly
- In a stand mixer, beat the butter on medium speed for a few minutes
- Add the caster sugar and beat until light and fluffy
- Add cooled chocolate and beat until blended
- Add egg yolks, one at a time and beat after each addition, until combined
- Mix in the vanilla and milk
- Fold through the sifted flour
- In a separate bowl, beat the egg whites to stiff peaks.
- Fold through a small amount of the whipped egg whites into the chocolate mixture, to loosen the mix, then continue folding through the rest of the egg whites
- Divide the mixture into the 2 tins and bake for 35-40 minutes
- Remove cakes from the tins and cool on a cooling rack
- Once cooled, trim the surface of the cakes so the tops are flat
- Heat the apricot jam in a small saucepan over medium heat, then push it through a sieve.
- Spread the sieved jam liberally over the cake and sandwich together. Continue to spread the entire cake with the rest of the jam, then allow to cool and set
- Once the glaze is made (see below), spread it quickly over the entire cake and allow to set
- Serve with Chantilly Cream
Chocolate Glaze
- Heat the sugar and water in a small saucepan and bring to a simmer. Make sure all of the sugar has dissolved. Allow syrup to cool
- While the syrup is cooling, melt the chocolate in a double boiler and allow that to cool as well
- Gradually beat the chocolate into the syrup.
- Mix through the oil and immediately pour over the cake and spread evenly