baking · vegetarian
Sachertorte
Viennese chocolate cake layered with apricot jam under a glossy dark chocolate glaze.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Equipment
You'll need: Oven, Springform pan.
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Method
-
1
Beat butter and powdered sugar, add yolks one at a time, then chocolate.
-
2
Whip whites with sugar to soft peaks; fold into the batter alternately with flour.
-
3
Bake in the springform at 180°C (350°F) for 45–50 minutes; cool.
-
4
Split horizontally, fill with apricot jam and brush jam over the top and sides.
-
5
Pour over the warm glaze, smooth once, and set; serve with whipped cream.
