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Sachertorte

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Sachertorte

Cuisine:Austrian

Course:Dessert

30m prep 55m cook 2h ready

A classic Austrian chocolate torte with apricot jam filling and a bittersweet chocolate glaze. This version is lighter due to extra egg whites.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 ounces (170g) semisweet or bittersweet chocolate
  • ½ cup (100g) sugar
  • 1 stick (4 oz or 115g) unsalted butter, softened
  • 6 large egg yolks (whites reserved)
  • ¾ cup dry bread crumbs
  • ¼ cup (25g) finely ground blanched almonds or almond meal
  • ¼ teaspoon salt
  • 6 egg whites
  • ½ teaspoon cream of tartar
  • 1 cup apricot jam or preserves
  • 1
    • 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped
    • ⅓ cup coffee or water
    • (Pinch of salt)
    • 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
    Sub-recipe steps
    1. Melt in a double boiler, a heatproof bowl set over simmering water, or in a microwave on 50 percent power in 20-second bursts, stirring often just until smooth: 6 ounces semisweet or bittersweet chocolate (60 to 70% cacao), coarsely chopped; ⅓ cup coffee or water; (Pinch of salt)
    2. Remove from the heat. With a silicone spatula, stir in 2 or 3 pieces at a time: 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
    3. Continue to stir—do not beat—until perfectly smooth.
    4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the mixture reaches 90°F. For frosting, let cool further until spreadable. If the frosting becomes too stiff, set the bowl in a larger pan of hot water and stir until softened; or remelt and then cool to 90°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 3 weeks refrigerated.
  • 1
    • 1 cup cold heavy cream
    • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
    • (½ teaspoon vanilla)
    Sub-recipe steps
    1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
    2. Use immediately.

Let's Cook

  1. Step 1.

    Grate: 6 ounces (170g) semisweet or bittersweet chocolate

  2. Step 2.

    Beat in a large bowl, or in a stand mixer with the paddle attachment, at medium-high speed until light and creamy, about 3 minutes: ½ cup (100g) sugar; 1 stick (4 oz or 115g) unsalted butter, softened

  3. Step 3.

    Beat in one at a time: 6 large egg yolks (whites reserved)

  4. Step 4.

    Add the grated chocolate and: ¾ cup dry bread crumbs; ¼ cup (25g) finely ground blanched almonds or almond meal; ¼ teaspoon salt

  5. Step 5.

    Using clean beaters (or transfer the yolk mixture to another bowl, clean the stand mixer bowl, and switch to the whisk), beat in a large bowl at medium-high speed until stiff but not dry: 6 egg whites; ½ teaspoon cream of tartar

  6. Step 6.

    Fold one-quarter of the egg whites into the batter, then fold in the remaining whites. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour.

  7. Step 7.

    Let the cake cool completely in the pan on a rack. Remove the sides of the pan and slice the torte horizontally into 2 layers. Should the top be mounded, reverse the layers so the finished cake has a flat top. Spread between the layers: 1 cup apricot jam or preserves

  8. Step 8.

    Cover the cake with: Bittersweet Chocolate Glaze or Frosting

  9. Step 9.

    For a really Viennese effect, garnish each slice with a great gob of schlag, or: (Whipped Cream)

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