Sachertorte
- 30m Prep Time
- 55m Cook Time
- 2h Ready In
A classic Austrian chocolate torte with apricot jam filling and a bittersweet chocolate glaze. This version is lighter due to extra egg whites.
Ingredients
- 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 Bittersweet Chocolate Glaze or Frosting (opens in new tab)
- 1 (Whipped Cream) (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 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 Bittersweet Chocolate Glaze or Frosting
- 1 (Whipped Cream)
Let's Cook
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Step 1.
Grate: 6 ounces (170g) semisweet or bittersweet chocolate
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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
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Step 3.
Beat in one at a time: 6 large egg yolks (whites reserved)
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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
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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
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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.
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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
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Step 8.
Cover the cake with: Bittersweet Chocolate Glaze or Frosting
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Step 9.
For a really Viennese effect, garnish each slice with a great gob of schlag, or: (Whipped Cream)