Sachertorte

A dense, matte chocolate sponge cake sliced to hold a thin layer of tangy apricot jam. The whole cake is coated in a mirror glaze that snaps under the fork.

• Prep time: 40 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 600
• Protein: 9 g
• Carbs: 67 g
• Fat: 32 g

Ingredients

• 150 g Dark chocolate ( chopped )
• 75 g Minimum butter sweet ( in pieces )
• 75 g White sugar
• 3 piece Egg ( separated )
• 75 g Wheat flour ( sifted )
• 100 g Apricot jam (extra or classic) ( slightly heated )
• 0.5 tsp Vanilla extract

Instructions

1. Chocolate-butter fusion

   Melt the dark chocolate and butter in a double boiler. The mixture must be smooth, shiny, and lump-free. Let it cool slightly off the heat.

2. Yolk mixture

   Separate whites from yolks. Whisk yolks with part of the sugar and vanilla extract until the mixture whitens and becomes foamy. Stir in the melted chocolate.

3. Whipping whites

   Whip egg whites until stiff with the remaining sugar. They should form a peak on the whisk. Gently fold them into the mixture with the flour to avoid breaking them.

4. Baking the sponge

   Pour into a mold and bake at 170°C. The sponge is done when a knife blade comes out clean. Let cool completely before unmolding.

5. Apricot coating and glazing

   Slice the sponge horizontally in two. Spread apricot jam in the center and on the outside edges. Pour the melted chocolate glaze in one go to coat the entire cake evenly.

Chef's tips

• Do not overwork the batter after adding the flour to keep it moist.
• If the jam has chunks, blend it for a perfect smooth finish under the glaze.

Storage

Keeps for 3 to 4 days at room temperature under a cake dome. Avoid the fridge as it hardens the chocolate.