Austrian Chocolate Cake
Original Sachertorte Recipe – Classic Austrian Chocolate Cake Indulge in the rich, chocolatey elegance of Sachertorte, Austria’s most iconic dessert. This dense chocolate cake with apricot jam and a glossy chocolate glaze is beloved worldwide and makes a stunning centerpiece for any celebration or cozy afternoon tea. Meta Description : Bake the original Sachertorte at home with this classic Austrian chocolate cake recipe. Rich chocolate layers, apricot jam, and a shiny chocolate glaze—perfect for holidays or coffee What is Sachertorte? Sachertorte is a luxurious chocolate cake invented in 1832 by Franz Sacher for Prince Metternich in Vienna. Today, it’s an Austrian national treasure, traditionally served with unsweetened whipped cream and a cup of Viennese coffee. Ingredients for Authentic Sachertorte Cake: 6 large eggs, separated 1/2 cup (100 g) granulated sugar 1/2 cup (100 g) powdered sugar 1/2 cup (115 g) unsalted butter, softened 4 oz (115 g) dark chocolate (60–70% cocoa), melted and cooled 3/4 cup (95 g) all-purpose flour Pinch of salt 1 tsp vanilla extract Filling: 1/2 cup (120 g) apricot jam, strained and warmed Chocolate Glaze: 4 oz (115 g) dark chocolate 1/2 cup (100 g) granulated sugar 1/3 cup (80 ml) water Step-by-Step Instructions 1. Prepare the Cake Batter Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan. Melt chocolate and let cool slightly. In a large bowl, cream the butter and powdered sugar until light and fluffy. Add egg yolks one at a time, then stir in melted chocolate and vanilla. In a separate bowl, beat egg whites and granulated sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Sift in flour and salt, and fold gently to avoid deflating the batter. 2. Bake the Cake Pour batter into prepared pan. Bake for 45–50 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes, then remove and cool completely on a rack. 3. Add the Jam Filling Slice cake horizontally to make 2 layers. Spread warm apricot jam on the bottom layer and top with the second layer. Spread a thin layer of jam over the top and sides to seal. 4. Make the Glaze In a saucepan, combine sugar and water, and boil for 5 minutes. Remove from heat and stir in chopped chocolate until smooth. Let cool slightly, then pour over the cake to cover evenly. Tips for a Perfect Sachertorte Use quality dark chocolate for rich flavor. Strain apricot jam for a smooth, professional finish. Let the glaze set at room temperature before slicing. Serve with unsweetened whipped cream to balance the sweetness. How to Serve Sachertorte Sachertorte is best served: At room temperature With a side of whipped cream (traditionally without sugar) With a cup of strong coffee or Viennese-style espresso FAQs Can I make Sachertorte in advance? Yes! Sachertorte tastes even better the next day. Store in an airtight container at room temperature for up to 3 days. Can I freeze it? Yes, freeze unglazed cake layers for up to 2 months. Glaze after thawing for best results. Is Sachertorte gluten-free? The traditional recipe contains flour. To make it gluten-free, substitute with almond flour or a gluten-free blend. Printable Recipe Card Prep Time: 30 mins Cook Time: 50 mins Total Time: 1 hr 20 mins Servings: 10–12 Calories: ~370 per slice Ingredients: (See full list above) Instructions: Make the batter and bake the cake. Slice and fill with jam. Glaze with chocolate syrup. Cool and serve with whipped cream. More Classic European Desserts: [Kaiserschmarrn – Austrian Shredded Pancake] [Apfelstrudel – Viennese Apple Strudel] [Linzer Cookies – Holiday Jam-Filled Cookies] [German Black Forest Cake (Schwarzwälder Kirschtorte)] Loved this Sachertorte? Share it on Pinterest | Comment your experience | Tag #MonzoorsKitchen if you bake it!
2025-05-15 10:43:13 - monzoorskitchen.blospot.com