- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 800 kcal
Quick summary
“Delicious traditional Austrian Sachertorte cake, perfect for parties, with creamy texture and intense flavor.”
What you need to know
- 200g of dark chocolate in the frosting adds intense flavor and creamy texture.
- 35 minutes of baking ensure that the cake is firm and soft at the same time.
- Melting chocolate with heavy cream for the topping is an option for those who don't want to use jelly.
Ingredients
Main
- 150g of dark chocolate
- 100g of butter at room temperature
- 100g of sugar
- 3 eggs
- 100g of all-purpose flour
- 1 tablespoon of apricot jam
- For the topping: 200g of semi-sweet chocolate and 100g of heavy cream.
Instructions
Principal
- Preheat the oven to 180°C and grease the pan with butter and flour.
- Derreta o chocolate em banho-maria e reserve.
- In the mixer, beat the butter with the sugar until it forms a light cream.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the melted chocolate into the butter and egg mixture.
- Add the sifted all-purpose flour and mix gently.
- Pour the batter into the pan and bake for 35 minutes.
- After baking, let the cake cool and unmold.
- Spread the apricot jam over the cooled cake, creating an even layer.
- Prepare the topping by melting the chocolate with the heavy cream and pour over the cake.
- Refrigerate the cake for 30 minutes before serving.
Chef's tips
- Use fresh eggs to improve the flavor and consistency of the cake.
- For a creamier finish, you can use butter rubbed on your hands when unmolding.
- To prevent air bubbles from forming in the batter, gently fold the flour into the batter.
Variations
- For a lighter version, whole wheat flour can be used instead of wheat flour.
- Add 50g of chopped walnuts to the dough for a hint of flavor and texture.
- For a vegetarian version, you can replace the butter with coconut oil.
Substitutions
- Use 200g of milk chocolate instead of semi-sweet for a different topping.
- Replace the heavy cream with creamy whipped cream for a juicier version.
- Replace the apricot jam with raspberry ice cream.
How to store
- Let the cake cool completely before being served to ensure a better texture.
- Serves best 2 hours after preparation, when the jelly has already cooled and the topping is softer.
Can it be frozen?
Cake and frosting should not be frozen. The cake can be refrigerated in a large bowl for 30 minutes before serving.
What to serve with
- The Sachertorte cake is perfect accompanied by hot coffee or tea.
- The cake can be served with vanilla ice cream to balance the cake's intense flavor.
Frequently asked questions
What is the most important ingredient for making a good Sachertorte?
Chocolate is essential, both in the batter and the frosting.
Can the cake be prepared in the refrigerator?
No, the cake should be prepared and served at room temperature to ensure the best flavor and texture.
How can I improve the flavor of the cake?
Add a little vanilla to the melted chocolate for a smoother flavor.
Can I substitute the jam for another dessert?
Yes, you can replace the jam with vanilla ice cream for a juicier version.
How long does the cake last?
The cake should be served at most 2 hours after preparation to ensure the best flavor and texture.
