Sachertorte

The rich and dark Sachertorte, with its wonderful flavor was created by Franz Sacher in 1832 a chef in the royal Vienna household.  

For the Sachertorte Cake

230g (8oz) dark chocolate broken into pieces

2/3 cup softened unsalted butter

1/2 cup caster sugar (superfine sugar)

8 large eggs, separated

1 cup plain flour (all purpose flour)


For the Glaze

1 cup of apricot jam

1 tablespoon lemon juice


For the Chocolate Icing Recipe

230g (8oz) dark chocolate broken into pieces

200g (7oz) caster sugar (superfine sugar)

1 tablespoon light corn syrup (or golden syrup)

1 cup whipping cream (double cream)

1 teaspoon vanilla essence

Making the Chocolate Torte

1.  Grease a 23cm (9 inch) round spring form pan and line the base with non stick baking paper.

2.   Melt the chocolate by placing the chocolate in a heat proof bowl over a pan of simmering water (make sure that the bottom of the bowl is not sitting in the water), then set the bowl of melted chocolate to one side to cool slightly.

3.  In a large bowl cream the butter and sugar until light and fluffy, then add the egg yolks one at a time, beating well after each addition.

4.  Beat in the melted chocolate, then sift the flour over the mixture and fold in until combined.

5.  Beat the egg whites in a clean grease free bowl until stiff, then stir in about a quarter of the egg whites into the chocolate mixture.  Gently fold in the remaining egg whites until combined.

6.  Pour the cake mixture into the prepared cake tin and smooth the top.

7.  Bake for about 50 -55 minutes or until firm to the touch.

8.  Allow the cake to cool in the tin for about 5 minutes, then carefully transfer to a wire rack and leave to cool completely.

Making the Glaze

1.  Heat the apricot jam with the lemon juice in a small saucepan until just melted.

2.  Strain the liquid through a sieve into a bowl.

3.  When the cake has cooled, slice it in half across the middle to make two even size layers.

4.  You now need to brush the top and sides of each cake layer with the apricot glaze, then sandwich them together.

5.  Place the glazed cake onto a wire rack on top of a large tray.

1.  Place the chocolate, sugar, corn syrup (golden syrup), cream and vanilla into a saucepan.  

2.  Heat gently and stir constantly until all the chocolate has melted.  

3.  Simmer gently for about three minutes without stirring.

4.  Pour the icing over the cake (on a wire rack), using a palette knife spread the icing so that it covers the top and sides of the cake.  

5.  Let the icing set, then transfer to a serving plate.

Decorate the sachertorte with fresh cream, chocolate leaves or chocolate curls.