Sacher Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
Softened unsalted butter (1 stick/½ cup)
02 -
1 cup of white sugar
03 -
6 large eggs, separate yolks from whites
04 -
Melted semi-sweet chocolate (4 oz, let cool)
05 -
1 teaspoon vanilla
06 -
All-purpose flour (1 cup)
07 -
A tiny pinch of salt
→ Filling
08 -
½ cup of apricot jam
→ Chocolate Glaze
09 -
1 cup sugar
10 -
½ cup of water
11 -
Chopped semi-sweet chocolate (4 oz)
# Instructions:
01 -
Turn the oven on to 350°F (175°C) and let it heat. Butter a 9-inch springform pan and line the bottom with some parchment paper.
02 -
Cream softened butter with ½ cup sugar until fluffy. Mix in the yolks, one at a time, then add the cooled, melted chocolate and vanilla.
03 -
Whisk egg whites with a pinch of salt until they’re frothy and soft peaks form. Slowly add the rest of the sugar and keep whipping until stiff peaks appear.
04 -
Carefully fold the whipped egg whites into the chocolate mix in three batches, switching off with the flour to keep it airy.
05 -
Pour batter into the prepared pan and bake for 45-50 minutes. It’s done when a toothpick comes out clean.
06 -
Let the cake sit in the pan for about 10 minutes. Then, take off the sides and let it cool off completely.
07 -
Cut the cake in half horizontally. Spread apricot jam evenly on the bottom layer and put the top back on.
08 -
Bring the sugar and water to a boil for 5 minutes. Take it off the heat, then stir in the chopped chocolate until smooth.
09 -
Pour the warm glaze all over the cake, smoothing it out evenly, and let it settle at room temperature.
# Notes:
01 -
A dessert from Austria that’s known worldwide.
02 -
People usually serve it with whipped cream on the side.
03 -
Make sure to pour the glaze while it’s warm for a polished look.
04 -
The batter needs to stay light and fluffy, so fold gently.