Sacher Torte Recipe
Serves 24
30 mins prep
40 mins cook
70 mins total
This Sacher Torte recipe is a simplified, modern take that retains its classic, irresistible flavor. The cake is decadently rich and chocolaty, with a crumb that strikes the perfect balance between dense and light. Generously layered with apricot jam for added moisture and a touch of fruity sweetness, it's topped off with a smooth, delectable chocolate ganache.
Cake
Apricot Filling
Ganache Icing
Optional
Bake the Cake
Prep Baking Pan: Preheat the oven to 350°F. Generously grease a 10-inch springform pan with soft butter. Line the bottom with a round of parchment paper and dust the sides with cocoa. Set aside.
Melt Chocolate: Place the chopped chocolate in a bowl over simmering water. Cover until partially melted, then uncover and stir until fully melted and smooth. Remove from heat and let it cool to about 104°F—cool enough to prevent the egg yolks from cooking.
Prepare Wet Ingredients: Using a hand mixer (or a stand mixer with a paddle attachment), beat the butter at high speed until creamy. Add half of the sugar and continue beating until the mixture is pale and fluffy, scraping down the sides as needed, about [timer minutes=5]5 minutes[/timer]. Reduce speed to low and gradually mix in the melted chocolate. Stir in the vanilla and almond extracts. Add the egg yolks one at a time, beating for about [timer minutes=0.5]30 seconds[/timer] between each addition.
Whip Egg Whites: In a separate bowl, using a hand mixer (or a stand mixer with a whisk attachment), whisk the egg whites with the salt and lemon juice on low speed until foamy. Gradually add the remaining sugar while increasing the speed, and beat until the egg whites form well defined peaks, about [timer minutes=5]5 minutes[/timer]. Do not over-beat.
Combine Ingredients: Using a rubber spatula, gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites gently and evenly, scraping the bottom of the bowl as you go. Avoid over-mixing.
Make Batter: Combine the flour, cornstarch, and baking powder. Sift this mixture into the chocolate-butter-egg mixture in two batches, stirring just until incorporated and no lumps remain.
Bake: Pour the batter into the prepared pan and level it with a spatula. Tap the pan on the counter and rotate it to distribute the batter evenly. (Tip: For an even cake top, wrap a cake strip around the pan.) Bake for [timer minutes=40]40 to 50 minutes[/timer], until a tester inserted in the center comes out clean.
Cool: Remove the cake from the oven and let it cool for a couple of minutes. Run a spatula around the edges to loosen the cake, then invert it onto a wire rack. Remove the parchment paper and allow the cake to cool completely.
Tip: If you plan to ice the cake the next day, leave the parchment paper on.
Apricot Filling
Jam Syrup: Heat the apricot jam with water in a small saucepan. Cook until it thickens to a honey-like consistency, about [timer minutes=2]2 minutes[/timer]. Remove from the stove, let it cool slightly, then stir in the rum extract.
Cake Assembly
Prepare Cake Layers: Carefully slice the cake horizontally into three layers using a sharp, long knife. To ensure even layers, first mark the cake's edge with a small knife before cutting through.
Handle Layers Carefully: Slide the layers onto parchment paper or use a cake lifter to prevent them from breaking. Arrange four strips of parchment paper (4 by 12 inches) on the cake stand, overlapping at the corners, to keep the stand clean during icing.
Layer the Cake: Reserve the flat cake bottom for the top layer. Select the sturdiest of the remaining cake layers and place on the cake stand. Spread ¼ of the apricot jam syrup evenly over this layer. Repeat with the second layer and another ¼ of the syrup. Use the flat-bottomed layer for the top, spreading the remaining syrup evenly over the top and sides. Let the cake sit for about [timer minutes=20]20 minutes[/timer] to allow the jam to set.
Ganache Icing
Prepare Ganache: Heat the cream in a medium saucepan over medium heat just until it begins to boil. Add the chopped chocolate and stir for one minute. Remove from heat and continue stirring until the chocolate is fully melted and smooth. Stir in the honey. Let the ganache sit at room temperature, uncovered, for [timer minutes=10]10 to 15 minutes[/timer], stirring occasionally, until it reaches a thick, pourable consistency. Monitor this stage carefully to avoid the ganache becoming too thick to spread.
Ice the Cake: Pour the ganache slowly over the center of the cake, allowing it to spread over the top and trickle down the sides. The ganache on the sides should be a thinner layer than on top. Smooth the top with a metal spatula if necessary, then smooth the sides.
Final Touches: Carefully remove the parchment strips. Decorate the cake with a dusting of cocoa or writing "Sacher" on top. Serve each slice with a dollop of whipped cream.