Viennese Chocolate Apricot Torte — Sachertorte
Viennese icon from 1832, dense dark chocolate sponge brushed with apricot jam and coated in a glossy mirror-smooth chocolate glaze, served with unsweetened whipped cream.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Chop 30g dark chocolate for cake. Soften 30g butter. Sift 30g plain flour. Separate 2 eggs, ensure at room temperature. Warm 40g apricot jam with 0.25 tsp water, sieve. Preheat oven to 170°C. Grease 15cm springform tin, line base with parchment.
Bake 1
Melt 30g chocolate in heatproof bowl over barely simmering water, 2–3 minutes, stirring until smooth. Cool 3 minutes. Beat butter and 20g icing sugar 3 minutes until pale and fluffy. Beat in egg yolks one at a time, then vanilla. Beat in cooled chocolate until uniform.
Build
Whisk egg whites with pinch salt to soft peaks. Gradually add 20g caster sugar, whisk to firm glossy peaks. Fold one-third whites into chocolate mixture. Alternate folding remaining whites and sifted flour in three additions, keeping air intact.
Bake 2
Pour batter into prepared tin, smooth top. Bake at 170°C for 30–35 minutes until risen, set, skewer emerges with just a few moist crumbs. Cool in tin 10 minutes, turn out, cool completely about 30 minutes. Trim domed top flat.
Glaze 1
Slice cooled cake horizontally into two even layers. Brush cut surfaces of both layers generously with warm apricot glaze. Sandwich layers together, brush entire outside top and sides with thin apricot glaze. Rest 10 minutes until firm.
Glaze 2
Combine 25g caster sugar and 25ml water in small pan, simmer 2 minutes until dissolved and syrupy. Remove from heat, stir in 25ml cream and 40g chopped chocolate until smooth and glossy. Cool 2 minutes until pourable, coating the back of a spoon thickly.
Rest and plate
Place cake on small rack over tray. Pour glaze in one confident motion over top centre, letting gravity coat sides—do not spread. Rest 45 minutes at room temperature until set firm and shiny. Transfer to serving plate. Whip 40ml chilled cream to soft peaks. Slice cake into 2 wedges, serve each with generous dollop of whipped cream alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.