For me, Sachertorte is one of those classics where the right ingredients and a little patience make all the difference. Since we haven't been able to get fresh apricots here in Mexico so far, we make our apricot jam ourselves from dried apricots this time. That works wonderfully and gives the torte a particularly intense fruity note.
Ingredients
For the cake
- 6 medium eggs
- 130 g soft butter
- 110 g powdered sugar
- ½ vanilla pod, seeds scraped out
- 130 g dark couverture chocolate, melted
- 110 g granulated sugar
- 130 g plain flour
For the filling
- 100 g apricot jam
For the glaze
- 80 ml water
- 200 g granulated sugar
- 170 g dark couverture chocolate, chopped
Also
- Butter and flour for the springform pan
- a little granulated sugar for sprinkling
Method
- Sponge batter: Grease a 24 cm springform pan with butter and dust with flour. Separate the eggs. Beat the butter with the powdered sugar and the vanilla seeds for several minutes until creamy and clearly increased in volume. Stir in the lukewarm melted couverture, then gradually stir in the egg yolks.
- Beaten egg whites: Preheat the oven to 170 °C. Beat the egg whites with the granulated sugar until creamy. Stir a third of the egg whites into the chocolate mixture. Gently fold in the remaining egg whites together with the flour.
- Baking: Pour the mixture into the prepared springform pan and bake on the middle rack for about 50 minutes.
- Cooling: Sprinkle the finished cake with a little granulated sugar, turn it out onto a rack and let it cool in the pan.
- Filling: Remove the cooled cake from the pan and cut it in half horizontally. Warm the apricot jam and stir until smooth. Spread the bottom layer with about 3 tbsp jam, place the second layer on top and coat the whole torte with the remaining jam.
- Glaze: For the glaze, bring the water and sugar to the boil and simmer for about 1 minute. Remove from the heat and dissolve the chopped couverture in it. Let the glaze cool a little, then pour it over the torte and smooth it with a palette knife.
- Chilling: Chill the torte for at least 3 hours.
Sabine's Tip
Patience pays off with Sachertorte. If possible, let it rest overnight. The next day the flavours have come together beautifully and the torte tastes even moister and more rounded. And the apricot jam should be a really good one – it makes a clear difference in taste.
Makes 12 slices.
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