Austrian chocolate cake SacherTorte Recipe

Name: Austrian chocolate cake SacherTorte
Prep time: 55 min
Cook time: 50 min
Total time: 105 min
Yield: 8
Cuisine: Austrian
Ingredients: 95g Butter; 25g Sugar powder; 1/2ts Vanilla extract; 4 Egg yolk; 87g Dark Chocolate; Meringue (4 Egg white + 45g sugar); 93g Plain flour; Apricot jam; 100g Dark chocolate; 50g Fresh cream; 2g Leaf gelatine

by Cooking Tree 2022-08-28

written by Cooking Tree Published: 2022-08-28Last Updated on 2022-08-14

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In Cooking Tree, we’re serving up delicious Austrian chocolate cake SacherTorte, and we’ll show you how to make it from scratch.

More delicious chocolate cake with apricot jam~

I made Sachertorte! Sachertorte is a traditional Austrian cake with apricot jam spread on a chocolate cake sheet and coated with chocolate.

It is heavier than the basic sponge cake sheet and has a deeper taste with melted chocolate. The apricot jam moisturizes the sheet and the refreshing taste goes well together

I think the harmony is really good! When making a cake sheet, I think it is necessary to add a moist, elastic, and well-whipped meringue to ensure that the sheet is baked evenly.

It’s really luxurious cake~☆

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Austrian chocolate cake SacherTorte
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Rating: 5.0/5
( 80 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

95g Butter
25g Sugar powder
1/2ts Vanilla extract
4 Egg yolk
87g Dark Chocolate
Meringue (4 Egg white + 45g sugar)
93g Plain flour
Apricot jam
100g Dark chocolate
50g Fresh cream
2g Leaf gelatine

Instructions

Put butter in a bowl and loosen gently, then add sugar powder and vanilla extract and mix.
Add one egg yolk and mix, then add melted chocolate and mix.
Divide the meringue into 2 batches and mix. Sift the flour through a sieve and mix.
Pour the dough into an oven pan coated with butter and flour and flatten it. Bake it in an oven preheated to 170 degrees for 50 minutes, then cool it.
Cut the top of the cake and cut it into 2 equal parts.
After applying apricot jam on one sheet, put another sheet on top and apply the jam on the top and sides.
Put the chocolate and whipped cream in a beaker and heat in the microwave for about 40 seconds to melt, then add the soaked gelatin and mix. Cool to 35-40 degrees.
Pour (7) all over the cake.

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