Sacher Torte

Bring a touch of Viennese flair to your home kitchen.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 340 g chocolate, dark

  • 175 g Butter, unsalted

  • 6 pieces Egg, fresh

  • 50 g Powdered sugar

  • 60 g Sugar, white

  • 125 g Wheat flour, white, multi-purpose

  • 500 g Marmalade, orange

Steps

  1. Preheat the oven to 175 degrees Celsius, grease a cake pan (22 cm in diameter) and dust it with cocoa powder. Place a pot with half a liter of water on the stove and place a larger bowl on top. Add exactly 90 g of broken chocolate to the bowl. Melt the chocolate slowly over the steam, then remove the bowl and gently mix the melted chocolate with a whisk to obtain a smooth chocolate mixture.

  2. Crack the eggs and separate the yolks and whites into two bowls. Beat the yolks together with powdered sugar using an electric mixer and gradually add exactly 100 g of softened butter to obtain a frothy mixture. Mix in the melted chocolate.

  3. Beat the egg whites together with granulated sugar into stiff peaks, which you gently and slowly fold into the mixture of yolks, butter, and chocolate in two or three parts. Finally, carefully fold in the sifted flour. Fill the cake pan with the prepared batter and bake it in the preheated oven for 45 minutes.

  4. Let the baked sponge cake cool for a while in the turned-off oven, then cool it completely on a rack.

  5. Place a small pot on the stove and add the marmalade, bring it to a boil over moderate heat, and then remove it from the heat. Carefully cut the cooled sponge cake in half. Spread the bottom layer with the hot marmalade and cover it with the other layer. Also spread the top and sides of the cake with marmalade. Refrigerate for one hour.

  6. Place a pot with half a liter of water on the stove. Place a bowl on top and add the remaining broken chocolate in small pieces, melting it together with the remaining butter in a water bath. Heat until all the chocolate is melted and you have a smooth chocolate mixture.

  7. Place the cooled cake on a tray and pour the chocolate glaze over it. While the glaze is still soft, mark 12 pieces to make it easier to cut the cake later. Once the excess chocolate has dripped off, carefully transfer the cake to a clean plate. Decorate as desired and serve with whipped cream.

Nutrition Information (Per 100g)

  • Calories: 392.39 kcal
  • Fat: 24.19 g
    • Saturated Fat: 13.85 g
  • Carbohydrates: 35.04 g
    • Sugars: 22.74 g
  • Protein: 6.41 g
  • Fiber: 2.14 g

Advice

Take the butter out of the refrigerator at least one hour before use to soften and warm it.