Sacher Torte with Juicy Chocolate Glaze

A symbol of Vienna dating back to 1832. The original recipe is a closely guarded secret, but this cake is an excellent approximation of the original. Juicy, not too sweet, and so light that it melts in your mouth. Serve it with whipped cream for the perfect finish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 8 pieces Egg, fresh

  • 1 pinch Salt, table

  • 200 g Butter, unsalted

  • 300 g Powdered sugar

  • 200 g Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • 200 g chocolate, dark

Glaze

  • 8 spoon Sour cream

  • 300 g chocolate, dark

  • 450 g Marmalade, orange

Steps

  1. Preheat the oven to 170 degrees Celsius. Place baking paper on the bottom of a cake pan (26 cm in diameter) and grease the sides with butter.

  2. Beat the egg whites with a pinch of salt and gradually add 150 g of powdered sugar, one spoonful at a time. Beat until you get stiff peaks. Melt the chocolate over a double boiler.

  3. Cream the butter until fluffy. Pour in the melted chocolate and mix until you get a uniform mixture. While mixing, add the egg yolks, one at a time, and the remaining 150 g of powdered sugar.

  4. Gently fold the beaten egg whites into the chocolate mixture, then add the flour mixed with baking powder. Pour the batter into the pan and bake in the preheated oven for 1 hour. Check if it's done with a toothpick. If needed, extend the baking time by an additional 10 minutes.

  5. Let the baked sponge cool (see advice) and cut it in half. If it's very tall, you can also cut it into three layers.

  6. Heat the marmalade over low heat until you get a smooth and liquid mixture, then spread it over the bottom layer of the sponge (don't skimp!). Place the top layer on the spread sponge, then use the remaining marmalade to coat the entire cake.

  7. Mix the sour cream well with a hand whisk. Melt the chocolate over low heat, let it cool to lukewarm, then mix it with the sour cream to get a smooth chocolate glaze without lumps.

  8. Spread the prepared glaze over the top and sides of the cake. Chill the dessert well before serving.

Nutrition Information (Per 100g)

  • Calories: 366.63 kcal
  • Fat: 20.03 g
    • Saturated Fat: 11.36 g
  • Carbohydrates: 39.15 g
    • Sugars: 26.67 g
  • Protein: 6.14 g
  • Fiber: 1.98 g

Advice

Let the baked sponge cool for 2 minutes at room temperature, then invert it onto a serving plate so that the top layer is on the bottom. This will give you a perfectly flat sponge. To make the cake truly juicy, store it in the refrigerator overnight and only pour the chocolate glaze over it the next day.