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Sacher cake (German: Sachertorte)


The famous Austrian Sacher cake for all fans of chocolate desserts. Delicate cakes, an abundance of chocolate flavor and a juicy fruity note make this cake ideal for all sweet lovers.

Follow the step-by-step instructions to make this classic recipe with ease and enjoy its incredible taste.


Sacher cake recipe

Servings: 10

Calorie content: 374 kcal/100g

Cooking time: 120 minutes

Difficulty of preparation: high


Ingredients for form d 24cm:

  • 250 g dark chocolate
  • 200 g butter
  • 230 g flour
  • 200 g sugar
  • 8 eggs (separate the whites from the yolks)
  • 1 sachet of vanilla sugar
  • salt

For filling and coating:

  • 180 g dark chocolate
  • 90 g butter
  • 6 apricot jam


Recipe step by step:

  • 1. First, turn on the oven to heat up to 180 degrees.
  • 2. Melt the chocolate in a water bath, stirring constantly.
  • 3. Beat softened butter with sugar and a pinch of salt.
  • 4. Add melted chocolate to the butter and egg yolks in turn.
  • 5. Separately, beat the whites with vanilla sugar and a pinch of salt with a mixer until a steep foam forms.
  • 6. Carefully introduce the resulting foam into the chocolate mass, slowly mixing from top to bottom.
  • 7. Add flour to the chocolate mixture, sift through a sieve and mix thoroughly.
  • 8. Lubricate the baking dish with butter and lay out the dough.
  • 9. Bake for an hour, then turn the cake out onto a wire rack to cool.


Sacher cake


Preparing the topping for the cake.

  • Break chocolate into pieces and add butter. Melt in a water bath or microwave.

Let's move on to the final stage.

  • Cut the cake in half horizontally. Brush the bottom with half of the apricot jam.
  • Cover with the top of the biscuit and brush with the remaining jam.
  • Pour chocolate icing on top of the cake, smooth with a knife or spatula and leave for 2 hours to harden.
  • Using a syringe or a pastry bag, you can make the inscription "Sacher", as with a classic serving. And if you add a ball of your favorite ice cream to a piece of cake, the taste will become even brighter.

Tip: another option for the filling and icing is to replace the apricot jam with blueberry jam, and for the icing, mix 200 g of melted chocolate with 100 g of whipped cream.

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