Sachertorte is a famous Austrian chocolate cake invented in 1832 by Franz Sacher, celebrated for its layers of chocolate sponge cake, apricot jam, and a glossy chocolate glaze. This indulgent dessert is rich in antioxidants from the dark chocolate, which may support heart health and improve mood. The apricot jam provides vitamins like A and C, offering additional nutritional benefits. However, Sachertorte is also high in sugar and saturated fats, which, when consumed in excess, can contribute to weight gain and cardiovascular issues. Despite its dense texture, whipped egg whites make it light and airy, creating a perfect balance of flavors and textures. For chocolate enthusiasts, Sachertorte is not just a treat but a culinary experience worth savoring.

Here is a step-by-step method for making Sachertorte:

Ingredients:

1- 200g unsalted butter

2- 200g granulated sugar

3- 200g dark chocolate (at least 70% cocoa)

4- 6 large eggs, separated

5- 200g all-purpose flour

6- 1/2 tsp baking powder

7- 200g apricot jam

8- 200g dark chocolate (at least 70% cocoa) for the glaze

9- 200ml heavy cream for the glaze

Method:

1- Preheat the oven to 180°C/350°F. Grease a 23cm/9inch round cake tin and line the base with baking paper.

2- Melt the chocolate in a double boiler or in the microwave. Let it cool slightly.

3- Cream the butter and sugar together until pale and fluffy.

4- Add the egg yolks one at a time, beating well after each addition.

5- In a separate bowl, whisk the egg whites until stiff peaks form.

6- Fold the melted chocolate into the butter mixture, then gently fold in the egg whites.

7- Sift the flour and baking powder into the mixture and fold gently until just combined.

8- Pour the mixture into the prepared tin and smooth the top.

9- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.

10- Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

11- When the cake is completely cool, use a sharp knife to cut it in half horizontally.

12- Warm the apricot jam in a small saucepan and spread it over the bottom half of the cake.

13- Sandwich the other half of the cake on top of the jam and press gently to secure.

14- To make the glaze, break the chocolate into pieces and place them in a heatproof bowl.

15- Heat the cream in a small saucepan until it starts to simmer.

16- Pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is smooth.

17- Let the glaze cool for a few minutes until it thickens slightly.

18- Place the cake on a wire rack over a sheet of baking paper to catch any drips.

19- Pour the glaze over the cake, using a palette knife to smooth it over the sides and top.

20- Let the glaze set for a few hours before serving.

Note:

1- Sachertorte can be kept in an airtight container at room temperature for up to 5 days.

2- It is traditional to serve Sachertorte with whipped cream.

Common Questions

1.What occasions is Sachertorte traditionally served on?

• Sachertorte is a beloved dessert in Austria and is often served during special occasions such as birthdays, holidays, and celebrations. It is a popular treat during Christmas and New Year's Eve. Historically, it has been served at the Hotel Sacher in Vienna, where it was created, and has become a symbol of Austrian culture. This decadent cake is commonly offered at coffeehouses in Austria, a country known for its café culture, and is often paired with coffee.

2.Can some ingredients be substituted to make the cake suitable for different diets?

• Yes, there are several ways to adjust Sachertorte to accommodate specific dietary needs:
• Gluten-Free: You can substitute regular all-purpose flour with gluten-free flour blends that are suitable for baking.
• Sugar-Free: For those avoiding sugar, a sugar substitute such as stevia or erythritol can be used instead of granulated sugar.
• Dairy-Free: To make the cake dairy-free, you can replace butter with vegan butter or a plant-based oil, and use a dairy-free cream for the glaze.
• Lower in Calories: For a lighter version, you can use a reduced-fat or sugar-free chocolate for both the cake and the glaze. Keep in mind that these substitutions may slightly alter the taste and texture of the cake.

3.What are some tips to ensure the recipe turns out well?

• To make sure your Sachertorte is a success, follow these tips:
• Temperature of Ingredients: Ensure that all your ingredients, especially eggs and butter, are at room temperature before mixing them. This helps achieve the right texture in your batter.
• Folding the Egg Whites: When folding the whipped egg whites into the batter, do so gently to preserve the airiness and lightness of the cake.
• Baking Time: Keep an eye on your cake while baking. Ovens can vary in temperature, so checking the doneness with a skewer is crucial. The cake should come out clean when inserted into the center.
• Let It Cool Completely: Once the cake has been baked, let it cool completely before glazing it to prevent the glaze from melting.

4.What are some practical tips for making Sachertorte?

• Useful Tools: A double boiler or microwave for melting chocolate, an electric mixer for whipping egg whites, and a springform cake pan to easily remove the cake after baking are all helpful tools.
• Ingredient Substitutes: If you don’t have apricot jam, you can use other fruit jams, but apricot is traditionally used for its tangy sweetness, which balances the richness of the chocolate.
• Storage Tips: Sachertorte can be stored in an airtight container at room temperature for up to 5 days. To ensure freshness, it can also be refrigerated, but allow it to return to room temperature before serving to fully enjoy the flavors. The cake can also be frozen for up to a month, but be sure to wrap it tightly to avoid freezer burn.

5.Can the cake be prepared in advance? How should it be stored?

• Yes, Sachertorte can be prepared up to 2 days in advance. Once baked and fully cooled, the cake can be stored in an airtight container at room temperature or in the fridge. If storing in the fridge, it’s best to let the cake come back to room temperature before serving, as this will help restore the soft texture of the cake and glaze. If the cake has been frozen, allow it to thaw overnight in the fridge and bring it to room temperature before serving for the best taste and texture.

6.What is the history of Sachertorte?

• Sachertorte was created in 1832 by Franz Sacher, a young pastry chef who worked at the court of Prince Wenzel von Metternich in Vienna. The cake quickly gained popularity and became a signature dish of Austrian cuisine. Today, the Hotel Sacher in Vienna claims to be the official home of Sachertorte, though there are many variations of the cake served throughout Austria and the world. Its legacy continues as a beloved dessert, representing the elegance and culinary craftsmanship of Austrian pastries.

7.Can Sachertorte be presented in different ways?

• Sachertorte can be served in various styles:
• Traditionally, it is served whole or cut into slices, paired with whipped cream.
• Some variations may include adding fresh fruit on the side for a touch of freshness, such as raspberries or strawberries, which complement the rich chocolate flavor.
• It is also common to serve Sachertorte in individual portions, perfect for a more elegant presentation at events or gatherings.

Nutrition Facts:

One serving of Sachertorte (1/12 of the cake) contains approximately

• 510 calories
• 30g fat (18g saturated fat)
• 56g carbohydrates
• 4g fiber
• 38g sugar
• 8g protein.

It is also high in iron and calcium.

200g unsalted butter:

  - Calories: 1440 kcal

  - Carbohydrates: 0g

  - Protein: 2g

  - Fat: 160g

  - Sodium: 0mg

benefits:

• Source of Fat-Soluble Vitamins: Butter contains fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions.
• Provides Energy: Butter is a concentrated source of calories and provides energy for the body.
• Enhances Flavor and Texture: Butter adds richness and moisture to baked goods, enhancing their flavor and texture.

200g granulated sugar:

  - Calories: 774 kcal

  - Carbohydrates: 200g

  - Protein: 0g

  - Fat: 0g

  - Sodium: 0mg

benefits:

• Quick Source of Energy: Sugar provides a quick source of energy for the body, making it useful for a quick energy boost.
• Enhances Flavor: Sugar adds sweetness to baked goods, enhancing their flavor and making them more palatable.
• Texture Improvement: Sugar helps create a soft and moist texture in baked goods.

200g dark chocolate (at least 70% cocoa):

  - Calories: 1000-1100 kcal (can vary based on cocoa content)

  - Carbohydrates: 80-100g (can vary based on cocoa content)

  - Protein: 12-16g (can vary based on cocoa content)

  - Fat: 70-80g (can vary based on cocoa content)

  - Sodium: 10-20mg (can vary based on cocoa content)

benefits:

• Rich in Antioxidants: Dark chocolate contains flavonoids and antioxidants that may help reduce inflammation and lower the risk of heart disease.
• Mood Booster: Consuming dark chocolate can boost serotonin and endorphin levels, potentially improving mood and reducing stress.
• Potential Heart Health Benefits: Regular consumption of dark chocolate has been associated with improved heart health, including lower blood pressure and improved blood flow.

6 large eggs, separated:

  - Calories: 420-450 kcal (70-75 kcal per large egg)

  - Carbohydrates: 3-4g (0.5-0.7g per large egg)

  - Protein: 36-42g (6-7g per large egg)

  - Fat: 27-30g (4.5-5g per large egg)

  - Sodium: 360-420mg (60-70mg per large egg)

benefits:

• Source of Protein: Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair and growth.
• Nutrient-Rich: Eggs are rich in vitamins and minerals, including vitamin D, vitamin B12, and choline, which are important for overall health.
• Versatile: Eggs can be used in a variety of recipes, adding structure, moisture, and nutritional value to dishes.

200g all-purpose flour:

  - Calories: 720 kcal

  - Carbohydrates: 150g

  - Protein: 20g

  - Fat: 2g

  - Sodium: 4mg

benefits:

• Source of Carbohydrates: Flour provides carbohydrates, which are the body's primary source of energy.
• Versatility: All-purpose flour can be used in a wide range of recipes, including baked goods, bread, and pastries.
• Texture Enhancement: Flour helps give structure and texture to baked goods, contributing to their overall quality.

1/2 tsp baking powder:

  - Calories: negligible

  - Carbohydrates: 0.6g

  - Protein: negligible

  - Fat: negligible

  - Sodium: 300mg (estimated based on typical baking powder content)

benefits:

• Leavening Agent: Baking powder helps baked goods rise by releasing carbon dioxide gas when combined with moisture and heat.
• Improves Texture: Baking powder helps create a light and airy texture in baked goods, making them softer and more palatable.

200g apricot jam:

  - Calories: 560-640 kcal (estimated based on typical jam nutrition)

  - Carbohydrates: 140-160g (estimated based on typical jam nutrition)

  - Protein: negligible

  - Fat: negligible

  - Sodium: 10-20mg (estimated based on typical jam nutrition)

benefits:

• Natural Sweetness: Apricot jam adds natural sweetness to desserts without the need for additional sugar.
• Flavor Enhancement: It provides a fruity flavor that complements chocolate and adds complexity to desserts.
• Moisture Retention: Apricot jam helps keep baked goods moist and prevents them from drying out.

200g dark chocolate (at least 70% cocoa) for the glaze:

  - Nutritional values similar to item #3 (dark chocolate)

benefits:

• Continued Antioxidant Benefits: Dark chocolate used for the glaze provides additional antioxidants, contributing to overall health benefits.
• Adds Glossy Finish: Dark chocolate glaze adds a luxurious and glossy finish to baked goods, enhancing their appearance.
• Rich Flavor: The intense flavor of dark chocolate enhances the overall taste experience of the dessert.

200ml heavy cream for the glaze:

  - Calories: 800 kcal (estimated based on typical heavy cream nutrition)

  - Carbohydrates: 6g (estimated based on typical heavy cream nutrition)

  - Protein: 4g (estimated based on typical heavy cream nutrition)

  - Fat: 88g (estimated based on typical heavy cream nutrition)

  - Sodium: 60mg (estimated based on typical heavy cream nutrition)

benefits:

• Richness and Creaminess: Heavy cream adds richness and creaminess to the chocolate glaze, creating a smooth and velvety texture.
• Moisture and Tenderness: The fat content in heavy cream helps keep the glaze moist and prevents it from becoming too thick or dry.
• Balanced Flavor: Heavy cream balances out the intense flavor of dark chocolate in the glaze, creating a harmonious taste profile.

Please keep in mind that these values are approximate and can vary based on factors such as specific brands, cocoa content, and other variations in ingredients. Always refer to nutritional labels or consult a registered dietitian for precise nutritional information.