Sachertorte is a famous Austrian chocolate cake that was invented in 1832 by Franz Sacher. It is a dense and rich cake made with layers of chocolate sponge cake, apricot jam, and a smooth chocolate glaze.

Sachertorte has a rich and indulgent chocolate flavor that is balanced with a subtle hint of apricot from the jam. The texture of the cake is dense and moist, yet still light and airy due to the addition of whipped egg whites. The chocolate glaze on top adds a glossy finish and a smooth, creamy texture that complements the cake perfectly.

Overall, Sachertorte is a decadent and delicious dessert that is worth trying if you are a fan of chocolate cake or looking for a special treat.

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.

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.