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Sacher Torte
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
175 minutes
Decadent chocolate Sacher torte with luscious apricot filling, a nod to the iconic Viennese dessert from Sacher Hotel.
Ingredients:
  • 4 ounces semisweet chocolate, chopped
  • 0.5 cup unsalted butter, softened
  • 0.25 cup confectioners' sugar
  • 2 teaspoons confectioners' sugar
  • 6 large eggs, separated, divided
  • 0.5 cup white sugar
  • 2 tablespoons white sugar
  • 1 cup cake flour
  • 0.25 cup water
  • 0.25 cup white sugar
  • 3 tablespoons dark rum, divided
  • 1 (12 ounce) jar apricot preserves
  • 1 tablespoon water
  • 9 ounces semisweet chocolate, chopped
  • 3 ounces heavy cream
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a 9-inch springform pan, lining the bottom with parchment paper that you also grease.
  • Prepare the cake: Gently melt the chocolate in a double boiler over simmering water. Stir often using a rubber spatula to prevent burning, until smooth, for about 3 to 5 minutes. Take off the heat and allow it to cool for 5 to 10 minutes.
  • In a large bowl, use an electric mixer to whip together butter and 1/4 cup plus 2 teaspoons of confectioners' sugar until creamy. Add melted chocolate and beat in egg yolks one at a time.
  • In a glass bowl, whisk egg whites until they turn foamy. Slowly incorporate 1/2 cup plus 2 tablespoons white sugar, and keep whisking until stiff, shiny peaks form.
  • Gently add fluffy egg whites to the luscious chocolate mixture, followed by the delicate cake flour until fully combined. Transfer the heavenly batter into the pan and give it a sleek finish on top.
  • Bake in the preheated oven for approximately 45 minutes, until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out dry.
  • Allow the pan to cool on a wire rack for 15 minutes. Then, gently loosen the edges with a small knife and remove the sides of the pan. Let the cake cool completely on the base for an additional 15 to 20 minutes.
  • Prepare the filling while the cake is cooling by boiling 1/4 cup of water and sugar in a saucepan until the sugar dissolves and the syrup clears, about 2 to 3 minutes. Then, remove from heat and mix in 2 tablespoons of rum.
  • Blend apricot preserves with a splash of water until silky. Pour into a saucepan and gently simmer over medium heat until it thickens, roughly 2 minutes. Mix in the remaining rum.
  • *Take out the pan base and parchment paper from the cooled cake. Cut the cake horizontally into two layers. Put one layer on a wire rack; apply 1/3 of the syrup on top, spread 1/3 of the apricot purée, and place the remaining cake layer on top. Brush the top and sides of the cake with the remaining syrup, then spread the remaining purée over the top and sides. Chill the cake on the wire rack until ready to ice.*
  • Prepare the rich chocolate icing by gently melting the chocolate in a double boiler set over simmering water. Stir occasionally and scrape the sides with a rubber spatula to prevent burning, until the chocolate is smooth and melted, which should take about 3 to 5 minutes. Once melted, remove from heat and allow it to cool slightly before using.
  • In a small saucepan, gently simmer the cream as you melt the chocolate. Combine the melted chocolate with the warm cream, stirring until smooth. Cool slightly and stir occasionally until the icing is easily spreadable, for about 5 to 10 minutes.
  • Take the cake out of the refrigerator and place a wire rack over waxed paper. Pour the icing over the cake, spreading it across the top and sides and letting any extra icing drip through the rack. Allow the cake to sit until the icing reaches room temperature.
  • Gently move the cake to a serving platter and serve at room temperature.

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