🇦🇹 Austria recipe
Sachertorte
Created in 1832 by sixteen-year-old apprentice Franz Sacher for Prince Metternich, the Sachertorte has become Vienna's most famous culinary export. This dense, not overly sweet chocolate cake is split and filled with a thin layer of apricot jam, then enrobed in a perfectly smooth, firm chocolate glaze. Served at the Hotel Sacher with a cloud of unsweetened whipped cream, it is the very essence of Viennese elegance.
Prep45 mins
Cook1 hr
Serves12
Difficultyhard
Ingredients
- 130g dark chocolate (55-60% cocoa), finely chopped
- 140g unsalted butter, softened
- 110g icing sugar, sifted
- 6 large eggs, separated
- 1 teaspoon vanilla extract or seeds of half a vanilla pod
- 140g plain flour, sifted
- Pinch of fine sea salt
- For the filling: 200g apricot jam, warmed and strained
- For the glaze: 200g dark chocolate (60% cocoa), finely chopped
- 200g granulated sugar
- 125ml water
- Unsweetened whipped cream (Schlagobers) for serving
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 430
- Protein
- 6.3 g
- Carbs
- 62 g
- Fat
- 15 g
