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Authentic Viennese Sachertorte with Apricot Jam and Glossy Chocolate Glaze
Vienna's legendary royal dessert masterpiece: dense, velvety dark chocolate sponge layered with tart apricot jam and enrobed in a mirror-like bittersweet chocolate glaze.
Prep
35 min
Cook
45 min
Total
80 min
Oven
170°C (150°C vent.)
Ingredients
servings
10
- Premium dark chocolate (min. 70% cocoa)250 g
- Unsalted butter, softened150 g
- Fresh eggs, separated6 pc
- All-purpose flour, sifted130 g
- Granulated and powdered sugar180 g
- Smooth tart apricot jam, warmed250 g
Preparation Steps
1
Melt 130g chocolate over double boiler. Beat softened butter with powdered sugar, add yolks one by one, then melted chocolate. Fold in egg whites beaten to soft peaks with sugar, alternating with sifted flour.
15 min timer
2
Bake in parchment-lined pan at 170°C (340°F) for 45 minutes. Cool completely, slice horizontally in half, and generously coat the inside and entire exterior with warm apricot jam.
45 min timer
3
Boil remaining chocolate with 80 ml water and 100g sugar until a thick, shiny glaze forms. Pour all at once over cake on a wire rack, smoothing with an offset spatula. Serve with unsweetened whipped cream.
10 min timer
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Nutrition Facts
per servingCalories
440
Protein
6g
Carbohydrates
54g
Fat
22g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: European Traditional Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & European Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
