Sachertorte (Duramecho Version)

Name: Sachertorte (Duramecho Version)
Total time: 110 min
Yield: 8 servings
Ingredients: 6 eggs; 200 g caster sugar; 100 g unsalted butter, soft but not melted; 125 g dark (semi-sweet or bittersweet) eating chocolate, melted; 125 g plain flour; 5 ml vanilla extract; 150 g apricot jam; 150 g (100 ml) golden syrup; 150 g dark eating chocolate (semi-sweet or bittersweet)

Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt; Ger. zah-khuhr tawr-tuh; sah-ker tawrt); is a chocolate cake, invented by Franz Sacher in 1832 in Vienna, Austria.

110 min · serves 8

Ingredients

6 eggs
200 g caster sugar
100 g unsalted butter, soft but not melted
125 g dark (semi-sweet or bittersweet) eating chocolate, melted
125 g plain flour
5 ml vanilla extract
150 g apricot jam
150 g (100 ml) golden syrup
150 g dark eating chocolate (semi-sweet or bittersweet)

Steps

Preheat the oven to 170°C.
Separate the eggs, putting the whites in a mixing bowl.
Whisk the whites until fairly stiff and foamy. Add three quarters of the sugar. Whip until fully stiff and foamy, incorporating as much air as possible.
Cream the remaining sugar with the butter and vanilla until pale and creamy.
Gently mix in the egg yolks, then the molten chocolate.
Fold the egg white foam into the batter.
Sift the flour over the batter, carefully avoiding lumps of flour. Mix very gently, folding the ingredients together. Ensure the heavy chocolate does not all end up at the bottom of the bowl.
Line the cake tin with greaseproof paper, and fill it with the batter.
Bake at 170°C for about 70 minutes.
Allow to cool in the tin upside down until the cake reaches room temperature (about 30 minutes).
Microwave the jam until it melts.
Cut the cake body in half horizontally and place the halves with inner (cut) faces uppermost.
Pour the molten jam onto both halves of the cake, and allow it to soak in.
Reassemble the cake, with cut surfaces together. Allow the surface to cool again.
Microwave the golden syrup and chocolate together until the syrup just starts to bubble. Stir until they are smoothly mixed, then cool to about 25°C. This mixture should be spreadable and able to support a thickness of about 2 mm on a vertical surface (test on the wall of the bowl) yet return to shiny soon after being spread. If it is too hard or soft, add more golden syrup or chocolate and go back to the microwaving stage.
Spread cake body with the glaze. Leave it to set.

More recipes with eggs, butter, chocolate, flour, vanilla, apricots, jam or corn syrup

Adapted from “Sachertorte (Duramecho Version)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

Preheat the oven to 170°C.

Separate the eggs, putting the whites in a mixing bowl.

Whisk the whites until fairly stiff and foamy. Add three quarters of the sugar. Whip until fully stiff and foamy, incorporating as much air as possible.

Cream the remaining sugar with the butter and vanilla until pale and creamy.

Gently mix in the egg yolks, then the molten chocolate.

Fold the egg white foam into the batter.

Sift the flour over the batter, carefully avoiding lumps of flour. Mix very gently, folding the ingredients together. Ensure the heavy chocolate does not all end up at the bottom of the bowl.

Line the cake tin with greaseproof paper, and fill it with the batter.

Bake at 170°C for about 70 minutes.

Allow to cool in the tin upside down until the cake reaches room temperature (about 30 minutes).

Microwave the jam until it melts.

Cut the cake body in half horizontally and place the halves with inner (cut) faces uppermost.

Pour the molten jam onto both halves of the cake, and allow it to soak in.

Reassemble the cake, with cut surfaces together. Allow the surface to cool again.

Microwave the golden syrup and chocolate together until the syrup just starts to bubble. Stir until they are smoothly mixed, then cool to about 25°C. This mixture should be spreadable and able to support a thickness of about 2 mm on a vertical surface (test on the wall of the bowl) yet return to shiny soon after being spread. If it is too hard or soft, add more golden syrup or chocolate and go back to the microwaving stage.

Spread cake body with the glaze. Leave it to set.