Sachertorte

Good for a snack

Viennese chocolate cake of a butter sponge with whisked egg whites, filled and coated with apricot jam and covered with a cooked chocolate glaze; 22 cm tin, 12 slices.

Menu portion244 min462.2 kcal per menu portion

Sachertorte

Dessert · 12 servings · Quantities for the whole recipe (12 servings).

Ingredients

Display quantities

140 gCandies, semisweet chocolate
140 gButter, without salt
100 gSugars, powdered
102 gEgg, yolk, raw, fresh
198 gEgg, white, raw, fresh
1 gSalt, table
100 gSugars, granulated
140 gWheat flour, white, all-purpose, unenriched
5 gButter, without salt editorial addition
5 gWheat flour, white, all-purpose, unenriched editorial addition
250 gJams and preserves, apricot
20 gBeverages, water, tap, drinking
200 gSugars, granulated
100 gBeverages, water, tap, drinking
150 gCandies, semisweet chocolate

Method

Preheat the oven to 170 °C. Line the base of a 22 cm springform tin with paper, grease the ring with 5 g butter and dust with 5 g flour. Melt 140 g chocolate over a water bath and let it cool to lukewarm.
Cream 140 g softened butter with 100 g icing sugar until fluffy, beat in 6 egg yolks (about 102 g) one at a time, then the lukewarm chocolate.
Whisk 6 egg whites (about 198 g) with 1 g salt to soft peaks, then gradually beat in 100 g sugar to a glossy, firm meringue.
Stir a third of the meringue into the chocolate mixture, then fold in the rest alternately with 140 g sifted flour. Pour into the tin and smooth the top.
Bake for 60 minutes at 170 °C until a skewer comes out dry.
Turn the sponge out onto a rack and leave to cool for 60 minutes.
Meanwhile heat 250 g apricot jam with 20 g water for 3 minutes and press through a sieve.
Cut the sponge horizontally, spread the bottom layer with half of the jam, replace the top and coat the top and sides with the rest.
Leave the jam to set for 20 minutes.
Meanwhile cook the glaze: boil 200 g sugar and 100 g water for 5 minutes to 110 °C, take off the heat, leave for 2 minutes and stir in 150 g chopped chocolate until smooth.
Pour the glaze onto the centre of the cake in one go and spread it over the top and sides with one or two strokes of a palette knife; let the excess run off.
Leave the glaze to set for 60 minutes at room temperature and cut into 12 slices with a knife dipped in hot water.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Allergens

Contains: Egg, Gluten, Milk, Soy

May contain: Peanuts, Tree nuts

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Per serving

Energy from macronutrients

Protein5.7 g5%
Fat19.5 g36%
Total carbohydrate (by difference)71.8 g59%

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Energy: 462.2 kcal
Protein: 5.7 g
Fat: 19.5 g
Total carbohydrate (by difference): 71.8 g
Total dietary fibre (USDA): 1.8 g
Saturated fatty acids: 11.2 g
Sodium: 77.1 mg
Salt (sodium × 2.5): 0.19 g

Per 100 g of finished food

Energy: 386.2 kcal
Protein: 4.7 g
Fat: 16.3 g
Total carbohydrate (by difference): 60 g
Total dietary fibre (USDA): 1.5 g
Saturated fatty acids: 9.4 g
Sodium: 64.5 mg
Salt (sodium × 2.5): 0.16 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.

Recipes

Sachertorte

Ingredients

Method

Menu components

Allergens

Per serving

Per 100 g of finished food

Calculation limitations