Sachertorte

Step 1 of 12

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.

Back to recipe

10 min

00:00

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 60 minutes at 170 °C until a skewer comes out dry.
  6. Turn the sponge out onto a rack and leave to cool for 60 minutes.
  7. Meanwhile heat 250 g apricot jam with 20 g water for 3 minutes and press through a sieve.
  8. 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.
  9. Leave the jam to set for 20 minutes.
  10. 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.
  11. 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.
  12. Leave the glaze to set for 60 minutes at room temperature and cut into 12 slices with a knife dipped in hot water.