Sacher Cake

8 servings

100 minutes

The Sacher cake is a true embodiment of Viennese culinary elegance, created in 1832 for Prince Metternich by young Franz Sacher. Its rich, intense chocolate flavor is harmoniously complemented by a tangy note of apricot jam, creating a perfect balance of sweetness and light fruity freshness. The delicate sponge is soaked with aromatic jam, while the velvety chocolate glaze envelops it in a smooth, shiny surface. This cake is not just a dessert but part of history, traditionally served with whipped cream and a cup of strong coffee. Each piece is an exquisite journey into the era of Viennese refinement.

Energy value per serving

• Calories: 565.8
• Proteins: 9.4g
• Fats: 35.2g
• Carbohydrates: 53.1g

Ingredients

• Chicken egg: 6 pc
• Sugar: 120 g
• Wheat flour: 125 g
• Milk chocolate: 60 g
• Lemon: 50 g
• Butter: 180 g
• Apricot jam: 120 g
• Dark chocolate: 200 g

Cooking steps

1. Separate the yolks from the whites; melt half of the dark chocolate and 2/3 of the butter in a water bath; beat the yolks with half of the sugar until thick foam, pour the chocolate into the yolks, mix gently, add flour and mix.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 120 g
   • Dark chocolate: 200 g
   • Butter: 180 g
   • Wheat flour: 125 g

2. Whip the egg whites with the remaining sugar until stiff peaks form.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Sugar: 120 g

3. Add part of the egg whites to the dough to soften it, mix with a spatula, and incorporate the remaining egg whites to make the dough runnier.

   Required ingredients:

   • Chicken egg: 6 pieces

4. Pour the batter into the mold and bake in a preheated oven at 180 degrees for 40 minutes; cool, then cut the cooled sponge cake in half lengthwise.

   Required ingredients:

   • Wheat flour: 125 g

5. Put the jam in a saucepan, heat on low for 3 minutes, strain through a sieve; spread half of the strained jam on the cake layer; cover with the second layer; mix the remaining jam with lemon juice, bring to a boil, and brush the cake on all sides with a brush or spatula.

   Required ingredients:

   • Apricot jam: 120 g
   • Lemon: 50 g

6. Melt the remaining butter with the dark chocolate in a water bath, pour the glaze over the cake, and spread it evenly across the surface.

   Required ingredients:

   • Butter: 180 g
   • Dark chocolate: 200 g

7. Put milk chocolate in a piping bag and melt it in the microwave; cut the tip of the bag and decorate the cake.

   Required ingredients:

   • Milk chocolate: 60 g