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Sacher Torte

Rich chocolatey, decadent and delicious. The Apricot/Rum mixture moistens the cake beautifully!

Ingredients

  • 1 cup Cake flour
  • 1/2 tsp. Baking powder
  • 1/4 tsp. Salt
  • 8 oz. Butter, room temperature That is 2 sticks or 1 cup.
  • 1 cup Sugar; divided in half
  • 8 Lge. Eggs, separated and at room temperature
  • 2 tsp. Vanilla
  • 3/4 cup. Semi-sweet chocolate; melted

For the Apricot filling and glaze:

  • 1 1/2 cups Apricot preserves
  • 1/4 cup Dark rum

For the Chocolate Ganache:

  • 1 cup Semi-sweet chocolate, melted
  • 4 oz. Butter That is 1 stick or 1/2 cup.
  • 1 1/2 oz. Corn syrup

Instructions

To make the Cake:

  • Preheat oven to 350 degrees. Line the bottom of a 9 x 3 inch cake pan with parchment paper; or generously grease and flour the bottom of the pan.
  • Sift together 1 cup cake flour, 1/2 tsp. baking powder and 1/4 tsp. salt. Set aside.
  • Cream 2 sticks of butter and 1/2 of the sugar until light and airy; about 2 minutes. Separate the eggs. Add 8 egg yolks, one at a time, lightly beating after each addition. Add 2 tsp. vanilla. Mix until well combined.
  • Mix in the sifted dry ingredients. Do not over-mix. Fold in 3/4 cup melted semi-sweet chocolate into the batter.
  • Whip 8 egg whites to soft peaks. Slowly add the remaining 1/2 cup sugar and whip to full peak. Fold the egg whites into the cake batter in thirds, mixing until there are no streaks of egg whites visible.
  • Pour the batter into the prepared cake pan; spread to an even level and bake until the middle of the cake springs back when pressed or a toothpick inserted into the middle of the cake comes out clean, which will be about 45 to 50.
  • Cool for 10 minutes in the pan; then turn out onto a rack and allow to cool completely. Once cooled, using a serrated knife, cut off the top of the cake so it is flat and level. Split the cake horizontally into 2 layers. Make the Apricot mixture.

For the Apricot filling and glaze:

  • In a small saucepan, over medium low heat, stir 1/4 cup dark rum into 1 1/2 cups Apricot preserve. Stir together until combined.
  • Spread 1/3 of the Apricot mixture over the bottom layer of cake. Place the top layer on.
  • Pour the remaining Apricot mixture through a fine-mesh sieve. Ice the top and sides of the cake with the remaining strained Apricot mixture.
  • Allow the cake to air-dry at least an hour.
  • At this point, you may cover the cake, leave on the counter overnight, and finish the Chocolate ganache topping and decorating the next day. OR, proceed with finishing the cake. If you are finishing next day, wait to make the ganache as you want to spread that on the cake when it is warm.

To make the Chocolate Ganache:

  • Heat 1 cup semi-sweet chocolate with 1 cup of butter in a double boiler until melted. Add 1 1/2 oz. corn syrup and continue to mix until well combined.

The final assembly:

  • Pour the warm ganache over the cake. Using an off-set spatula to fill in any gaps, spread the ganache evening over the top and sides of the cake. Allow the glaze to set before removing to a cake platter.
  • Traditionally, the Classic Sacher Torte is decorated with the name "Sacher". Use any other design you like.
  • The assembled cake improves for a day or two as the Apricot preserves absorb into the cake.