Sachertorte–Austrian Chocolate Cake

La Cocina de Babel
Sachertorte–Austrian Chocolate Cake
22
11
1450
65

Description

Invented by the Austrian Franz Sacher back in 1832, this Sachertorte is a Viennese dessert classic. Combining rich melted dark chocolate into the cake batter, this Austrian Chocolate Cake is covered with apricot jam after baking and then topped with a rich chocolate ganache. The cake batter is made with a combination of ground almonds and potato starch for a dense, moist cake that captures the melted chocolate beautifully. Your chocolate loving friends and family will thank you for this delicious dessert.

Ingredients

  • 210 grams butter (at room temperature + a little extra for greasing)
  • 160 grams fructose (or 320 gr. sugar)
  • 8 eggs (separated)
  • 210 grams dark chocolate (Lindt 70 % cocoa, chopped)
  • 1 teaspoon vanilla extract
  • 100 grams potato starch
  • 100 grams ground almonds
  • 1 jar apricot jam
  • 110 milliliters water
  • 80 grams fructose (or 160 gr. sugar)
  • 175 grams dark chocolate (Lindt 70 % cocoa)

Directions

  1. 1Pre-heat the oven to 170C.
  2. 2Grease the molds well.
  3. 3Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
  4. 4Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
  5. 5Beat the butter with the fructose or sugar until light and creamy.
  6. 6Add the egg yolks while continuing to beat.
  7. 7Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
  8. 8Whisk the egg whites with the remaining fructose or sugar until firm.
  9. 9Gently fold in the egg whites into the mixture.
  10. 10Transfer to the molds and cook for 25–30 minutes (for the small molds) or 35–40 minutes (for the large mold), or until a toothpick inserted in the center comes out clean.
  11. 11Leave to cool before removing from the mold.
  12. 12Gently heat the jam and blend until smooth.
  13. 13Spread the jam over the cake and leave to cool.
  14. 14To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
  15. 15Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
  16. 16Leave to cool slightly and pour over the cake to cover completely. (Place on a rack over a large bowl to collect the chocolate and re-use it to cover any missed areas).
  17. 17Decorate with sugar pearls and serve with whipped cream.
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NutritionView more

1450Calories
Sodium20%DV480mg
Fat148%DV96g
Protein49%DV25g
Carbs44%DV131g
Fiber44%DV11g

PER SERVING *

Calories1450Calories from Fat860
% DAILY VALUE*
Total Fat96g148%
Saturated Fat49g245%
Trans Fat
Cholesterol545mg182%
Sodium480mg20%
Potassium1120mg32%
Protein25g49%
Calories from Fat860
% DAILY VALUE*
Total Carbohydrate131g44%
Dietary Fiber11g44%
Sugars93g186%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.