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Sachertorte–Austrian Chocolate Cake
LA COCINA DE BABEL11Ingredients
65Minutes
1450Calories
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
US|METRIC
- 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
- Pre-heat the oven to 170C.
- Grease the molds well.
- Place the chocolate in a heatproof bowl and melt in a double boiler. Stir continuously until completely melted. Set aside.
- Alternatively, use a microwave and stir every 50 seconds until melted. Set aside.
- Beat the butter with the fructose or sugar until light and creamy.
- Add the egg yolks while continuing to beat.
- Add the melted chocolate, vanilla, potato starch, and ground almond. Mix well and set aside.
- Whisk the egg whites with the remaining fructose or sugar until firm.
- Gently fold in the egg whites into the mixture.
- Transfer 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.
- Leave to cool before removing from the mold.
- Gently heat the jam and blend until smooth.
- Spread the jam over the cake and leave to cool.
- To prepare the topping, heat the water and the fructose or sugar until boiling and the sugar dissolves.
- Remove from the heat and add the chocolate. Stir until completely melted and the mixture is smooth and shiny.
- Leave 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).
- Decorate with sugar pearls and serve with whipped cream.
NutritionView More
1450Calories
Sodium20% DV480mg
Fat148% DV96g
Protein49% DV25g
Carbs44% DV131g
Fiber44% DV11g
| 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.
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