Sachertorte with Apricot Jam
Indulge in a slice of Sachertorte with Apricot Jam, a classic Austrian dessert that marries rich chocolate cake with a zesty apricot filling. This decadent cake, covered in a silky chocolate glaze, is perfect for any occasion—from cozy afternoons to festive gatherings. With every bite, experience the harmonious blend of flavors and textures that will leave you yearning for more.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Ingredients
Scale
- 7 oz dark chocolate (70% cocoa)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1/2 cup apricot jam
- 1/2 cup heavy cream (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Melt the dark chocolate in a double boiler or microwave until smooth.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition before folding in the melted chocolate.
- Gently sift in the flour, folding until just combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool completely before removing from the pan. Slice horizontally and spread apricot jam between layers before reassembling.
- For the glaze, heat cream until steaming; pour over chopped dark chocolate and stir until melted. Pour over the assembled cake.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Swap apricot jam for raspberry or cherry for varied flavors. Add espresso to the batter for an extra depth of taste. Top with powdered sugar or whipped cream for added indulgence.