Sacher Cake


Sacher Cake

Ready in: 1 hour
Yield: 1 cake (24 cm)

For the pound cake:
4.6 oz (130 g) couverture chocolate
4.6 oz (130 g) butter (room temperature)
1 oz (30 g) confectioners sugar
1 packet (8 g) vanilla sugar
1 pinch of salt
6 eggs
6.3 oz (180 g) granulated sugar
4.6 oz (130 g) all-purpose flour

For the Filling:
5.3 oz (150 g) apricot jam

For the cake glaze:
8.8 oz (250 g) chocolate glazing

1. Preheat the oven to 350 °F (180 °C). Lay a 24 cm / 9,4 in round cake tin with baking paper. Separate the egg whites from the egg yolks. (This should be done carefully, the egg whites have to be completely free from any egg yolks.) Sift the flour onto a large plate.

2. Melt the chocolate in a heatproof bowl set over hot water. Transfer into a large bowl and leave to cool until lukewarm.
Stir in the softened butter. Add the confectioners sugar, salt and vanilla sugar and stir until thoroughly blended. Add the egg yolks, one at a time, and beat until thick and fluffy.

3. In a separate bowl, beat the egg whites until soft and foamy. Now, add the granulated sugar in batches and beat until stiff peaks form. (How to know that the egg whites are beaten enough: Make a cut with a knife, the cut has to remain visible.)

4. Use a wooden spoon to gently fold the egg whites into the egg yolks mixture. Do not whisk them together. Otherwise the biscuit will neither rise nor be fluffy.

5. With a wooden spoon, fold the sieved flour into the egg mixture until just blended. Pour the mixture evenly into the prepared baking tin. Smoothen slightly. (Do not let mixture stand for too long, otherwise the biscuit will not rise.)

6. Bake until a skewer inserted in the centre comes out clean, about 35 minutes. Sprinkle a dry and clean kitchen towel lightly with granulated sugar. Flip the cake and transfer onto the kitchen towel. Let the cake cool for 10-15 minutes. Carefully remove the baking paper. Let the sacher cake rest for at least 2-3 hours. Ideally for about 6-12 hours. The longer the cake rests the easier it will be to cut the cake lenghtwise in half.

For the Filling:
1. Heat half the apricot jam in a small casserole over a low heat until lukewarm. Press the warmed apricot jam through a strainer set over a large bowl.

2. Cut the cake lenghtwise in half and brush evenly with the “uncooked” apricot jam. Transfer the base onto a wire rack.Top with the remaining cake half and brush all over with the lukewarm apricot mixture.

For the Topping:
1. Put the wire rack onto a baking rack, lined with baking paper.

2. Melt the chocolate glazing according to package directions. (Usually in a heatproof bowl set over hot water.) Slighty leave to cool until lukewarm.

3. Pour the cake all over with the chocolate glazing, spreading it evenly. Leave to cool until firm and set.

Per serving (If you cut the cake into 10 pieces):

Energy: 489 kcal / 2045 kJ
Fat: 26,4 g
Carbohydrates: 53 g
of which sugars: 41,2 g
Protein: 7,5 g
Fibre: 2,3 g


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