Celebrate any special occasion with the luxurious Sacher Torte, a classic Viennese dessert that is sure to impress. This rich chocolate cake features a moist and decadent sponge, perfectly complemented by a layer of sweet apricot jam and a glossy chocolate ganache. The combination of deep chocolate flavor and the subtle tartness of the apricot jam creates a harmonious balance that delights the palate. Perfect for birthdays, anniversaries, or any celebration, this Sacher Torte is a timeless treat that brings elegance and indulgence to your dessert table.
Why You'll Love This: You’ll love this Sacher Torte for its rich, velvety chocolate layers and the delightful contrast of the smooth apricot jam filling. The chocolate sponge is moist and flavorful, providing the perfect base for the luscious ganache coating. This cake is not only a feast for the taste buds but also a visual delight with its glossy, mirror-like finish. The recipe is straightforward, allowing you to create a professional-quality cake at home. It’s a perfect choice for chocolate lovers and those who appreciate sophisticated, classic desserts.
Perfect Occasion: This Sacher Torte is perfect for any grand celebration, including birthdays, anniversaries, and festive holidays. It’s also an excellent choice for dinner parties, where its elegant presentation can be a show-stopping dessert. The rich and indulgent flavors make it ideal for winter gatherings, but it’s equally enjoyable year-round. Whether you’re hosting a special event or simply treating yourself to a luxurious dessert, this Sacher Torte is sure to impress and delight.
Decoration Tips: For a beautiful finish, you can pipe some extra chocolate ganache in decorative patterns on top of the cake. Adding a few gold leaf accents or edible flowers can enhance the cake's elegance. For a traditional touch, you can write “Sacher” on top with melted chocolate using a piping bag. If desired, garnish with a few pieces of dried apricot or a dusting of cocoa powder around the edges for added visual appeal.
Ingredients (for a 22 cm pan):
For the Cake:
- 4 medium eggs
- 120g butter, at room temperature
- 150g all-purpose flour
- 150g granulated sugar
- 50g powdered sugar
- 60g cocoa powder
- 100g whole milk
- 8-10g baking powder
For the Syrup:
- 50g water
- 50g sugar
- A splash of rum
For the Filling:
- Apricot jam (or substitute with red and blue berry jam if preferred)
For the Ganache:
- 100g heavy cream
- 150g dark chocolate, chopped
- 2 tablespoons butter
Instructions:
Prepare the Cake:
- Preheat your oven to 180°C (356°F) with heat from both top and bottom. Grease and line a 22 cm cake pan with parchment paper.
- Separate the egg whites from the yolks.
- In a large bowl, beat the softened butter with the powdered sugar and a pinch of salt until creamy. Add the cocoa powder, then mix in the egg yolks one at a time. Finally, add the milk and mix until smooth.
- Sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated.
- In a separate bowl, beat the egg whites with electric beaters until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter in several batches, using a spatula and making folding motions to retain the air in the mixture.
- Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool on a wire rack. Once completely cool, slice it in half horizontally.
Prepare the Syrup:
- In a small saucepan, combine the water, sugar, and rum. Heat until the sugar dissolves, then let it cool.
Assemble the Cake:
- Brush both cut sides of the cake with the cooled syrup.
- Spread a generous layer of apricot jam on the bottom half of the cake. Place the top half of the cake back on top, ensuring it is level.
Prepare the Ganache:
- Heat the heavy cream in a saucepan until it begins to boil. Remove from heat and add the chopped chocolate, stirring until fully melted and smooth.
- Add the butter to the ganache and mix until well combined and glossy.
Finish the Cake:
- Pour the warm ganache over the assembled cake, letting it drip down the sides for full coverage.
- Let the ganache set at room temperature or in the refrigerator before serving.
Enjoy your luxurious Sacher Torte with rich chocolate ganache and apricot jam filling!