Sachertorte

Name: Sachertorte
Yield: Serves 12–16
Ingredients: 8 egg whites; 180 ml double cream; 150 g butter, softened; 4 tbsp apricot jam; 85 g caster sugar; oil, for spraying; 30 g glucose syrup or golden syrup; 75 g dark chocolate, finely chopped; 190 g dark chocolate (at least 70% cocoa solids), finely chopped; 75 g milk chocolate, finely chopped; 75 g granulated sugar; 150 g plain flour; 125 g butter, diced and at room temperature; 8 egg yolks; 80 g icing sugar

Preparation info

Serves
12–16

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

People rarely make Sachertorte (Austrian mirror glaze cake) at home. It is more likely to be seen in the window displays of beautiful patisseries around the world. The method differs from the usual one for making a cake, as you mix the egg whites in separately to retain a super-light sponge. It is easy to do, but it takes a bit of juggling. The best bit, of course, is the chocolate glaze, dripping quickly down the sides of this very special cake.