Sachertorte

Name: Sachertorte
Cuisine: Austrian
Ingredients: 115 g/4 oz/generous ½ cup caster (superfine) sugar; 8 eggs, separated; 225 g/8 oz dark (bittersweet) chocolate, melted and cooled; 115 g/4 oz/1 cup plain (all-purpose) flour; 150 g/5 oz/10 tbsp unsalted butter, plus extra for greasing; 15 ml/1 tbsp golden (light corn) syrup; 250 ml/8 fl oz/1 cup double (heavy) cream; 5 ml/1 tsp vanilla extract; chocolate curls, to decorate; 225 g/8 oz/1 cup apricot jam; 15 ml/1 tbsp lemon juice; 225 g/8 oz dark (bittersweet) chocolate, broken into pieces; 200 g/7 oz/1 cup caster (superfine) sugar

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This glorious gateau dates back to 1832, when it was created by Franz Sacher, a chef of the royal household in Vienna. It is rich and dark, with an apricot glaze and a rich, glossy topping.

Ingredients

150 g/5 oz/10 tbsp unsalted butter, plus extra for greasing
115

Europe
Austria
Vienna
Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin (pan). Beat the butter with the sugar until fluffy, then add the egg yolks, one at a time, beating after each addition. Beat in the melted chocolate, then sift the flour over t