Sacher-Style Chocolate Torte with Apricot Preserve
A dense chocolate torte filled with apricot preserve and coated in chocolate glaze.
This Sacher-style chocolate torte uses a rich chocolate sponge, a thin apricot preserve layer and a smooth chocolate glaze. The source omits the jam layer and has an unclear glaze quantity, so this adaptation adds a measured layer of apricot preserve and a simple ganache-style finish. Bake only until a skewer has a few moist crumbs, then cool fully before filling and glazing. Heat oven to 175°C (350°F). Grease and line a 23-cm round cake tin. Melt 150 g chocolate with butter over a bain-marie. Cool slightly, then stir in half the sugar. Whisk egg yolks into chocolate mixture. Sift flour, cocoa and baking powder and fold in. Beat egg whites to soft peaks. Gradually add remaining sugar and beat to glossy peaks. Fold gently into chocolate batter in three additions.
Recipe card
Sacher-Style Chocolate Torte with Apricot Preserve
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare tin
Heat oven to 175°C (350°F). Grease and line a 23-cm round cake tin.
Melt chocolate and butter
Melt 150 g chocolate with butter over a bain-marie. Cool slightly, then stir in half the sugar.
Make batter
Whisk egg yolks into chocolate mixture. Sift flour, cocoa and baking powder and fold in.
Whip whites
Beat egg whites to soft peaks. Gradually add remaining sugar and beat to glossy peaks. Fold gently into chocolate batter in three additions.
Bake and cool
Bake 30 to 35 minutes until a skewer has a few moist crumbs. Cool completely, then split horizontally.
Fill and glaze
Warm apricot preserve and spread between layers and over top and sides. Heat cream until steaming, pour over remaining 50 g chopped chocolate and stir smooth. Pour glaze over torte and let set.
How to tell when it is ready
Warm apricot preserve and spread between layers and over top and sides. Heat cream until steaming, pour over remaining 50 g chopped chocolate and stir smooth. Pour glaze over torte and let set.
Tips
- Heat oven to 175°C (350°F).
- Melt 150 g chocolate with butter over a bain-marie.
- Whisk egg yolks into chocolate mixture.
- Beat egg whites to soft peaks.
Troubleshooting
- If glaze is thick, warm gently and stir in a teaspoon of cream.
- If cake is fragile to split, chill briefly and use a serrated knife.
Substitutions
- Use dairy-free baking block and plant cream.
- Use gluten-free flour blend formulated for cakes.
Variations
- Use raspberry preserve for a different fruit note.
- Add a teaspoon of vanilla to the batter.
Serving suggestions
- Serve with unsweetened whipped cream.
- Offer coffee.
- Add fresh raspberries.
- Cut small slices.
Make ahead
Prepare components ahead and store safely. Store covered in the refrigerator for up to 4 days. Bring slices toward room temperature before serving.
Storage
Store covered in the refrigerator for up to 4 days. Bring slices toward room temperature before serving.
Food safety
Refrigerate the finished cake promptly because of the cream glaze.
Frequently asked questions
Can I make the torte ahead?
Yes. Bake and fill it a day ahead, then glaze and chill. Bring slices toward room temperature before serving.
How should I store sacher-style chocolate torte?
Store covered in the refrigerator for up to 4 days. Bring slices toward room temperature before serving.
Serve with unsweetened whipped cream. Store covered in the refrigerator for up to 4 days. Bring slices toward room temperature before serving.
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