A german classic cake for my premiere “Sachertorte”

Sachertorte is been around since 18th century and comes from Vienna.It is a light chocolate cake with apricot jam between two layers all covered in chocolate. I worked on it for two days, since you first need to let cool the cake then cover it all over with jam and let the melted chocolate get hard again.
But now it’s done and it turned out really good tasting. Oh I love cake!

And this one was a nice Sunday night dinner desert. I guess my first real Post is up now. Yay! I do my best to write more in my following Posts, I guess I just have to get used to it. The recipe is going to be up soon I promise.

So here it is. This time it’s in metric, so it’s all in grams, since t is a German recipe out of a German cook book it doesn’t say it in cups.

For the batter:
200g good semi sweet baking chocolate
8 eggs
200g sugar
100g butter or lactose free margarine at room temperature
2 tsp. Vanilla extract, or even better vanilla bean paste
120g flour
50g breadcrumbs

For the filling:
200g apricot jam

To cover the cake you’ll need about 200g semi sweet baking chocolate.

Put parchment paper on the bottom of a round 9 inch baking pan and preheat the oven to 390 Degree Fahrenheit (200 Celsius).

Mix the flour with the breadcrumbs and set a side.

Melt the chocolate in a hot water bath.

Divide the eggs into yolks in one bowl, egg whites into an other bowl. In a separate bowl beat the egg whites with the sugar until very stiff. Mix the butter with the vanilla on high speed with an electric mixer until creamy and add one by one the egg yolks and add finally the melted chocolate until incorporated.

Now you fold in the egg whites very gently using a wooden spoon.

Then you do the same with the flour breadcrumb mix.

Fill the batter in the form and let it bake for 15 minutes at 390 degrees. Then turn the heat down to 350 (180 Celsius) and bake for another 45 Minutes. After baking you let sit the cake for 5 Minutes in the form then get it out and transfer it to a baking wrack to cool for a couple hours.

When the cake is completely cool you take a big bread knife and divide the cake horizontal in two layers (don’t be scared to do it, it works pretty well. Or alternatively you divide the batter in two parts and bake them after each other layer by layer).

For the filling you heat up the jam in a saucepan just till it starts boiling, stirring well. Cover the lower part of the cake with the jam and set the upper part on it. Now you cover the rest of the cake completely with the rest of the jam and let it sit and dry for about 2 hours.

Melt the rest of the chocolate in a hot water bath and cover the whole cake with it then let cool about 3 hours.

Decorate or leave it just as it is 🙂

7 thoughts on “A german classic cake for my premiere “Sachertorte”

  1. Congratulations, Anne, on your new website. I am so glad that you have started a site. I think a lot of people will love your creations and your sense of humor and joy of cooking. This chocolate cake looks so beautiful and delicious. I’ve decided that this is what I want for my upcoming birthday – chocolate or vanilla cake with chocolate icing is my favorite dessert. Since I can’t be there for my birthday, I will be able to enjoy your wonderful cooking via this site. I look forward to more yummy and tempting vices…. 🙂

  2. NIce!! you can bake me a cake and fatten me up anytime!! I need 20 more pounds to be at my best.lets get started!!ha!

    This is really good..I didnt know it was dairy free baking as well!!
    You are quite the baker. I hope you have your own little shop someday….I would be
    a regular! : )

  3. Wow. I really want the recipe for the cake. Congrats on the new website. I look forward to delicious recipes and comments. Take care, Evie.

  4. Hello All! Thank you so much for this super sweet first comments you did. 🙂 I am all excited.

  5. Hello April,

    almost every semi-sweet chocolate, especially baking chocolate, here in Germany doesn’t have dairy in it.
    I cross my fingers that you can find some, too.


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