Sachertorte Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Prep Oven and Melt Chocolate

   Preheat your oven to 170°C (340°F). Grease and lightly flour a 9-inch springform pan. Gently melt 3 ozs bittersweet chocolate and 3 ozs butter together in a small bowl set over a saucepan of simmering water, then set aside to cool slightly. Separate 5 egg whites and 4 egg yolks into two separate bowls.

   10 min
2. 02

   Mix Yolks and Chocolate

   In a large bowl, beat the 4 egg yolks with 2 ozs of the sugar until the mixture is light in color and creamy. Gradually beat in the cooled chocolate and butter mixture until it is well combined and smooth.

   10 min
3. 03

   Whip Egg Whites

   In a separate, clean bowl, beat the 5 egg whites with 1/4 tsp salt using an electric mixer until soft peaks begin to form. Gradually add the remaining 1 oz sugar, continuing to beat until the egg whites are stiff and glossy.

   5 min
4. 04

   Fold Batter and Bake

   Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Sift the 1/3 cup flour over the batter and carefully fold it in, then gently fold in the remaining egg whites until just combined, being careful not to deflate the mixture.

   Pour the batter into the prepared springform pan and bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.

   55 min
5. 05

   Cool the Cake

   Allow the cake to cool in its pan for 10 minutes. After 10 minutes, carefully invert the cake onto a wire rack and remove the pan, letting it cool completely for at least 15 minutes.

   25 min
6. 06

   Warm Apricot Filling

   While the cake cools, warm 1 1/2 cups apricot preserves with 1 Tbsp apricot brandy in a small saucepan over low heat, stirring occasionally until the preserves are smooth and spreadable.

   5 min
7. 07

   Slice and Fill Cake

   Once the cake is completely cool, use a long serrated knife to carefully slice it horizontally into two even layers. Spread the warm apricot preserves evenly over the bottom cake layer, then carefully place the top layer on top.

   5 min
8. 08

   Glaze the Cake

   In a small saucepan or double boiler, gently heat the remaining 3 ozs bittersweet chocolate with 2 ozs heavy cream until the chocolate is melted and the mixture is smooth, stirring constantly. Pour the warm glaze over the assembled cake, ensuring it covers the top and drips down the sides. Let the Sachertorte set at room temperature or in the refrigerator until the glaze is firm, about 10-15 minutes.

   15 min