Description
A rich chocolate cake layered with apricot jam and topped with a glossy chocolate glaze, inspired by a delightful experience in Vienna.
Ingredients
Scale
- 200g dark chocolate (70% cacao)
- 150g unsalted butter
- 150g granulated sugar
- 4 large eggs
- 100g all-purpose flour
- 200g apricot jam
- 100g bittersweet chocolate (for glaze)
- 30g butter (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Melt the dark chocolate in a heatproof bowl, and cool slightly.
- Beat the unsalted butter and granulated sugar until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually fold in the melted chocolate and then mix in the flour.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the cake in half horizontally and spread apricot jam between the layers.
- Melt the bittersweet chocolate and butter for the glaze, pour over the cake, and let it set for at least 30 minutes.
- Garnish with whipped cream or fresh apricots if desired.
Notes
Use high-quality ingredients for best results, and be mindful of cooling times to avoid a collapsing cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Sachertorte, chocolate cake, apricot jam, dessert, Austrian dessert