Austria · Europe
Sachertorte
A chocolate glaze tempered to the right cocoa-butter crystal form — glossy, snap-set, Viennese.
classic SachertorteViennese chocolate cake
The Chemistry in This Bake
Tempering the chocolate glaze so its cocoa butter sets into the correct crystal form for a glossy, snap-set finish.
Learn the full technique →Ingredients
- Dark chocolate
- Butter
- Powdered sugar
- Eggs (separated)
- Flour
- Apricot jam
- Sugar (for glaze)
- Water (for glaze)
Method
Cream butter with powdered sugar, add melted chocolate, then yolks and folded whites with flour.
Bake at 170 °C for about 55 minutes; cool.
Slice in half and spread with warmed apricot jam.
Coat the whole cake with a thin layer of jam.
Boil sugar and water, add chocolate, and temper the glaze to the correct temperature for the right crystal form.
Pour over the cake in one decisive pass for a mirror-gloss finish; serve with unsweetened cream.