SachertorteChocolate Apricot Torte
A firm, elegant chocolate cake is split, filled with apricot jam, and finished with a smooth dark chocolate glaze. It is rich without being overly sweet and is best served in thin slices.
Prep
50m
Cook
45m
Serves
8
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Cake
- 140gDark Chocolate (melted)
- 140gUnsalted Butter (softened)
- 120gWhite Sugar
- 5mlVanilla Extract
- 6pcsEgg
- 120gAll-Purpose Flour
- 20gCocoa Powder
Filling
- 180gApricot Jam
Glaze
- 120gDark Chocolate (chopped)
- 120gWhite Sugar
- 100mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Melt the dark chocolate and let it cool slightly.
- 02
Beat the unsalted butter with the white sugar until light, then mix in the vanilla extract and add the eggs one at a time.
- 03
Fold in the melted dark chocolate, then sift in the all-purpose flour and cocoa powder and fold just until combined.
- 04
Pour the batter into a lined cake pan and bake at 170°C (340°F) until the center feels set and a skewer comes out with only a few moist crumbs.
- 05
Cool the cake completely, slice it in half horizontally, warm the apricot jam until spreadable, then sandwich the layers and coat the top and sides thinly with the jam.
- 06
Simmer the water and white sugar until the sugar dissolves. Remove from the heat, add the dark chocolate, and stir until smooth.
- 07
Pour the warm glaze over the jam-coated cake and spread it quickly into an even layer. Let it set before slicing.
Ratings & Reviews
Log in to rate and review this recipe.