About this Dish
A dense chocolate cake with a thin layer of apricot jam, glazed in dark chocolate.
History & Origin
Invented in 1832 by 16-year-old apprentice Franz Sacher for Prince Metternich, the exact recipe remains a fiercely guarded secret of Vienna's Hotel Sacher.
IngredientsServes 2
🍫Dark chocolate (70% cocoa), 200g chopped
🧈Unsalted butter, 150g softened
🍬Icing sugar, 150g sifted
🥚Eggs, 6 large, separated
🌾Plain flour, 140g sifted
🍑Apricot jam, 200g warmed and strained
🍚Caster sugar, 120g
🍫Dark chocolate (70% cocoa), 200g chopped (for glaze)
🍶Double cream, 150ml (for glaze)
Method
1
Preheat your oven to 170°C (fan 150°C). Grease and line a 23cm round springform tin with baking paper. Melt the 200g of chocolate in a heatproof bowl over a pan of simmering water, then set aside to cool slightly.2
Beat the softened butter and icing sugar together until pale and fluffy. Add the egg yolks one at a time, beating well after each addition, then stir in the cooled melted chocolate until fully combined.3
In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually add the caster sugar and whisk to stiff, glossy peaks. Gently fold the egg whites into the chocolate mixture in three additions, alternating with the sifted flour, being careful not to knock out the air.4
Pour the batter into the prepared tin and bake for 45–50 minutes, until the cake is just set and a skewer comes out with only a few moist crumbs. Leave to cool completely in the tin before removing.5
Once cooled, slice the cake horizontally in half. Brush the inside of both layers generously with the warm strained apricot jam, sandwich back together, then brush the entire outside of the cake with the remaining jam. Leave to set for 20 minutes.6
Make the glaze by heating the cream until just simmering, then pour over the 200g of chopped chocolate and stir until smooth and glossy. Allow to cool slightly until it thickens enough to coat the back of a spoon, then pour it over the cake, letting it drip down the sides naturally.7
Leave the glaze to set at room temperature for at least one hour before serving. Slice with a warm knife and serve with a generous dollop of lightly whipped cream on the side.User Reviews
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