This was one of the first cakes I ever made (still a teenager then), it is really easy to make and is still one of my favorite chocolate cakes. This recipe is an improved version of the recipe from my mom’s old cookbook and definitely my favorite version of the famous Austrian cake. What I particularly like about Sacher cake is that it has no chocolate cream filling but is still very rich and decadent. Apricot jam also the perfect sweet and sour balance and the almonds in the cake give it that perfect texture and a bit of crunch. The only rule I stick to here is: don’t skimp on the jam;)
For the cake (26cm tin):
- 5 eggs (separated)
- 125 g sugar
- 125 g butter
- 150 g semi-sweet chocolate (at least 50%)
- 50 g flour
- 50 g corn starch
- 50 g ground almonds
- 1 tsp baking powder
For the filling:
- Approx. 400 g of good quality apricot jam
- Juice of half a lemon
For the ganache:
- 150 g heavy cream
- 150 g semi-sweet chocolate (At least 50%)
- Turn your oven to 180°C. Grease the pan with butter and put some baking paper on the bottom (cut out the tin shape).
- Put chocolate chunks and butter in a bowl and melt over a double boiler. Set aside to cool a bit.
- Separate the eggs, and whisk the egg whites with a pinch of salt until very firm. Set aside.
- In a larger bowl combine flour, starch, raising powder and ground almonds and mix with lightly a spoon. Bit by bit add the egg whites and mix constantly until everything is nicely incorporated.
- Whisk egg yolks and sugar. When fluffy enough turn the mixer to the lowest speed, slowly add the chocolate mixture.
- Add the egg whites + dry ingredients mixture and mix lightly.
- Pour the batter into the pan and bake for about 40 minutes.
- When the cake is baked, leave it to cool, than transfer to a plate upside down and cut it horizontally. I like to make 3 layers, so that the cake is moister as the jam covers more sponge. So if you decide to do the same, simply make two horizontal cuts, each approximately 1,5cm thick.
- Cover the bottom layer with jam generously, and cover with the middle layer. Spread the jam over that one also and cover with the top part. Than use the remaining jam to cover the whole cake. Put the cake into the freezer while you make the ganache.
- For the ganache, cut the chocolate into small pieces. Bring the cream to the boil and pour it over the chocolate. Don’t mix for about 5-10 minutes, and mix well.
- Take the cake out of the freezer and cover with ganache generously.
Sacher cake can be eaten as it is, or with some whipped cream.