Description
This delicious classic sacher torte with chocolate glaze delight is a fantastic dish that’s sure to impress. Made with 6 large eggs, all-purpose flour, and 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), it combines great flavors and textures for a memorable meal.
Ingredients
Scale
- 6 large eggs, separated
- 1 cup all-purpose flour
- 1/2 cup almond flour or 2 ounces blanched almonds (1/3 cup), ground
- 1/4 teaspoon kosher salt
- 1 1/2 sticks unsalted butter, softened (about 3/4 cup)
- 1 cup sugar
- 5 ounces bittersweet chocolate, melted and cooled slightly
- 1 3/4 cups apricot preserves, divided
- 2/3 cup light corn syrup
- 2 tablespoons rum extract
- 10 ounces bittersweet chocolate, chopped
- Unsweetened whipped cream, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, then dust the pan with flour, tapping out the excess flour. Using a handheld electric mixer, whip the egg whites at high speed until soft peaks form. In a small bowl, whisk together the all-purpose flour, almond flour, and kosher salt. In a large bowl, cream the softened butter and sugar until fluffy. Beat in the egg yolks one at a time, then incorporate the melted chocolate, followed by the flour mixture. Gently fold in the whipped egg whites in two stages—first one-fourth with the mixer, then the remaining whites with a spatula until combined without streaks. Pour the batter into the prepared pan and smooth the surface.
- Bake in the oven’s center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cake on a wire rack for 30 minutes, then remove the springform ring. Let the cake cool completely, then invert it onto a plate, peel off the parchment paper, and turn it right side up. Carefully slice the cake horizontally into three even layers using a long serrated knife.
- In a small microwave-safe bowl, whisk 1/4 cup plus 2 tablespoons of the apricot preserves with 1/4 cup water. Microwave until melted. Set the cake bottom on the springform base placed on a wire rack over a baking sheet. Arrange the top layer cut side up, brush with one-third of the melted preserves, spread 1/2 cup of unmelted preserves, then layer the middle cake layer. Repeat brushing with melted preserves and spreading unmelted preserves on the middle layer. Brush the cut side of the bottom layer with the remaining melted preserves and place it cut side down on the middle layer. Trim edges for uniformity if needed.
- Microwave the remaining apricot preserves (1/4 cup plus 2 tablespoons) until melted, about 30 seconds. Strain to remove solids and brush evenly all over the assembled cake. Refrigerate for 20 minutes to set the apricot layer.
- In a medium saucepan, whisk together the corn syrup, rum extract, and 2 tablespoons water, then bring to a boil. Simmer until slightly thickened, about 1 minute. Place the chopped bittersweet chocolate in a heatproof bowl, pour the hot syrup mixture over the chocolate, let it sit until melted, then whisk until smooth. If the glaze is too thick, add an extra tablespoon of hot water. Let the glaze cool until warm.
- Remove any excess apricot preserves from the cake surface using an offset spatula for a light coating. Slowly pour half of the warm chocolate glaze into the center, allowing it to flow over the top and sides evenly. Spread the glaze smoothly over the entire cake. Warm the remaining glaze briefly in the microwave and repeat glazing. Scrape up any excess glaze. Refrigerate the cake for at least 10 minutes to set the chocolate glaze.
- Cut the torte into wedges and serve with unsweetened whipped cream, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes