Wolfgang's Sachertorte

Total Time:
1 hr 42 min
Prep:
20 min
Inactive:
2 min
Cook:
1 hr 20 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • Cake:
  • 6 ounces bittersweet chocolate, cut into small pieces
  • 3 ounces butter
  • 4 egg yolks
  • 1 ounce sugar, plus 3 ounces
  • 5 egg whites
  • 1/4 teaspoon salt
  • 1/3 cup flour, sifted
  • Apricot Filling:
  • 1 1/2 cups apricot preserves
  • 1 tablespoon apricot brandy
  • Glaze:
  • 6 ounces bittersweet chocolate, cut into small pieces
  • 1 ounce butter
  • 2 ounces heavy cream
  • Schlagobers, or whipped cream
Directions
  • Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.

  • In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.

  • In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.

  • Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.

  • To make the apricot filling: puree the apricot preserves. Stir in brandy.

  • Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.

  • To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.


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