Table for TwoSachertorte
Vienna's famous chocolate cake: dense chocolate sponge with a thin layer of apricot jam under a glossy chocolate glaze, served with whipped cream.
Photo: Tim Photoguy / Unsplash
⏱ 100 min📶 Hard👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Dark chocolate, 130 g, for the cake
- Butter, 130 g, soft
- Powdered sugar, 50 g
- Eggs, 6, separated
- Sugar, 100 g
- All-purpose flour, 130 g
- Apricot jam, 200 g
- Dark chocolate, 150 g, for the glaze
- Heavy cream, 150 ml
- Whipped cream, to serve
Steps
- Melt 130 g chocolate. Beat the butter and powdered sugar until fluffy, then beat in the yolks one by one and the chocolate.
- Whip the egg whites with the sugar to soft peaks and fold them in alternately with the flour.
- Bake in a 22 cm tin at 170°C for 50–60 minutes; cool completely.
- Slice the cake in half, spread with warm apricot jam, restack and brush more jam over the top and sides.
- Melt the glaze chocolate with the cream, pour over the cake and let it set. Serve with unsweetened whipped cream.
Cook it together: One of you whips the egg whites, the other melts the chocolate — then glaze it together in one confident pour.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
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