Cakes & biscuits
Sacher-style chocolate and apricot cake
A fine chocolate sponge, apricot jam and dark glaze make up this Sacher-style cake.
- Total time
- 100 min
- Servings / pieces
- 12
- Topic
- Cakes & biscuits
A fine chocolate sponge, apricot jam and dark glaze make up this Sacher-style cake. This independent home version uses a straightforward cream glaze and makes no claim to the secret formula of any particular Viennese establishment. The sponge contains relatively little flour and relies on separately whisked eggs for its lift. Apricot adds fruitiness and joins the two layers. Allow extra time after baking for the cake to cool and the glaze to set. Unsweetened whipped cream alongside each slice balances the intensity of the chocolate.
Method
Step by step
- 01
Melt the chocolate
Heat the oven to 170°C conventional and line the tin base with paper. Melt 130 g chocolate in a bowl above gently simmering water, then cool to lukewarm. Keep the bowl clear of the water and prevent any splashes entering the chocolate.
- 02
Beat the mixture
Separate the eggs. Cream the butter with 50 g sugar, beat in the yolks individually, then mix in the cooled chocolate. Whisk the whites with salt, gradually adding 70 g sugar, until glossy and firm but still flexible.
- 03
Bake the sponge
Stir one-third of the whites into the chocolate mixture to loosen it. Gently fold in the remaining whites and sifted flour alternately. Spread in the tin and bake for 45–50 minutes. A skewer should emerge without liquid batter.
- 04
Fill with apricot
Cool for ten minutes in the tin, then completely on a rack. Cut horizontally into two layers. Gently warm the jam, spread two-thirds over the lower layer and replace the top. Coat the top and sides thinly with the remainder.
- 05
Apply the glaze
Heat the cream, pour over 150 g chopped chocolate and leave for two minutes. Stir smooth and incorporate 20 g butter. Once slightly cooled, pour over the cake and spread promptly. Leave for at least two hours to set.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Preserving the air
Dry, overly stiff egg whites are harder to fold than flexible foam. Incorporate large white patches carefully without stirring for several minutes. A little reduction in volume when transferring the batter is normal.
Getting a smooth finish
The apricot coating traps loose crumbs. If the glaze becomes too thick to pour, briefly place the bowl over warm water and stir gently. Strong direct heat can cause the fat to separate.
Kitchen questions
One more question?
Can I make it in advance?
Yes. Because the glaze contains cream, cover and refrigerate for up to about three days. Let individual slices stand for 20 minutes before serving.
Why is the sponge low?
Some air may have been lost during folding. It can still be filled; next time use broad, gentle movements when incorporating flour and egg whites.
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