Sachertorte

Name: Sachertorte
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 125 g (4oz) unsalted butter, softened, plus extra to grease; 300 g (6oz) plain chocolate, at least 70% cocoa solids, chopped; 125 g (4oz) caster sugar; 4 large eggs, separated; 125 g (4oz) plain flour; 6 tbsp. apricot jam; 40 mL (1 1/2fl oz) strong black coffee; 2 tbsp. golden syrup; 150 g (5oz) icing sugar, sifted; Edible star decorations, optional

The cake for chocolate lovers, Sachertorte makes a decadent end to a meal. It's also the perfect partner for a cup of coffee.

By The GH Kitchen TeamPublished: 10 December 2011

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Food, Ingredient, Purple, Baked goods, Sweetness, Dessert, Cuisine, Violet, Lavender, Snack,

Preparation Notes: plus cooling and setting

Serving notes: Cuts into 8 slices

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Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Ingredients

125 g (4oz) unsalted butter, softened, plus extra to grease
300 g (6oz) plain chocolate, at least 70% cocoa solids, chopped
125 g (4oz) caster sugar
4 large eggs, separated
125 g (4oz) plain flour
6 Tbsp. apricot jam
40 ml (1 1/2fl oz) strong black coffee
2 Tbsp. golden syrup
150 g (5oz) icing sugar, sifted
Edible star decorations, optional

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round cake tin and line with baking parchment. Melt half the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool.
2. Step 2
  Put the butter, 100g (3½oz) of the caster sugar and a large pinch of salt into a large bowl and beat together with a handheld electric whisk until pale and fluffy, about 3min. Gradually add the egg yolks, beating well after each addition. Next, beat in the cooled chocolate, then fold in the flour with a large metal spoon (the mixture will be stiff).
3. Step 3
  In a separate bowl (and using clean, dry beaters), whisk the egg whites until they hold stiff peaks. Add the remaining sugar and beat again. Stir a spoonful of the egg whites into the chocolate mixture to loosen it, then fold in the remaining whites. Scrape mixture into the prepared tin, then bake for 30min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then take out of tin and cool completely on a wire rack.
4. Step 4
  Peel off the parchment paper, then cut the cake in half horizontally. Melt the jam in a small pan, then spread some on top of the bottom half of the cake. Top with other half of cake, and brush remaining jam over top and sides. Leave to set for 10min.
5. Step 5
  For the icing, put the remaining chocolate, coffee and syrup into a large pan and heat gently until melted. Mix in icing sugar to make a smooth icing. Immediately spread over cake. Scatter over star decorations, if using, and allow to set for 2hrs before serving.

Per Serving:

Calories: 624
Total carbs: 94 g
Sugars: 82 g
Total fat: 27 g
Saturated fat: 15 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time