Description
A rich and elegant chocolate cake layered with apricot jam and topped with a glossy chocolate glaze.
Ingredients
Scale
- 200g dark chocolate (at least 70% cocoa)
- 150g unsalted butter
- 150g granulated sugar
- 5 large eggs
- 125g all-purpose flour
- 150g apricot jam
- 100g heavy cream
- A pinch of salt
Instructions
- Preheat your oven to 350°F (180°C) and grease an 8-inch round cake pan.
- Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth, then let cool slightly.
- In a separate bowl, whisk together the sugar and eggs until light and fluffy, about 5 minutes.
- Sift together the flour and salt, then gently incorporate into the egg mixture, alternating with the chocolate mixture.
- Beat the egg whites until stiff peaks form and gently fold into the batter.
- Pour the batter into the prepared cake pan and bake for 40-45 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, slice the cake in half and spread apricot jam between the layers and on top.
- For the glaze, heat the heavy cream until simmering, pour it over chopped chocolate, and stir until melted. Pour the glaze over the cake, letting it drip down the sides.
- Refrigerate the cake for at least an hour to set the glaze. Serve chilled or at room temperature with whipped cream.
Notes
For a unique twist, consider adding orange zest to the apricot jam or a dash of espresso to the batter.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Sacher Cake, chocolate dessert, Austrian dessert, apricot jam, baking