Decadent Austrian Chocolate Sacher Torte

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1. 1

   Melt the 110 g butter and 150 g dark chocolate together in the microwave, stirring every 30 seconds, or use a double boiler.

   💡 The cake contains no cocoa powder, so high-quality chocolate is essential for flavor.

   Butter 110 gDark Chocolate (70% cocoa) 150 g

   ⏱ 30 seconds▶ 0:20

2. 2

   In a clean glass or metal bowl, whip the 5 egg whites with a bit of lemon juice (optional) and gradually add 100 g sugar until stiff peaks form.

   💡 A clean bowl is necessary for the meringue to whip properly.

   Egg Whites 5Sugar 100 g

   ▶ 0:51

3. 3

   Mix the 5 egg yolks, the melted butter/chocolate mixture, 50 g milk, 75 g flour, 1/2 tsp baking powder, and a pinch of salt into the yolk mixture.

   💡 The milk and flour are added to the yolk mixture.

   Egg Yolks 5Butter 110 gMilk 50 gBaking Powder 1/2 tspSalt Pinch

   ▶ 1:53

4. 4

   Gently fold the meringue into the batter in stages, starting with a few large dollops to lighten the mixture before folding in the rest.

   💡 Be gentle when folding the remaining egg whites to maintain the rise.

   ▶ 2:06

5. 5

   Divide the batter into buttered, floured, and parchment-lined cake pans. Bake in a preheated oven at 160°C (320°F) for around 20 minutes.

   💡 Use the toothpick test to check for doneness.

   🔥 160°C⏱ 20 minutes▶ 2:28

6. 6

   Let the cakes cool in their pans for 10 minutes, then flip onto parchment paper. Prepare the simple syrup by boiling 100 g water and 100 g sugar for 1 minute, then stirring in 1 tsp vanilla extract.

   💡 Flipping onto parchment helps remove any caramelized imperfections from the cake surface.

   Vanilla 1 tspSugar 100 gWater 100 gVanilla Extract 1 tsp

   ⏱ 10 minutes⏱ 1 minute▶ 2:55

7. 7

   Soak both sponges with 3 tbsp of the cooled simple syrup. Spread a thin layer of apricot jam over the first sponge.

   💡 The jam cuts the richness of the cake.

   Apricot Jam

   ▶ 4:45

8. 8

   Place the assembled cake in the freezer for about 1 hour to allow for a clean cut and to set the surface.

   💡 Freezing helps prevent crumbs from appearing under the glaze.

   ⏱ 1 hour▶ 5:52

9. 9

   To make the glaze, melt 200 g dark chocolate and 3 tbsp butter together (microwave or double boiler). In a saucepan, heat 200 g heavy cream and 3 tbsp glucose syrup over medium-low heat until it reaches a slight simmer, then pour over the melted chocolate.

   💡 Melting the chocolate first makes it easier to incorporate the cream without air pockets.

   Butter 110 gDark Chocolate (70% cocoa) 150 gHeavy Cream 200 gGlucose Syrup 3 tbsp

   🔥 medium-low heat → simmer▶ 3:07

10. 10

    Pour the cooled glaze over the cake. If it's too thick, microwave it for 20-30 seconds to loosen it up.

    💡 The glaze should hold its shape for a few seconds before smoothing out.

    ⏱ 20-30 seconds▶ 6:12

11. 11

    Wait 20 to 30 minutes for the glaze to set before serving.

    💡 The cake is ready to cut once the glaze is set.

    ⏱ 20 to 30 minutes▶ 6:56

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Emma's Goodies on YouTube