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Wiener Sachertorte

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A classic Viennese chocolate cake with a layer of apricot jam and a dark chocolate icing.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 cup unsalted butter
  • 1/2 cup apricot jam
  • 8 ounces dark chocolate
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a round cake pan.
  3. Melt the chocolate and let it cool.
  4. In a bowl, beat the butter and sugar until creamy.
  5. Add the eggs one at a time, mixing well.
  6. Stir in the cooled chocolate and vanilla.
  7. Mix the flour and cocoa powder, then incorporate into the wet ingredients.
  8. Pour the batter into the prepared pan and bake for 40-50 minutes.
  9. Let the cake cool, then cut it in half and spread apricot jam between the layers.
  10. Cover the cake with dark chocolate icing.

Notes

  • For best flavor, let the cake sit overnight before serving.
  • Use high-quality chocolate for a richer taste.

Nutrition

Find it online: https://michaelskueche.de/wiener-sachertorte/