Sachertorte for Valentine’s Day
  • 41/2oz/128g high quality bittersweet chocolate, finely chopped (I used chips)
  • 9 tablespoons/127g unsalted butter, room temp
  • 1 cup/115g powdered sugar
  • 6 large eggs, separated, at room temp
  • 1 teaspoon vanilla extract
  • ½ cup/119g granulated sugar
  • 1 cup/128g plain/all purpose flour (spoon and level)
Apricot Glaze
  • 11/4 cups/296mL apricot preserves
  • 2 tablespoons water
Chocolate Glaze
  • 1 cup/235g sugar
  • ½cup/118mL water
  • 6 oz113g bittersweet chocolate, chopped (I used chips)
Apricot Glaze
  1. Bring the preserves and water to a boil in a small saucepan over medium heat, stirring often.
  2. Cook stirring often till sticky, about 2 or 3 minutes.
  3. Strain through a wire sieve into a bowl and keep aside.
  4. Use warm.
  1. Position rack in the centre of the oven and preheat to 400℉/200℃
  2. Lightly grease with non stick spray a 9"/24cm springform/loose bottom pan.
  3. Line the bottom with parchment paper.
  4. Dust the sides of the pan lightly with flour and tap out excess.
  5. Melt chocolate in the microwave in a bowl at 30 second intervals. Will take about a minute or so.
  6. Stir after each 30 seconds and let the warm bowl help in melting the remainder.
  7. Stir till all melted and leave to cool.
  8. Beat butter in bowl of mixer using a paddle attachment on medium high till smooth, about a minute.
  9. On low speed, add in the powdered sugar.
  10. Return to medium high speed and beat till light and fluffy, about 2 minutes.
  11. Add one egg yolk at a time, beating well after each one.
  12. Scrape down sides of bowl and ensure batter is well mixed.
  13. Beat in the chocolate and vanilla.
  14. In a different mixer bowl or using a handheld mixer
  15. Beat the egg whites and granulated sugar until soft, shiny peaks form.
  16. Don't over beat.
  17. Stir about one fourth of the egg whites into the batter to lighten it and fold in the rest gently.
  18. Little wisps of white are fine, don't over mix.
  19. Sift half of the flour over and fold in and then repeat with the remaining flour.
  20. Spread evenly in pan.
  21. Bake until a toothpick instead in the centre comes out clean, about 45 minutes.
  22. The cake will dome in the centre.
  23. Cool on a wire rack for 10 minutes.
  24. Remove the sides of the pan and invert cake onto rack and then right side up.
  25. Cool completely.
To Assemble
  1. Using a long serrated knife, trim the top of the cake to make it level.
  2. Cut the cake horizontally in two equal layers.
  3. An 8" cake board will really help with transferring cake after glazes have been applied.
  4. Brush top layer of the cake with the apricot glaze and then place the top layer and glaze all-around.
  5. This cake will have holes. If some are really big, just take some trimmings from the cake top and fill the holes with some glaze, like a paste, and patch up the holes.
  6. Let the glaze set on the cake.
  7. Make sure the cake is on a wire rack.
Chocolate Glaze
  1. Must be freshly made in a small pan. Too big and it will burn before it gets a chance to thicken.
  2. Put the chocolate, water and sugar in a small pan over medium high heat and boil.
  3. Attach a candy thermometer to the pan.
  4. Reduce heat to medium and cook, uncovered, stirring until the mixture reaches 234℉, about 5 minutes.
  5. DO NOT overcook. It will turn to candy and be a hard shell instead of a glaze.
  6. Pour the warm glaze over the cake and let drizzle down side.
  7. Use a spatula to coat the cake completely.
  8. Cool until glaze is barely set, transfer to serving plate and then refrigerate for 1 hour.
  9. Remove cake an hour before serving.
  10. To serve, slice with a sharp knife dipped in hot water.
  11. Serve with whipped cream.
Nutrition Information
Serving size: 12-16 servings
Recipe by Coffee and Crumpets at