Silvia’s Sacher Cake

Rating: 3.25 / 5.00 (8 Votes)

Total time: 1 hour

Servings: 20.0 (servings)



For Silvia’s Sachertorte, heat 4 ribs of chocolate in a water bath (or microwave). Let it cool down a bit. Separate the 8 eggs and whisk the yolks with the sugar and the softened chocolate until foamy. Gradually add the oil, stirring constantly.

Beat the egg whites with the sugar until stiff and mix with the mixture. Then sift the flour with the baking powder and fold in carefully. Rub the cake ring (diameter approx. 22 cm) with a little butter.

Line the baking tray with baking foil, place the ring on top and spread the measurements evenly in the ring. Bake at 180°C top & bottom heat for 45-50 minutes. Afterwards, let the cake “pull” at approx. 50°C for another 5 minutes.

After cooling, cut the cake at least 3 times. Mix apricot jam with cream and spread on both sides of the cake pieces.

For the glaze, slowly heat the cooking chocolate in a water bath. As soon as the cooking chocolate has softened, stir in the Rama piece by piece and glaze the Sacher cake with it.

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