Austrian Christmas baking is a delightful tradition filled with the aroma of warm spices, rich chocolates, and a touch of nostalgia. During the holiday season, there’s something special about indulging in a slice of a Sachertorte Classic Chocolate Cake. This decadent treat is a true masterpiece, combining a moist chocolate sponge cake with layers of apricot jam and a silky chocolate glaze. Whether you’re celebrating the holidays or simply craving a taste of Austria, this recipe is sure to impress your family and friends with its timeless allure.
**Sachertorte Classic Chocolate Cake**
**Ingredients:**
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 8 oz. semisweet chocolate, chopped
– 3/4 cup unsalted butter
– 1 cup granulated sugar
– 6 large eggs, separated
– 1 teaspoon vanilla extract
– 1/2 cup apricot jam
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat Oven and Prepare Pan:**
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easy removal.
2. **Combine Dry Ingredients:**
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
3. **Melt Chocolate and Butter:**
In a heatproof bowl set over a pot of simmering water, melt the chopped chocolate and butter, stirring until smooth. Remove from heat and let cool slightly.
4. **Mix Sugar and Egg Yolks:**
In a separate bowl, whisk together granulated sugar and egg yolks until pale and fluffy. Stir in the vanilla extract.
5. **Combine Wet and Dry Mixtures:**
Gradually add the melted chocolate mixture to the egg yolk mixture, stirring until well combined. Fold in the dry ingredients until just incorporated.
6. **Whip Egg Whites:**
In a clean bowl, using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
7. **Fold in Egg Whites:**
Gently fold the whipped egg whites into the chocolate batter until no streaks remain. Be careful not to deflate the egg whites.
8. **Bake the Cake:**
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
9. **Assemble the Cake:**
Carefully remove the cake from the pan and slice it horizontally into two equal layers. Spread apricot jam over one layer and place the second layer on top.
10. **Glaze the Cake:**
In a small saucepan, heat the remaining apricot jam until smooth. Brush the jam over the top and sides of the cake to create a thin layer.
11. **Decorate and Serve:**
Dust the Sachertorte with powdered sugar for a festive finish. Slice the cake into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy the rich chocolatey goodness of this Sachertorte Classic Chocolate Cake with loved ones during the holiday season or any time you crave a taste of indulgence. This classic Austrian recipe is a true masterpiece that will bring warmth and joy to your home, making every bite a sweet memory to savor.
