Sacher Torte

On a Christmas vacation last year, I was lucky enough to try the iconic Sacher Torte and after reading so much about it being dry and overhyped, I can happily say I disagreed with both those assessments. The cake is soft (it’s not supposed to be overly moist), the apricot jam is a nice contrast to the sweet glaze and the experience of eating it in one of Austria’s oldest coffee houses makes it worth your while. I came back determined to make it at home and I’m really happy with the way it turned out. It’s not difficult to make, it just has a few steps and some waiting time in between each. I hope you’ll try it!

• 85 gms dark chocolate (55%), finely chopped
• 1/2 cup caster sugar (95 gms)
• 6 tbsps butter (85 gms), at room temperature
• 1 and 1/2 tsps vanilla extract
• 4 eggs, at room temperature 
• 1/2 cup cake flour, sifted (60 gms; see notes)
• 1/4 tsp salt if using unsalted butter

• 170 gms apricot jam (divided into 1/3 cup (110 gms) & 1/4 cup (65 gms)
• 2 tbsps dark rum, optional but recommended

• 1/2 cup caster sugar (95 gms)
• 1/4 cup water (60 ml)
• 75 gms bitter chocolate (at least 90% dark; see notes), finely chopped