The original Austrian-Hungarian cake is not just Vienna’s most famous dessert but my grandma’s favourite as well. Whist the traditional Sachertorte is usually made with apricot jam and served with whipped cream, I prefer to use orange marmalade in my version as it goes extremely well with the deep dark chocolate. Serving with creme fraiche or sour cream gives some edge to the cake.
130 g soft butter
110 g icing sugar
150 g dark chocolate (minimum 70% cocoa)
150 g self rising flour
350 g orange marmalade
For the chocolate coat:
50 ml water
100 g dark chocolate (minimum 70% cocoa)
60 g butter
5 ml vinegar
110 g icing sugar
Preheat the oven to 200°C. Prepare the round shaped baking tray by greasing with butter then sprinkling some flour on to prevent the cake sticking.
Melt 150 g chocolate over boiling water then put aside to cool down a bit. Mix the egg yolks together with the sugar and soft butter until it becomes light and bright coloured. Add the melted chocolate, the zest and juice of one orange, and the flour and mix together well.
Beat up the egg whites then add to the mixture using a spoon only. Try to be as gentle as possible otherwise the cake will not rise.
Pour the batter into the baking pan then put into a hot oven, bake for 10 minutes then turn down the heat to 150°C and bake for another 40 minutes.
When the chocolate sponge is ready, let it cool down before you cut in half. To make the two layers spread the marmalade generously over one half, then put the other half on top spreading the marmalade on top as before.
Boil together the water, the sugar and the vinegar then add the butter. When all smooth remove from the hob and add the chocolate. Stir with a spoon and gently melt. Evenly cover your cake with the chocolate sauce then cool in the fridge for a few hours.
Serve with orange slices and creme fraiche or sour creme.
Cooking time: 90 minutes
Tip: Try out the cake with the original apricot jam to decide which one is your favourite
Calories and nutrition:
Calories: 451 Carbs: 53.9 g Protein: 6.2 g Fat: 30.3 g