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Sachertorte

Oxmoor House
Hands-on time 25 mins
Total time 3 hrs, 5 mins
Yield 12 servings
This "grown-up" version of the famous Viennese chocolate cake boasts a dense texture and rich, shiny glaze. The apricot filling and rich cream topping are subtly flavored with orange liqueur.

Ingredients

  • CAKE:
  • Parchment paper
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar, divided
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 5 ounces bittersweet chocolate, melted and cooled
  • 3/4 cup all-purpose flour
  • APRICOT-ORANGE FILLING:
  • 1 cup apricot preserves
  • 1/4 cup orange liqueur
  • GLAZE:
  • 6 ounces bittersweet chocolate, chopped
  • 1/2 cup whipping cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter
  • GRAND MARNIER CREAM:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon orange liqueur
  • Garnish: chocolate curls

How to Make It

  1. Prepare Cake: Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper; coat pan with cooking spray.

  2. Beat 3/4 cup butter at medium speed with a heavy-duty electric mixer until creamy (about 2 minutes). Gradually add 1/2 cup granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition. Add vanilla and melted chocolate, beating on low speed just until blended. Gradually add flour, beating just until blended. In a separate bowl, beat egg whites at high speed with an electirc mixer until foamy; gradually add remaining 1/4 cup granulated sugar, beating until soft peaks form. Fold in one-fourth of egg whites into batter; gently fold in remaining egg white mixture. Pour batter into pan.

  3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 2 hours). Run a knife around edge of cake to loosen; invert onto work surface. Cut horizontally into 3 layers.

  4. Prepare Apricot-Orange Filling: Process apricot preserves in a food processor 30 seconds or until smooth. Transfer to a small saucepan, and cook over medium-low heat until melted, stirring often. Remove from heat, and stir in 1/4 cup liqueur.

  5. Brush 1/2 cup apricot mixture over 1 cake layer; top with second cake layer. Brush 1/2 cup apricot mixture; top with remaining cake layer. Brush top with remaining 1/4 cup apricot mixture. Set cake on a wire rack over a rimmed baking sheet.

  6. Prepare Glaze: Place chopped chocolate in a medium bowl. Combine whipping cream and corn syrup in a small saucepan; bring to a simmer over medium heat. Pour over chocolate; let stand 1 minute. Whisk until smooth; stir in butter. Pour glaze over cake, covering top and sides completely. Chill cake 1 hour or until glaze is set.

  7. Just before serving, prepare Grand Marnier Cream: Beat 1 cup whipping cream with an electric mixer until foamy; add powdered sugar and orange liqueur, beating until soft peaks form. Cut cake into 12 wedges. Top with Grand Marnier Cream. Garnish, if desired.

2012 Christmas with Southern Living