Luxurious Sacher tart topped with rich chocolate ganache and apricot jam: a classic Viennese delight

Luxurious Sacher tart topped with rich chocolate ganache and apricot jam: a classic Viennese delight

Celebrate any special occasion with the luxurious Sacher replaces the word nice with emptyrte, a classic Viennese dessert that is sure to impress. This rich chocolate cake features a moist and decadent sponge cake, perfectly complemented by a layer of sweet apricot jam and a glossy chocolate ganache. The combination of the deep flavor of chocolate and the subtle acidity of apricot jam creates a harmonious balance that delights the palate. Perfect for birthdays or any other celebration, this Sacher replaces the word nice with emptyrte is a timeless treat that brings elegance and indulgence to your dessert table.


Why you'll love this: You'll love this Sacher replaces the word nice with emptyrte for its rich, velvety layers of chocolate and the delicious contrast of the creamy apricot jam filling. The chocolate sponge cake is moist and flavorful, providing the perfect base for the delicious ganache layer. This cake is not only a treat for the taste buds but also a visual delight with its shiny, mirror finish. The recipe is simple, allowing you to create a professional-quality cake at home. It's a perfect choice for chocolate lovers and those who appreciate sophisticated and classic desserts.

Perfect occasion: This Sacher replaces the word nice with emptyrte is perfect for any big celebration, including birthdays, anniversaries and festive parties. It's also a great choice for dinner parties, where its elegant presentation can make for a show-stopping dessert. Its rich, indulgent flavors make it ideal for winter gatherings, but it's just as enjoyable all year round. Whether you're hosting a special event or simply treating yourself to a luxurious dessert, this Sacher replaces the word nice with emptyrte is sure to impress and delight.

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Decorating Tips: For a nice finish, you can pipe a little extra chocolate ganache in decorative designs on top of the cake. Adding some accents of gold leaf or edible flowers can enhance the elegance of the cake. For a traditional touch, you can write “Sacher” on it with melted chocolate using a piping bag. If desired, garnish with a few pieces of dried apricots or a dusting of cocoa powder around the edges for added visual appeal.

Ingredients (for a 22 cm pan):

For the cake:

  • 4 medium eggs
  • 120g butter at room temperature
  • 150 g all-purpose flour
  • 150g caster sugar
  • 50g powdered sugar
  • 60g cocoa powder
  • 100g whole milk
  • 8-10g baking powder

For the syrup:

  • 50g of water
  • 50g of sugar
  • A dash of rum

For the filling:

  • Apricot jam (or replace it with red and blue fruit jam if you prefer)

For the Ganache:

  • 100g heavy cream
  • 150 g chopped dark chocolate
  • 2 tablespoons of butter


Prepare the cake:

  1. Preheat your oven to 180°C (356°F) with top and bottom heat. Butter and line a 22cm cake tin with baking paper.
  2. Separate the egg whites from the yolks.
  3. In a large bowl, beat the softened butter with the caster sugar and a pinch of salt until creamy. Add the cocoa powder, then add the egg yolks one by one. Finally, add the milk and mix until smooth.
  4. Sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until completely incorporated.
  5. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the caster sugar and continue beating until stiff peaks form.
  6. Gently incorporate the beaten egg whites into the batter in several batches, using a spatula and using folding movements to retain air in the mixture.
  7. Pour the batter into the prepared cake pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool on a rack. Once completely cooled, cut it in half horizontally.

Prepare the syrup:

  1. In a small saucepan, combine the water, sugar and rum. Heat until the sugar dissolves, then let cool.

Assemble the cake:

  1. Brush both cut sides of the cake with the cooled syrup.
  2. Spread a generous layer of apricot jam on the bottom half of the cake. Place the top half of the cake back on top, making sure it is level.

Prepare the Ganache:

  1. Heat the heavy cream in a saucepan until it begins to boil. Remove from the heat and add the chopped chocolate, stirring until completely melted and smooth.
  2. Add the butter to the ganache and mix until well combined and glossy.

Finish the cake:

  1. Pour the warm ganache over the assembled cake, letting it run down the sides for complete coverage.
  2. Let the ganache set at room temperature or in the refrigerator before serving.

Enjoy your luxurious Sacher replaces the word nice with emptyrte with rich chocolate ganache and apricot jam filling!

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