This delicious Sacher Torte by Nigella is a rich, chocolatey treat that’s surprisingly easy to make. With creamy layers of apricot jam and a smooth chocolate glaze, this dessert is perfect for special occasions. You can use simple, everyday ingredients to create this elegant cake right in your own kitchen.
Ingredients Needed:
- 180 grams butter
- 100 grams butter (extra)
- 8 eggs (separated into white and yolks)
- 250 grams walnuts (ground)
- 1 tablespoon flour
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- 180 grams dark chocolate
- 200 grams dark chocolate (extra)
- 250 grams apricot jam
- 1 tablespoon milk
- 1 tablespoon oil
- 1 tablespoon sugar
How To Make Sacher Torte?
- Prepare the Cake Batter: Cream together 180g (6.3 oz) butter and 180g (3/4 cup) sugar until smooth and creamy. Add the egg yolks one at a time, mixing after each addition. In a separate bowl, combine 1 tbsp flour, 1 tbsp baking powder, 1 tbsp cinnamon, and 250g (2 1/2 cups) ground walnuts. Gradually add this dry mixture to the wet ingredients at low speed. Melt 180g (6.3 oz) dark chocolate and add it to the batter.
- Whip the Egg Whites: Whisk the 8 egg whites with a pinch of salt at high speed until stiff peaks form (about 5 minutes). Gently fold the whipped egg whites into the cake batter.
- Bake the Cake: Preheat the oven to 170°C (340°F). Grease a 25cm (10-inch) round cake pan (preferably one with removable sides) and line the bottom and sides with parchment paper. Pour the cake batter into the pan and bake for 50-60 minutes in the center of the oven, until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then remove it from the pan and cool completely.
- Add Apricot Jam: Heat 250g (1 cup) apricot jam with 2 tbsp water in a saucepan. Turn the cooled cake upside-down and slice it horizontally. Spread a thin layer of jam between the two layers and gently press them back together. Then, cover the top and sides of the cake with more apricot jam (around 2mm thick). Freeze the cake for about 15 minutes to set the jam.
- Prepare the Glaze: Melt 200g (7 oz) dark chocolate, 100g (3.5 oz) butter, 1 tbsp oil, and 1 tbsp sugar in a double boiler or over low heat. Stir in 1 tbsp milk to create a smooth glaze.
- Glaze the Cake: Place the cake on a sheet of parchment paper and slowly pour the chocolate glaze over the top and sides of the cake, letting it drip down. If there’s any leftover glaze, save it for later. Once the glaze has hardened, you can optionally melt the remaining glaze and place it in a piping bag to write “SACHER” on the top of the cake.
Recipe Tips:
- Make Ingredients Room Temperature: Use room temperature butter, eggs, and other items to make the batter mix well and easily.
- Fold Egg Whites Carefully: Fold in the whipped egg whites gently so the batter stays airy, making the cake light.
- Melt Chocolate on Low Heat: Melt chocolate slowly to avoid burning, as burnt chocolate affects the cake’s taste.
- Spread Jam Evenly on Cake: Put a thin, even layer of apricot jam between the layers and outside the cake to add flavor and help the glaze stick.
- Allow Glaze to Set: Let the glaze fully harden after pouring, so the cake has a smooth, nice finish.
How To Store Leftovers?
- Refrigerate: Let the leftover cake cool to room temperature. Then store it in an airtight container in the fridge for up to 4-5 days.
- Freeze: Freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, leave it in the fridge overnight or at room temperature for a few hours before serving.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 440mg
- Potassium: Not listed
- Total Carbohydrate: 62g
- Dietary Fiber: 1g
- Sugars: 43g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Sacher Torte Recipe
Description
This delicious Sacher Torte by Nigella is a rich, chocolatey treat that’s surprisingly easy to make. With creamy layers of apricot jam and a smooth chocolate glaze, this dessert is perfect for special occasions. You can use simple, everyday ingredients to create this elegant cake right in your own kitchen.
Ingredients
Instructions
- Prepare the Cake Batter: Cream together 180g (6.3 oz) butter and 180g (3/4 cup) sugar until smooth and creamy. Add the egg yolks one at a time, mixing after each addition. In a separate bowl, combine 1 tbsp flour, 1 tbsp baking powder, 1 tbsp cinnamon, and 250g (2 1/2 cups) ground walnuts. Gradually add this dry mixture to the wet ingredients at low speed. Melt 180g (6.3 oz) dark chocolate and add it to the batter.
- Whip the Egg Whites: Whisk the 8 egg whites with a pinch of salt at high speed until stiff peaks form (about 5 minutes). Gently fold the whipped egg whites into the cake batter.
- Bake the Cake: Preheat the oven to 170°C (340°F). Grease a 25cm (10-inch) round cake pan (preferably one with removable sides) and line the bottom and sides with parchment paper. Pour the cake batter into the pan and bake for 50-60 minutes in the center of the oven, until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes, then remove it from the pan and cool completely.
- Add Apricot Jam: Heat 250g (1 cup) apricot jam with 2 tbsp water in a saucepan. Turn the cooled cake upside-down and slice it horizontally. Spread a thin layer of jam between the two layers and gently press them back together. Then, cover the top and sides of the cake with more apricot jam (around 2mm thick). Freeze the cake for about 15 minutes to set the jam.
- Prepare the Glaze: Melt 200g (7 oz) dark chocolate, 100g (3.5 oz) butter, 1 tbsp oil, and 1 tbsp sugar in a double boiler or over low heat. Stir in 1 tbsp milk to create a smooth glaze.
- Glaze the Cake: Place the cake on a sheet of parchment paper and slowly pour the chocolate glaze over the top and sides of the cake, letting it drip down. If there’s any leftover glaze, save it for later. Once the glaze has hardened, you can optionally melt the remaining glaze and place it in a piping bag to write “SACHER” on the top of the cake.
Notes
- Make Ingredients Room Temperature: Use room temperature butter, eggs, and other items to make the batter mix well and easily.
- Fold Egg Whites Carefully: Fold in the whipped egg whites gently so the batter stays airy, making the cake light.
- Melt Chocolate on Low Heat: Melt chocolate slowly to avoid burning, as burnt chocolate affects the cake’s taste.
- Spread Jam Evenly on Cake: Put a thin, even layer of apricot jam between the layers and outside the cake to add flavor and help the glaze stick.
- Allow Glaze to Set: Let the glaze fully harden after pouring, so the cake has a smooth, nice finish.