Homemade Sacher Biscuit with Apricot Jam and Chocolate Glaze

Ingredients

• 200 g Unsalted butter (softened at room temperature)
• 200 g Icing (powdered) sugar
• 6 Egg yolks (separated from whites)
• 6 Egg whites (room temperature)
• 1 tsp Vanilla extract
• 150 g Dark chocolate (72% cocoa) (broken into pieces)
• 150 g Granulated sugar (for meringue)
• 100 g All‑purpose flour (sifted)
• 200 g Apricot jam (plus a little water to thin)
• 30 ml Water (for jam thinning)
• 200 g Granulated sugar (for chocolate glaze)
• 50 ml Water (for chocolate glaze)
• 200 g Dark chocolate (for glaze) (same 72% chocolate)
• 200 ml Unsweetened whipped cream (for serving)

Instructions

1. Cream butter and icing sugar

   Place the softened butter in a large mixing bowl, add the icing sugar and whisk with the electric hand whisk until the mixture is light, fluffy and fully combined.

   Time: PT5M

2. Separate eggs

   Separate six egg yolks from six egg whites. Keep the whites at room temperature and set the yolks aside.

   Time: PT2M

3. Incorporate yolks

   Add the yolks to the butter‑sugar mixture one at a time, whisking after each addition until fully incorporated. Then stir in the vanilla extract.

   Time: PT4M

4. Melt dark chocolate

   Break the 72% dark chocolate into small pieces, place in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts until smooth. Let it cool to warm (about 30 °C) before adding to the batter.

   Time: PT7M

5. Add melted chocolate

   Pour the cooled melted chocolate into the butter‑egg yolk mixture and whisk until evenly combined.

   Time: PT2M

6. Make the meringue

   In a clean bowl, beat the egg whites with the electric whisk. When they become foamy, add the granulated sugar gradually in three portions, continuing to whisk until stiff, glossy peaks form.

   Time: PT6M

7. Fold meringue into batter

   Gently fold about half of the meringue into the chocolate batter using a rubber spatula, then add the sifted flour, fold again, and finally fold in the remaining meringue until the batter is homogeneous and airy.

   Time: PT5M

8. Prepare the pan

   Cut a piece of parchment paper to fit the bottom of the springform pan. Trace the pan’s outline on the paper with a pencil, cut out, then grease the pan lightly and press the parchment onto the bottom, smoothing with a scraper.

   Time: PT5M

9. Bake the biscuit

   Pour the batter into the prepared pan, level the surface, and place in a pre‑heated oven at 170 °C. Bake with the oven door slightly ajar for the first 12 minutes, then close the door and continue baking for another 35 minutes. When done, a skewer inserted in the center should come out clean.

   Time: PT47M

   Temperature: 170°C

10. Cool and trim

    Remove the pan from the oven, let it cool on a rack for 10 minutes, then release the springform, peel off the parchment, and allow the biscuit to cool completely (about 20 minutes). Trim the edges evenly to remove any irregular parts.

    Time: PT30M

11. Slice and prepare apricot glaze

    Using a sharp knife, cut the cooled biscuit horizontally into two equal layers. In a small saucepan, combine the apricot jam with 30 ml water, bring to a gentle boil for 5 minutes, then remove from heat. Spread a thin layer of the warm jam on the bottom half, place the top half over it, and cover the entire cake with a thin coat of the remaining jam, smoothing the edges.

    Time: PT12M

12. Make chocolate glaze

    In a saucepan, combine 200 g sugar with 50 ml water, bring to a boil and simmer for 5 minutes to form a syrup. Remove from heat and pour the hot syrup over the remaining 200 g melted dark chocolate, stirring until a smooth, glossy glaze forms.

    Time: PT10M

13. Glaze the cake

    Place the jam‑layered cake on a wire rack set over a tray. Slowly pour the chocolate glaze over the top, allowing it to flow down the sides. Use a spatula to spread any excess and level the surface.

    Time: PT5M

14. Decorate and serve

    While the glaze is still soft, press a personalized stamp or chocolate feather decorations onto the surface. Let the cake set at room temperature (about 15 minutes). Slice with a warm knife and serve each piece with a dollop of unsweetened whipped cream.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine (use a high‑quality brand)
• Instead of Icing (powdered) sugar: Granulated sugar (process in a blender)
• Instead of Egg yolks: Egg yolk paste (vegan)
• Instead of Egg whites: Aquafaba (for vegan)
• Instead of Vanilla extract: Vanilla bean seeds
• Instead of Dark chocolate (72% cocoa): Semi‑sweet chocolate (60% cocoa)
• Instead of Granulated sugar (for meringue): Caster sugar
• Instead of All‑purpose flour: Cake flour
• Instead of Apricot jam: Peach jam, red currant jam
• Instead of Granulated sugar (for chocolate glaze): Caster sugar
• Instead of Dark chocolate (for glaze): Semi‑sweet chocolate
• Instead of Unsweetened whipped cream: Plant‑based whipped topping

Equipment Needed

• Large mixing bowl
• Electric hand whisk
• Microwave‑safe bowl
• Sieve
• Spatula
• Scraper (rubber spatula)
• 20 cm (8‑inch) springform pan
• Parchment (baking) paper
• Oven
• Saucepan
• Kitchen scale
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Creaming butter and sugar until light and fluffy
• Beating egg whites to stiff, glossy peaks
• Melting and cooling chocolate without overheating
• Baking with the door slightly ajar for the first 12 minutes

Chef Tips from the Video

• Use high‑quality 70‑80% dark chocolate for the best shine and flavor.
• For an extra glossy finish, temper the chocolate glaze by cooling it to 31 °C before pouring.
• A light dusting of cocoa powder on the plate adds a professional look.

Troubleshooting

Storage

Refrigerator: Store leftovers, tightly covered, for up to 3 days.

Freezer: Wrap the whole cake in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for 1 day if covered.

Make-Ahead Tips

• Bake the biscuit a day ahead and keep it wrapped; it stays fresh.
• Prepare the apricot jam glaze and chocolate glaze up to 2 hours before assembling.
• Whipped cream can be whipped just before serving.