How to Make a SACHERTORTE! 🍰 (Chocolate Ganache, Chocolate Mirror Glaze... All in One!)

Ingredients

• 350 g Dark Chocolate (63% cocoa, for the sponge; melt with butter)
• 220 g Unsalted Butter (Melt with chocolate for the sponge)
• 8 pieces Egg Yolks (Room temperature)
• 220 g Castor Sugar (For yolk mixture; mix quickly to avoid cooking yolks)
• 220 g Plain Flour (Sifted with baking powder)
• 1 tsp Baking Powder (Leavening agent)
• 300 g Egg Whites (Soft peaks, about 10 large whites)
• 150 g Apricot Jam (With fruit pieces, for filling)
• 160 g Dark Chocolate (63% cocoa, for ganache)
• 200 g Whipping Cream (Heavy cream for ganache)
• 250 g Water (For mirror glaze)
• 310 g Castor Sugar (For mirror glaze)
• 32 g Dark Chocolate (63% cocoa, for mirror glaze)
• 125 g Cocoa Powder (100% cocoa, unsweetened)
• 250 g Whipping Cream (For mirror glaze)
• 20 g Gelatin Leaves (Soak in cold water, then melt)
• 60 g Glucose Syrup (Gives shine to the glaze)

Instructions

1. Melt Chocolate and Butter

   Place 350 g dark chocolate and 220 g butter in a heat‑proof bowl over a pot of simmering water. Stir until fully melted and smooth.

   Time: PT5M

2. Whisk Yolks and Sugar

   In a mixing bowl, whisk 8 egg yolks with 220 g castor sugar until the mixture becomes pale and fluffy (about 2 minutes).

   Time: PT2M

3. Whisk Egg Whites

   In a clean bowl, whisk 300 g egg whites until soft peaks form (about 5 minutes).

   Time: PT5M

4. Sift Dry Ingredients

   Sift 220 g plain flour together with 1 tsp baking powder onto a piece of parchment paper.

   Time: PT2M

5. Combine Batter

   Add the melted chocolate‑butter mixture to the yolk‑sugar mix, then fold in a third of the whipped egg whites. Gently fold in the sifted flour mixture, followed by the remaining egg whites, using a spatula until just incorporated.

   Time: PT5M

6. Prepare Tin and Bake

   Grease a 10‑inch round tin with spray (or butter and flour). Pour the batter in, smooth the top, and bake at 170 °C for 25 minutes, or until a knife inserted comes out clean.

   Time: PT25M

   Temperature: 170°C

7. Cool Sponge

   Remove the cake from the oven, let it sit in the tin for 10 minutes, then turn out onto a cooling rack and cool completely (about 30 minutes).

   Time: PT30M

8. Make Chocolate Ganache

   Heat 200 g whipping cream to a boil, then pour over 160 g dark chocolate in a bowl. Stir until smooth and let cool to room temperature.

   Time: PT10M

9. Prepare Mirror Glaze

   In a saucepan combine 250 g water, 310 g castor sugar, 125 g cocoa powder, 250 g whipping cream and 32 g dark chocolate. Bring to a boil, then simmer until the temperature reaches 102 °C. Remove from heat, add softened gelatin leaves (20 g) and 60 g glucose syrup, stir until fully dissolved.

   Time: PT20M

   Temperature: 102°C

10. Assemble the Cake

    Slice the cooled sponge horizontally into three even layers. Spread a thin layer of ganache on the bottom, then a layer of apricot jam, repeat with the second layer, and finish with the top layer. Use remaining ganache to coat the sides and fill any cracks.

    Time: PT15M

11. Chill Assembled Cake

    Place the assembled cake in the refrigerator until completely cold (about 30 minutes).

    Time: PT30M

12. Glaze the Cake

    Allow the mirror glaze to cool to about body temperature (35‑40 °C). Pour the glaze over the chilled cake, starting from the center and moving outward. Gently tap the tray to release air bubbles and achieve a smooth shine.

    Time: PT10M

    Temperature: 35°C

13. Final Set

    Return the glazed cake to the refrigerator for 15 minutes to let the glaze fully set before serving.

    Time: PT15M

Nutrition Facts

Calories

1300

Protein

10 g

Carbohydrates

150 g

Fat

70 g

Fiber

5 g