Experience the sumptuous Imperial Vienna Chocolate Cake, a decadent confection modeled after the traditional Austrian Sacher Torte, and indulge in its rich and historic flavors. This gorgeous delicacy consists of layers of rich apricot jam on top of a soft, almond-infused chocolate cake, all covered in a glossy, smooth chocolate glaze. The elegance and decadence of Viennese pastry heritage are embodied in this cake, which is perfect for special occasions or to elevate any event. Savor every morsel of this royal dessert, and let the flavor to carry you right into the center of Vienna.
Imperial Vienna Chocolate Cake
Rated 5.0 stars by 1 users
Category
Austrian
Servings
12
Prep Time
1 hour
Cook Time
45 minutes
Calories
450
Author:
Angie M.
Experience the sumptuous Imperial Vienna Chocolate Cake, a decadent confection modeled after the traditional Austrian Sacher Torte, and indulge in its rich and historic flavors. This gorgeous delicacy consists of layers of rich apricot jam on top of a soft, almond-infused chocolate cake, all covered in a glossy, smooth chocolate glaze. The elegance and decadence of Viennese pastry heritage are embodied in this cake, which is perfect for special occasions or to elevate any event. Savor every morsel of this royal dessert, and let the flavor to carry you right into the center of Vienna.
Ingredients
1 cup (115g) unsalted butter, softened
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1 cup (115g) powdered sugar
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1 cup (200g) granulated sugar
7 large eggs, separated
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1 teaspoon vanilla extract
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1 cup (125g) all-purpose flour
1/2 cup (50g) almond flour
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1/2 teaspoon salt
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6 oz (170g) dark chocolate, melted and cooled
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1 cup (250g) apricot jam
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2 tablespoons water
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6 oz (170g) dark chocolate
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1/2 cup (120ml) heavy cream
2 tablespoons unsalted butter
For the Cake
For the Apricot Filling
For the Chocolate Glaze
Directions
Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform pan with parchment paper.
Cream the butter and powdered sugar together until light and fluffy. Add the granulated sugar and beat until combined.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk the egg whites until stiff peaks form.
Fold the melted chocolate into the butter mixture. Add the flour, almond flour, and salt, and mix until just combined.
Gently fold the egg whites into the batter in three parts, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top.
Pour the batter into the prepared pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Prepare the Apricot Filling
In a small saucepan, heat the apricot jam and water over low heat until smooth and spreadable.
Cut the cooled cake in half horizontally to create two layers.
Spread the apricot jam over the bottom layer, then place the top layer back on.
Prepare the Chocolate Glaze
In a saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chocolate and butter. Stir until the chocolate and butter are completely melted and the mixture is smooth.
Pour the glaze over the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly over the top and sides of the cake.
Finish and Serve
Allow the glaze to set at room temperature. For a more professional finish, you can use a hot knife to smooth the surface.
Serve the Sacher Torte with a dollop of whipped cream, if desired.