Celebration Sachertorte

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    448
based on 21 ratings

A simplified version of the famous Austrian chocolate cake. For a more traditional look you can pipe the word "Sacher" onto the cake using melted chocolate. Store and serve at room temperature. The flavour of the cake will improve a day or two after being iced as the apricot preserves absorb into the cake, so it is best made in advance.

recipe updated Jan 3, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    140 g
  • Dark chocolate icon
    Dark chocolate
    280 g
  • Caster sugar icon
    Caster sugar
    115 g
  • Egg yolk icon
    Egg yolk
    5
  • Ground almonds icon
    Ground almonds
    85 g
  • All purpose flour icon
    All purpose flour
    55 g
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Egg white icon
    Egg white
    5
  • Golden syrup icon
    Golden syrup
    2 tablespoons
  • Whipping cream icon
    Whipping cream
    200 g
  • Apricot jam icon
    Apricot jam
    6 tablespoons
  • Flaked almonds icon
    Flaked almonds
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Chef Patissier XL
  • kCook icon Round pan - 28cm (11")
  • kCook icon Easywarm bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Heatproof bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease and line a clean round pan with parchment paper then set aside
  3. Attach Creaming beater
  4. Add dark chocolate to the EasyWarm Bowl
  5. Heat with splashguard fitted until melted - 10 min, 7, Stir 1
  6. Transfer content of EasyWarm Bowl to small bowl then set aside
  7. Clean EasyWarm Bowl
  8. Attach Creaming beater
  9. Add unsalted butter and caster sugar to the EasyWarm Bowl
  10. Mix with splashguard fitted - approx 2 min, Speed 3
  11. Then add egg yolk, ground almonds, all purpose flour and vanilla extract to the EasyWarm Bowl
  12. Transfer content of small bowl to EasyWarm Bowl
  13. Mix with splashguard fitted - approx 1 min, Speed 3
  14. Transfer content of EasyWarm Bowl to medium bowl then set aside
  15. Clean EasyWarm Bowl
  16. Attach Whisk
  17. Add egg white to the EasyWarm Bowl
  18. Whisk with splashguard fitted - 2 min, Speed Max
  19. Transfer one third of content of EasyWarm Bowl to medium bowl
  20. Fold carefully until combined
  21. Repeat adding one third of the egg white at a time and folding carefully
  22. Transfer content of medium bowl to round pan
  23. Spread until level
  24. Bake - 45 min, 180°C
  25. Remove from oven and let cool
  26. Turn out onto cooling rack
  27. Place the cooling rack over a deep sided tray
  28. Clean EasyWarm Bowl
  29. Attach Creaming beater
  30. Add dark chocolate and golden syrup to the EasyWarm Bowl
  31. Heat with splashguard fitted until melted - 10 min, 7, Stir 1
  32. Then add whipping cream to the EasyWarm Bowl
  33. Mix with splashguard fitted until combined - 30 sec, Speed Min
  34. Remove the bowl from the machine and set aside
  35. Add apricot jam to a clean saucepan
  36. Heat until melted - low heat
  37. Strain jam into heatproof bowl
  38. Transfer jam to cake
  39. Spread the jam over the top and sides of the cake and leave to cool
  40. Transfer chocolate mixture to cake
  41. Let cool until firm
  42. Decorate with flaked almonds
  43. Serve
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