Leschanz Sachertorte
The most famous Austrian dessert!
Servings Prep Time
12servings 30minutes
Cook Time
45minutes
Servings Prep Time
12servings 30minutes
Cook Time
45minutes
Ingredients
Biscuit
Apricot Glaze
Chocolate Glaze
Whipped Cream – for serving
Assembly
Instructions
Biscuit
  1. Position the rack in the center of the oven and preheat to 205°C (400°F).
  2. Lightly butter a 230 mm (9″) spring-form pan and line the bottom with round of parchment paper. Dust the sides with flour and tap out the excess.
  3. Sift the flour three times over a piece of parchment paper. You will sift it once again later when adding it to the mix.
  4. Melt finely chopped chocolate over a double boiler to approximately 46 °C (115 °F), until melted and smooth. The water in lower part of the boiler is first to be brought to boil and before top part with chocolate is put over it the heat should be set to low.
  5. In a large mixing bowl, bit the softened butter on high speed until smooth, about 1 minute.
  6. Add the chocolate and mix in at low speed for another minute.
  7. At high speed beat in the egg yolks, one at a time.
  8. Using clean beaters, beat the egg whites, cream of tartar and sugar at high speed until soft and shiny peaks are formed. Do not overbeat!
  9. Using a large spatula stir into the buttery mixture 1/4 of the beaten egg whites. Make sure the mixture is well lightened up and then fold in the remaining whites. Fold until only few traces of egg whites are left.
  10. Sift in flour in two additions, fold in gently and be careful not to deflate the mix.
  11. Spread batter evenly in the cake pan. Bake until a toothpick comes out clean, about 45 minutes.
  12. Cool on a wire rack for 10 minutes. Remove the side ring of the pan, invert the cake onto the rack. Remove the parchment paper and reinvert to the rack, turn the right side up. Let cool completely.
Assembly
  1. Using a serrated knife trim the top of the cake to make it level. Cut the cake horizontally into three equally thick layers. Place the first layer onto 216 mm (8 1/2″ ) cardboard round.
Apricot Glaze
  1. Add the apricot preserve and rum in a small saucepan. Bring it to a boil over medium heat, stirring constantly. Continue cooking for another 3-4 minutes until glaze is very sticky. Strain the glaze through a wire sieve into a small bowl pressing hard on solids using the back of the spoon.
  2. Brush the biscuit layer with the warm apricot glaze.
  3. Top with the second biscuit layer and brush with the glaze.
  4. Repeat the same with the third biscuit layer brushing top and sides of the cake with the remaining glaze. Let cool until the glaze is set.
  5. Transfer the cake to a wire rack placed over a baking pan lined with the parchment paper.
Chocolate Glaze
  1. In another small saucepan, over high heat, bring sugar, water and chocolate to a boil, stirring occasionally. Reduce the heat to medium and cook stirring constantly until glaze thickens up and reaches 112°C (234°F), approximately 10 minutes. Keep an eye on a temperature and do not let it go over set 112°C (234°F) or it will turn into a candy!
  2. Remove from the heat, stir to cool and thicken lightly, about 1-2 minutes.
  3. Pour the warm chocolate glaze over the cake, allowing it to run down the sides, Using an offset metal spatula make sure the cake is coated completely.
  4. Cool until the glaze is barely set, transfer to the serving plate. Let cool completely.
  5. To serve, slice with sharp knife dipped into hot water.