Plum and Chocolate Sacher Torte
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
If you can find them, use fresh plums to make the puree in this super-fudgey cake, but if not, plum jam will also suffice.
Ingredients
Units
Scale
- 200 grams plum purée
- 100 grams sugar
- 200 grams butter
- 210 grams chocolate
- 5 eggs
- 160 grams sugar
- 85 grams flour
Instructions
- Preheat the oven to 180°C. Butter an 8-inch springform pan and dust lightly with sugar.
- Combine the plum purée and the sugar in a bowl. In a separate heat-proof bowl, combine the butter and chocolate. Heat chocolate mixture slowly over a water bath, stirring occasionally, until both the butter and chocolate are melted.
- While the chocolate is melting, add the eggs to the bowl of a stand mixer fitted with a whisk. Begin whipping on medium speed and slowly rain in the sugar. Continue gradually adding the sugar, allowing the eggs to become light and fluffy and triple in volume. Increase speed and whip until the eggs are firm. When chocolate is melted, slowly fold 1/3 of the mixture into the egg yolks. Add the rest of the chocolate mixture and carefully fold it in. Next carefully fold in the plum mixture. Sift the flour into the mixture and fold it in. Pour the batter into the prepared pan and smooth out the top.
- Bake cake for 35 to 40 minutes until the top and sides are fully set and starting to brown. Remove from oven and place pan on a cooling rack for 40 minutes. Remove cake from springform pan and place on cooling rack to cool completely. Top cake with jam, frosting, or powdered sugar and serve.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 490
If You Liked This Recipe, You’ll Love These
- Shiso Meyer Lemon Tart
- Lemon Cream Cake: Light, Buttery, and Irresistible
- Fluffy Banana Chiffon Cake
- Spring Dessert: Mini Strawberry Mint Pavlovas
Frequently Asked Questions
Can I use plum jam instead of fresh plum purée?
Yes — the excerpt notes that if fresh plums are unavailable, plum jam will also suffice for this recipe.
Why are the eggs whipped until they triple in volume before the chocolate is folded in?
Whipping the eggs with sugar until they are light, fluffy, and tripled in volume creates the airy structure this torte depends on for lift — there is only 85 grams of flour in the batter, so the whipped eggs do most of the structural work.
How do I know when this torte is done baking?
Bake at 180°C for 35 to 40 minutes, until the top and sides are fully set and starting to brown. After removing from the oven, let the cake rest in the springform pan on a cooling rack for 40 minutes before unmolding.
Hi This looks devine
Do u think I could add almond meal instead of flour as its such a small amount
Many thanks
I’m sorry, but this is not at all a Sachertorte. Sachertorte should have a ganache layer all over the exterior, and a chocolate glaze, as well as an apricot jam centre and a kirsch imbibage. You can call this anything else you like, but it’s not a Sachertorte.