05/09/2026
With Father’s Day fast approaching, we’re sharing a beloved family recipe from one of our team members, Yasmine. She and her daughters make this cake for her husband’s birthday every year, decorated with violets from their garden.
SACHER TORTE
INGREDIENTS
150g Softened unsalted butter, chopped
380g Dark chocolate, chopped
100g Dark chocolate, melted (Optional)
4x Eggs, separated
2x Egg whites, extra
Approximately 2 cups (440 g) coconut sugar
½ Cup (75g) plain flour/gluten free flour
½ Cup (60g) almond meal
½ Cup (a small jar of) apricot jam
1x Tablespoon dark rum or brandy
Mascarpone/ whipped cream/ ice-cream/edible flowers – optional serving suggestions.
METHOD
Preheat oven to 180°C. Grease and line base and sides of a 22cm springform pan with baking paper.
Melt butter and 180g chopped chocolate in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Set aside to cool slightly.
Meanwhile, beat the 4 egg yolks and 1/4 cup (55g) sugar with an electric be**er until thick and pale. Gradually add the cooled chocolate mixture, beating until combined.
In a separate bowl, whisk the 6 egg whites to soft peaks, then very gradually add 3/4 cup (165g) of the coconut sugar and whisk until stiff and glossy. Fold one-third of the meringue mixture into the chocolate mixture to loosen, then gradually fold in remaining meringue. Sift flour, almond meal and 1/2 teaspoon salt over the chocolate meringue mixture, then fold in.
Spoon batter into the pan and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool cake slightly in pan, then invert onto a wire rack and cool completely.
Melt the jam in a saucepan over medium heat, then add the rum or brandy. Set aside to cool slightly.
Halve cake horizontally. Spread one-third of the apricot glaze over the top, then top with remaining cake layer. Spread remaining apricot glaze over the top and sides. Chill for at least 30 minutes or until glaze is set.
Bring the remaining 1 cup (220g) coconut sugar and 1/2 cup (125ml) water to the boil in a saucepan, stirring until sugar dissolves. Add the remaining 200g chopped chocolate, remove from the heat and stir until smooth. Set aside to cool and thicken slightly.
Pour the chocolate glaze onto the centre of the cake and allow glaze to spread evenly and drip down the sides. Chill cake for 2 hours in the fridge or until glaze is set. Make sure you take the cake out of the fridge at least 20 mins before serving.
