Description
A refined take on the classic Austrian dessert, this Chocolate-Apricot Viennese Torte features layers of rich chocolate sponge cake, tart apricot jam, and a glossy dark chocolate glaze. Perfect for special occasions or as a luxurious treat.
Ingredients
170 g (6 oz) bittersweet or semisweet chocolate (55‑70% cocoa)
113 g (½ cup) unsalted butter, melted & slightly cooled
8 large eggs, separated
150 g (¾ cup) castor or superfine sugar
125 g (1 cup) all-purpose flour
1 teaspoon vanilla extract
A pinch of salt
200 g (about ¾ cup) apricot jam, warmed and strained
For the glaze:
170 ml (¾ cup) heavy cream
200 g dark chocolate (≥70% cocoa), chopped
25 g butter (optional, for satin shine)
Instructions
- Preheat the oven to 170 °C (340 °F). Grease a 23 cm (9‑inch) springform pan and line the bottom with parchment paper.
- Melt the chocolate gently in a double boiler and set aside to cool slightly.
- In a bowl, whisk the egg yolks with vanilla and salt until slightly thickened. Stir in the cooled chocolate and melted butter.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
- Fold one-third of the whipped egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites without deflating the batter.
- Sift and fold in the flour until fully incorporated.
- Pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove the rim and let cool completely on a wire rack.
- Once cooled, slice the cake horizontally to create two even layers.
- Spread half the warmed, strained apricot jam over the bottom layer. Place the top layer on and coat the entire cake with the remaining jam.
- For the glaze, heat the cream to a simmer, then pour it over the chopped chocolate (and butter, if using). Stir until smooth and glossy.
- Let the glaze cool slightly, then pour it over the cake, allowing it to drip naturally over the sides. Use a spatula to spread evenly.
- Let the cake set at room temperature, then chill for at least an hour.
- Allow the torte to rest overnight for best flavor and texture.
- Before serving, slice and optionally serve with a dollop of unsweetened whipped cream.
Notes
The torte improves after resting overnight — flavors meld and texture becomes more refined.
Substitute raspberry preserves for a tangier filling.
Add a splash of orange liqueur to the apricot jam for a sophisticated twist.
Use a gluten-free baking blend to make this cake gluten-free.
Store covered in the refrigerator for up to 5 days.
Bring to room temperature before serving for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 115mg
