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cloudberry sachertorte recipe

Cloudberry Sachertorte

The classic Austrian chocolate cake with a Norwegian twist - cloudberries!
5 from 3 votes
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Course: Dessert
Cuisine: Austrian, Norwegian
Keyword: cake, chocolate
Prep Time: 1 hour
Cook Time: 40 minutes
Resting Time: 2 hours 30 minutes
Servings: 6
Author: Silvia

Equipment

  • 22 cm cake form

Ingredients

US Customary - Metric
  • 9 tbsp butter
  • 3/4 cup powdered sugar
  • 6 eggs
  • 3/4 cup dark chocolate
  • 7.5 tbsp granulated sugar
  • 2 tsp vanilla sugar
  • 1 cup flour
  • 1 jar cloudberry jam

Chocolate glaze

  • 1/2 cup dark chocolate
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 tsp light syrup
  • 3 tbsp butter

Optional for serving

  • whipped cream

Instructions

  • Preheat oven to 347°F (175°C) and butter and flour a 22 cm (circa) cake form.
  • Whisk together butter and powdered sugar until light and fluffy.
  • Separate eggs. Add one egg yolk at a time to the butter and sugar mixture, whisking well after each yolk.
  • Melt the chocolate and stir into the egg mixture.
  • Whisk egg whites and granulated sugar into stiff peaks.
  • Mix together vanilla sugar and flour, and alternate folding the flour and egg whites into the egg mixture. Pour the batter into the cake form.
  • Bake for about 40 minutes.
  • Let the cake cool in the form for 10 minutes. Remove the cake from the form and let it cool completely on a wire rack. Put the cake in the fridge for an hour so it's easier to cut in half.
  • Cut the cake into two layers.
  • Melt the cloudberry jam. Optional: you can press the jam through a strainer to remove seeds. Cover the bottom layer of the cake with the melted jam.
  • Place the top layer back on the cake.
  • Heat the chocolate, heavy cream, sugar, and syrup in a saucepan for the glaze. Simmer for 10 minutes while stirring.
  • Remove the saucepan from heat and stir in the butter. Whisk well until slightly cooled - until your finger can tolerate the temperature. The glaze should be smooth and shiny.
  • Put the cake on a wire rack with a plate or paper under. Carefully pour the glaze over the cake in an even layer. Let the glaze drip down the sides of the cake. Quickly spread the glaze across any parts that aren't covered.
  • Refrigerate the cake for a couple of hours before serving. Take the cake out of the fridge 30 minutes before serving.
  • If you want to write on the cake in chocolate, melt half a bar of dark chocolate and stir until completely smooth. Let it cool for about 5 minutes, until it's not too runny to work with. Put the chocolate in a small plastic bag and cut a hole in the corner. Write a couple of practice letters to get the size right. Write quickly with even strokes.

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