Sachertorte in the Air Fryer
The classic Viennese cake with a moist chocolate base, tangy apricot jam and a glossy chocolate glaze — baked in a small springform pan in the air fryer. The low heat gives you a dense, dark cake with just the right balance of sweet and sharp.
Equipment
- 1 Air fryer
- 1 Springform pan 18 cm
- 1 Parchment paper
- 1 Mixing bowl
- 1 Electric mixer
- 1 Lille gryde
- 1 Offset spatula
- 1 Knife Long and serrated
Ingredients
Chocolate cake
- 100 g dark chocolate (70 %) Chopped
- 100 g butter Softened, diced
- 90 g icing sugar
- 3 pcs eggs Separated into yolks and whites
- 1 tsp vanilla sugar
- 100 g plain flour
1 pinch salt- 40 g sugar For the meringue
Apricot filling and chocolate glaze
- 150 g apricot jam
- 1 tbsp water
- 125 g dark chocolate (70 %) Chopped, for the glaze
- 100 ml double cream
- 15 g butter For the glaze
Instructions
Preparation
- Melt 100 g dark chocolate (70 %) over a bain-marie, then leave the chocolate to cool until it is just warm.
- Grease an 18 cm springform pan and line the base with parchment paper. The pan needs to sit with at least 2 cm of clearance all the way round in the air fryer basket.
- Beat 100 g butter and 90 g icing sugar until pale and fluffy. Add the egg yolks one at a time along with 1 tsp vanilla sugar, and finally stir in the warm chocolate.
- Whisk the egg whites to stiff peaks with 1 pinch salt, then add 40 g sugar a little at a time until the meringue is glossy and holds its shape.
- Fold the meringue into the chocolate batter in three additions, alternating with 100 g plain flour. Pour the batter into the pan and smooth the surface.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Put the pan in the basket and bake the cake at 160 °C for 35 minutes. Lay a piece of parchment paper loosely over the cake after about 20 minutes if the top is taking too much colour. The cake is done when a skewer comes out without any wet batter.
- Leave the cake to rest for 10 minutes in the pan, then release the edge and let the cake cool completely on a wire rack — about 50 minutes. It needs to be cold before you split and glaze it.
Filling and glaze
- Split the cooled cake horizontally into two even layers with a long, serrated knife.
- Heat 150 g apricot jam with 1 tbsp water in a small saucepan until it runs thin. Sieve the jam if it contains large pieces of fruit.
- Spread half the warm jam over the bottom layer, put the top layer back on, and spread the rest in a thin coat over the top and sides. Leave the jam to dry for 10 minutes.
- Heat 100 ml double cream to just below boiling point, then pour it over 125 g dark chocolate (70 %). Stir the glaze smooth from the centre outwards, and finally stir in 15 g butter to make it shine.
- Pour the glaze over the centre of the cake and spread it out over the top and sides with an offset spatula in as few strokes as possible. Leave the glaze to set for 20-30 minutes at room temperature.
Serving
- Serve the cake in thin slices with a dollop of lightly whipped cream without sugar.
Notes
Tips for a perfect result:
Keep the temperature down at 160 °C. The air fryer's fan gives you strong heat from above, and a higher temperature burns the top long before the middle is baked through. The chocolate for the batter should be warm and not hot when you stir it into the butter mixture — otherwise it splits. Variation:
Swap the apricot jam for raspberry jam or orange marmalade, or add 1 tsp ground cinnamon to the batter for a warmer flavour. Serving:
Serve the cake in thin slices with lightly whipped cream without sugar — the classic Viennese way. A cup of black coffee belongs with it. Portion size:
The cake is baked in an 18 cm springform pan and gives you 4 generous or 6-8 smaller slices. Measure your air fryer basket before you choose a pan — there should be at least 2 cm of clearance all the way round so the heat can circulate.
Keep the temperature down at 160 °C. The air fryer's fan gives you strong heat from above, and a higher temperature burns the top long before the middle is baked through. The chocolate for the batter should be warm and not hot when you stir it into the butter mixture — otherwise it splits. Variation:
Swap the apricot jam for raspberry jam or orange marmalade, or add 1 tsp ground cinnamon to the batter for a warmer flavour. Serving:
Serve the cake in thin slices with lightly whipped cream without sugar — the classic Viennese way. A cup of black coffee belongs with it. Portion size:
The cake is baked in an 18 cm springform pan and gives you 4 generous or 6-8 smaller slices. Measure your air fryer basket before you choose a pan — there should be at least 2 cm of clearance all the way round so the heat can circulate.
Nutrition
Calories: 970kcalCarbohydrates: 100gProtein: 12gFat: 60gSaturated fat: 36gPolyunsaturated fat: 2.5gMonounsaturated fat: 17.5gTrans fat: 1gCholesterol: 229mgSodium: 90mgPotassium: 540mgFiber: 7gSugar: 69gVitamin A: 1210IUVitamin C: 1mgCalcium: 90mgIron: 7.8mgNet carbohydrates: 93g
