Sacher Torte

Photo: Viktorija

Sachertorte is a chocolate cake, invented by Franz Sacher in 1832. It is one of the most famous Viennese culinary specialties. The cake consists of two layers of dense, not overly sweet chocolate cake (traditionally a sponge cake) with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides. It is traditionally served with whipped cream without any sugar in it, as most Viennese consider the Sachertorte too "dry" to be eaten on its own.

Yield: 12 servings
Community Recipe from

Ingredients

  • CAKE
  • 5 ounce(s) butter
  • 5 package(s) powdered sugar
  • 5 ounce(s) dark chocolate
  • 7 whole(s) eggs (separated)
  • 1 ounce(s) white sugar
  • 5 ounce(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • FROSTING
  • 5 ounce(s) butter
  • 10 ounce(s) white sugar
  • 3 tablespoon(s) cocoa
  • 3 tablespoon(s) milk
  • FILLING
  • 10 ounce(s) apricot jam

Preparation

  1. CAKE:
  2. 1) Preheat the oven to 350 F and prepare 10-inch springform
  3. 2) Beat butter untill its fluffy - add powdered sugar and beat till incorporated
  4. 3) Add egg yolks one in a time untill mixture well combined
  5. 4) Shift together flour and baking powder
  6. 5) Whisk into butter mixture flour mix
  7. 6) Beat egg whites with 1 oz white sugar untill mixture stays in high peaks
  8. 7) Fold in egg whites into batter (dont over-stir batter)
  9. 8) Bake for 40-50 minutes or untill chopstick inserted comes out clean
  10. 9) Afterwards let it cool down and when cake is cool spit it in two parts
  11. 10) Spread one half of the cake with the apricot jam and top with the second part

  12. FROSTING:
  13. 1) Clarify in heavy sauce pan butter and constantly stirring add sugar and cocoa
  14. 2) Whisk it till mixture heats up and let it boil untill sugar melts
  15. 3) Add carefully milk and still stirring let it boil for 1-2 minute
  16. 4) Cool down untill frosting starts to become thicker
  17. 5) Pour frosting on top of the cake and gently spread it over the cake
  18. 6) Let the cake rest for 1-2 hour and serve with whipped cream on the side
February 2014

This recipe is a personal recipe added by Viktorija and has not been tested or endorsed by MyRecipes.

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