Sacher Torte

Sacher Torte

Sacher Torte

Sacher torte recipe: how to cook the delicious chocolate and apricot marmalade cake, the most famous Austrian dessert

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

serves for

8

total time

1 HR 30 MIN

ingredients

butter
140 g
Dark chocolate
130 g
sugar
180 g
Egg yolk
6 each
Egg white
6 each
Flour
140 g
Apricot marmalade
200 g
Baking powder
16 g
chocolate
150 g
Olive oil
5 ml

Preparation

Step 01

For Batter

  • Preheat the oven to 180-200°C.
  • Melt chocolate in a double boiler over hot water (Bain Marie, "im Wasserbad").
  • If you don't have a double boiler you can also use a normal pan filled with water and with a smaller pan in it.
  • Remove from heat and let the mass cool, then do the same with butter and add it to chocolate.
  • Add the sugar and the egg yolks little by little while carefully stirring.
  • Beat the egg whites and mix into the batter.
  • Then add the bakery powder and the flour gradually while constantly stirring.
  • Pour batter into a greased spring form pan.
  • Bake at 165°C for 50 to 60 minutes.
  • Allow the cake to cool completely before removing from pan and before icing.
  • Once cool remove the cake from pan then slice horizontally.
  • Insert a filling of pureed jam between the layers.
Step 02

For Icing

  • Melt chocolate and olive oil shortening in a double boiler over hot water and cover the top and sides of the cake with the warm (not hot) icing.
  • It’s best served with a little sugarless cream, which helps soften the extremely dense cake.

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