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Sacher torte recipe: how to cook the delicious chocolate and apricot marmalade cake, the most famous Austrian dessert
For the batter
For the icing
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 8
- Recipe cuisine East European/Russian
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.
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.