Sachertorte
Dessert Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt) is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The cake consists of two layers of dense, not overly sweet chocolate cake with a thin layer of apricot jam in the middle and dark cho
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 7 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
The Original Sacher Torte
Sachertorte (Duramecho version)
Glaze the cake with ½ cup (120 ml) apricot jam, either on the top or between two layers of cake (split the cake in two with a long knife)
Sample frosting: Melt 9 oz (260 g) dark chocolate with 2 oz (60 g) butter at low heat and let it cool off a bit. With a spatula, spread over the cake.
Adapted from the source recipe's notes.Method
- 01
Butter a 9 in (22 cm) pan and line bottom with parchment paper. Preheat oven to 325°F (163°C or Gas Mark 3).
- 02
Melt chocolate in microwave, remove, and let cool, while stirring often.
- 03
Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla.
- 04
Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest.
- 05
Sift half the flour into mixture, fold in, and repeat with remaining flour.
- 06
Spread evenly in pan, then bake for about 45 minutes.
- 07
Let cool 10 minutes, then remove from pan.
- 08
Glaze and frost cake to your liking.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to David Monniaux; view original image record .
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