Reviewed: Jul. 30, 2011

This turned out great. I sliced it into three layers instead of two. I used Czech Orion bitter and cooking chocolate, half dark rum and half Grand Marnier. The cake is not too sweet and is balanced with the ganache. Now I need to try the original.

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Reviewer:

Sonya M.

Cooking Level: Expert

Home Town: Lewisburg, West Virginia, USA

Reviewed: Jun. 23, 2010

Not worth the effort.

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Reviewer:

daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

Reviewed: Mar. 19, 2010

Super tasty and authentic! It took a LOT of work and time, but it was well worth the effort. I served it with fresh whipped cream.

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Reviewer:

WHIRLEDPEAS

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Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Lakewood, Colorado, USA

Reviewed: Sep. 22, 2009

I loved everything about this Sacher Torte. (However,I would much rather fly to Vienna for the real thing!) I am going to make it for my annual "Celebrate Mozart's Birthday" dinner.

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Reviewer:

NADINE

Reviewed: Jan. 10, 2009

Weird, dry. The chocolate mix did not incorperate into the egg whites. Some of my guests claimed to like it. It has potential.

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Reviewer:

Rebekah001

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 24, 2007

I agree! This is a lot like the real thing. I ued semi-sweet chocolate bits which worked well. When making this, please understand it is NOT a sweet cake. With the apricot filling and chocolate that is what makes it Sacher Torte. Would also suggest serving it with whip cream (mit schlag). I too have fond memories of the Hotel Sacher. This is a keeper for me!

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Reviewer:

loiskayaker

Reviewed: Apr. 23, 2007

This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this, like a coverture. If the chocolate isn't high in butterfat, the whole thing will turn out too dry. If you want to try with semi-sweet chocolate chips, increase the fat content when you're melting the chocolate. This made me miss Vienna!!!

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16 users found this review helpful