Sachertorte

Sachertorte

13

"This German cake recipe makes an icing with apricot preserves to deliver an elegant chocolate cake."
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Ingredients

servings 417 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
  2. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
  3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
  4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
  5. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
  6. To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte

Reviews

13
  1. 15 Ratings

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Most helpful positive review

My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee...

Most helpful critical review

My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not...

My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not...

My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee...

this sachertorte was excellent. In Vienna I went to the Sacher hotel to try Sachertorte. It was dry and uninteresting. My sister later went to Vienna and tried 3 tortes, also dry. This taste...

I liked this recipe, the torte was moist and tasty. However I found the icing too sweet. I had a hard time cutting the cake in half, but that might be my technique - someone told me that a thr...

The frosting is what makes this cake. You can substitute a bit of coffee liqueuer, 1 to 2 tablespoons (whatever it takes to making spreading consistency) for the coffee. Cake is nice with a doll...

Very good. I had made a similar recipe before but it wasn't as good. (I didn't include the coffee.)

I'll have to confess that with this cake I start with a dark chocolate cake mix made in 2 round cake pans. I follow the chocolate icing and filling mix to the tee. After taking the cake out of ...

Attempting to bake this cake was quite a humbling experience. After failing with the Sachertorte Icing and having the cake portion end up crumbly I decided to just find one online. Word to the ...

This torte was excellent. I cooked the icing for about 10 minutes over the double boiler and the texture was perfect. I pureed low-sugar apricot preserves in the blender, which also worked wel...