Classic Austrian Sacher Torte Recipe
User Reviews
4.5
18 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Additional Time
1 hr 30 mins
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Total Time
3 hrs
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Servings
12 servings
Classic Austrian Sacher Torte Recipe
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Try our Classic Austrian Sacher Torte Recipe to savor tender, moist cake, decadent chocolate, and fruity apricot jam in each exquisite bite.
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Ingredients
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 1 ⅔ cups (17½ oz/496 g) apricot jam, strained
- 1 ⅓ cups (8 oz/225 g) bittersweet chocolate, finely chopped
- 7 large eggs, separated and at room temperature
- ¼ cup (2 fl oz/60 ml) rum
- ½ cup (4 oz/115 g) Butter, softened
- ½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar
- whipped cream, for serving
- ¾ cup (6 oz/170 g) Butter, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (5 oz/142 g) cake flour
Notes
- Make sure to strain your apricot jam so it is lump-free and will spread smoothly.
- For best results, use a thin metal spoon to fold the egg whites into your yolk mixture to keep the whites from deflating.
- If you don’t have cake flour, here's how to make your own.
- Instead of using a double boiler, you can melt chocolate in the microwave: place chocolate in a microwave-safe bowl and heat for 30 seconds at a time, stirring in between, until it is melted.
- When pouring on the glaze, for the smoothest results, try not to use a spatula to spread it. If you absolutely need to, use an offset to smooth the glaze over the side, and do so just after you pour it while the glaze is still warm.
- This cake traditionally has "Sacher" written on top, but if you are nervous about writing on the cake or adding decorations, there is no need to. This cake is beautiful and elegant, just as it is.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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