Cookbook:Sachertorte (Original Version)

Sachertorte (Original Version)
CategoryDessert recipes
Time1 hour

Cookbook | Ingredients | Recipes | Austrian | Dessert

This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.[1]

Ingredients Edit

Cake Edit

Icing Edit

  • 1 cup (225 g) sugar
  • ⅓ cup (80 ml) water
  • 7 oz (200 g) semi-sweet chocolate

Procedure Edit

  1. Preheat the oven to 275°F (140°C).
  2. Beat butter until creamy.
  3. Melt chocolate. Add sugar and chocolate to butter; stir.
  4. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.
  5. Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
  6. Cook sugar and water to a thin thread.
  7. Melt chocolate in top of double boiler.
  8. Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
  9. Cut the top off of cake and turn bottom up.
  10. Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.

References Edit

  1. [Viennese Cooking, O. & A. Hess, adapted for American use [Crown Publishing: New York] 1952 (p. 229)]