Cookbook:The Original Sacher Torte

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The Original Sacher Torte
Wien - Sachertorte.jpg
Category Dessert recipes
Time 1 hour

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



  • ¾ cup (170 g) butter;
  • 6 ½ oz (180 g) semi-sweet chocolate;
  • ¾ cup (170 g) sugar;
  • 8 egg yolks;
  • 1 cup (120 g) flour;
  • 10 egg whites, stiffly beaten;
  • 2 tbs. apricot jam;


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


  1. Preheat the oven to 275°F (140°C or Gas Mark).
  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" cake tin. Pour mixture in.
  5. Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool. Cut the top off and turn bottom up.
  6. Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to a thin thread.
  7. Melt chocolate in top of double boiler.
  8. Add sugar gradually to chocolate.
  9. Stir constantly until icing coats the spoon.
  10. Pour on top of cake.


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