Sachertorte

Name: Sachertorte
Yield: Feeds six to eight
Ingredients: 150 g (5¼ oz) apricot jam; 100 g (3½ oz) bitter chocolate or couverture; 100 g (3½ oz) bitter chocolate or couverture; 100 g (3½ oz) butter, chopped; ½ tsp vanilla extract; 150 g (5¼ oz) plain flour; 4 tbsp bitter (unsweetened) cocoa powder; butter for cake tin; 6 eggs (65 g), separated; 180 g (6½ oz) sugar

Preparation info

Feeds
six to eight

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

My interpretation (easier, faster, no return airfare) of the famous cake from the Hotel Sacher in Vienna, lined with apricot jam and enrobed with chocolate. Make sure you beat the egg yolks and sugar well, and don’t overfold the flour into the final mixture.

Ingredients

6 eggs (65 g), separated
180 g (6½ oz)

Dessert
Cake
Baking
Vegetarian

Method

Heat oven to 180°C (350°F). Butter a 23 cm (9 in) diameter springform cake tin. Sift flour and cocoa powder together into a bowl and set aside.

Beat egg yolks and sugar until so thick and creamy it