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This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this, like a coverture...
This recipe has a lot of potential. Overall my results were pretty good, but the cake came out a little on the dry side. Another commenter mentions that she believes this can happen when the cho...
This turned out to be a LOT like the Sacher Torte I had at the Sacher Hotel in Vienna. The only thing I would say is that you absolutely MUST use a high-fat chocolate for this, like a coverture...
I agree! This is a lot like the real thing. I ued semi-sweet chocolate bits which worked well. When making this, please understand it is NOT a sweet cake. With the apricot filling and chocola...
This turned out great. I sliced it into three layers instead of two. I used Czech Orion bitter and cooking chocolate, half dark rum and half Grand Marnier. The cake is not too sweet and is balan...
This recipe has a lot of potential. Overall my results were pretty good, but the cake came out a little on the dry side. Another commenter mentions that she believes this can happen when the cho...
I have just made it! Have never used a spring form pan before, so I opted for the small ceramic dishes that I could control better; anyway, I have cooked, "out of the box mixes", with chocolate ...
Weird, dry. The chocolate mix did not incorperate into the egg whites. Some of my guests claimed to like it. It has potential.
Super tasty and authentic! It took a LOT of work and time, but it was well worth the effort. I served it with fresh whipped cream.
I loved everything about this Sacher Torte. (However,I would much rather fly to Vienna for the real thing!) I am going to make it for my annual "Celebrate Mozart's Birthday" dinner.
For Valentines Day, I purchased a set of aluminum foil pans (2) and divided the batter between the two (thus eliminating the step of cutting the single cake into top and bottom halves). I reduce...