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Rating: 3 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

Those of us familiar with the famous Viennese Sacher Torte can now make an easy facsimile. Maybe not as rich, but just as tasty!

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
1 - 2 layer 9 inch round cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bake cake in two 9 inch pans according to directions. Cool to room temperature.

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  • Place one layer of cake onto a serving plate, brush liberally with rum. Spread apricot jam over the top to 1/2 inch from the edge. Place the second layer on top. Brush with remaining rum. Frost the sides first, then the top with the prepared icing. Clean the edge of the plate with a dry towel.

Nutrition Facts

369 calories; protein 3g; carbohydrates 60.1g; fat 13.5g; sodium 428.6mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2009
This is an excellent recipe. An authentic sacher torte is apricot but I have found that orange marmalade is a super substitute. The chocolate cake I made was altered a bit...instead of using water in the mix use half and half or buttermilk. This makes the cake more moist and flavorful. Add a little Grand marnier for a special treat. Read More
(7)

Most helpful critical review

Rating: 1 stars
10/09/2006
You can't make a real SacherTorte with boxed cake and boxed icing and some jam! Real SacherTorte is dense and moist but NOT sweet. The "frosting" is more of a chocolate glaze which drizzles down the side of the genoise and buttercream filling with either apricot or raspberry jam. Try again! My Grossmutti is turning over in her grave Read More
(20)
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
10/09/2006
You can't make a real SacherTorte with boxed cake and boxed icing and some jam! Real SacherTorte is dense and moist but NOT sweet. The "frosting" is more of a chocolate glaze which drizzles down the side of the genoise and buttercream filling with either apricot or raspberry jam. Try again! My Grossmutti is turning over in her grave Read More
(20)
Rating: 2 stars
01/28/2009
This recipe gets barely 3 stars. It's not a SACHERTORTE not even close. It's a boxed cake with rum and apricot added to it. Disappointing to say the least. I should have known when it started out with boxed cake! Read More
(15)
Rating: 5 stars
01/13/2009
This is an excellent recipe. An authentic sacher torte is apricot but I have found that orange marmalade is a super substitute. The chocolate cake I made was altered a bit...instead of using water in the mix use half and half or buttermilk. This makes the cake more moist and flavorful. Add a little Grand marnier for a special treat. Read More
(7)
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