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My review
Sachertorte
Suzanne Stull
"This German cake recipe makes an icing with apricot preserves to deliver an elegant chocolate cake."
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Ingredients
servings 417Original recipe yields 12 servings (1 -9 inch springform)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
- Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
- Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
- Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
- Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes. Allow cake to cool completely before removing from pan and icing. Once cool remove from pan and slice cake horizontally. Set top half aside and spread filling of pureed jam between the layers. Cover top and sides with warm Sachertorte icing.
- To Make Sachertorte Icing: Melt 1 tablespoon butter and 4 ounces chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the confectioners sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte
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Reviews
Read all reviews 1416 Ratings
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Most helpful positive review
2/21/2002
My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee...
Most helpful critical review
6/30/2009
My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not...
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6/30/2009
My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not...
2/21/2002
My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee...
3/5/2009
this sachertorte was excellent. In Vienna I went to the Sacher hotel to try Sachertorte. It was dry and uninteresting. My sister later went to Vienna and tried 3 tortes, also dry. This taste...
2/22/2004
I liked this recipe, the torte was moist and tasty. However I found the icing too sweet. I had a hard time cutting the cake in half, but that might be my technique - someone told me that a thr...
2/10/2004
The frosting is what makes this cake. You can substitute a bit of coffee liqueuer, 1 to 2 tablespoons (whatever it takes to making spreading consistency) for the coffee. Cake is nice with a doll...
3/16/2001
Very good. I had made a similar recipe before but it wasn't as good. (I didn't include the coffee.)
8/24/2011
I'll have to confess that with this cake I start with a dark chocolate cake mix made in 2 round cake pans. I follow the chocolate icing and filling mix to the tee. After taking the cake out of ...
7/11/2011
This torte was excellent. I cooked the icing for about 10 minutes over the double boiler and the texture was perfect. I pureed low-sugar apricot preserves in the blender, which also worked wel...
7/10/2011
I don't think this can technically be called a Sachertorte. Although it's original recipe is kept under as much lock and key as the Coca Cola formula, there are certain key ingredients. An apri...