Recipe By Anonymous
Rating
Published May 19th
Prep - Cook - Additional - Ready In -
Servings 1 -9 inch springform Calories 416.7

This German cake recipe makes an icing with apricot preserves to deliver an elegant chocolate cake.

Recipe Ingredients

  • 5 (1 ounce) squares semisweet chocolate
  • ¾ cup white sugar
  • ¾ cup butter, softened
  • 5 eggs
  • ¾ cup all-purpose flour
  • 1 tablespoon butter, softened
  • 4 (1 ounce) squares chopped semisweet chocolate
  • 6 tablespoons strong brewed coffee
  • 1 ½ cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • ½ cup apricot preserves

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Have all ingredients at room temperature.
  2. 2 Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
  3. 3 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.
  4. 4 Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one ungreased 9 inch springform pan.
  5. 5 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.
  6. 6 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

Nutrition Facts

  • Calories 416.7
  • Carbohydrate 54.8 g
  • Cholesterol 110.5 mg
  • Fat 21.4 g
  • Fiber 1.7 g
  • Protein 5.1 g
  • Saturated Fat 12.3 g
  • Sodium 118.2 mg
  • Sugar 46.4 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. 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 the 2 round cake pans I slice off the top to even it out. Fill and - Read more ...
  2. 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 well. The only difference I could tell from the real Austrian torte was the color of the cake. This was much lighter in - Read more ...
  3. 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 apricot glaze and unsweetened cream are the two ingredients that differentiate this from just a typical chocolate cake. I enjoyed the fact - Read more ...
  4. 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 like the famed- whichever you take that to be. This cake tasted somewhat like a box mix- the flavors were not - Read more ...
  5. 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 tasted like I expected one to taste. It was very moist even a week later a small piece refrigerated was still moist. - Read more ...
  6. 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 thread works best to cut it in half but that did not work for me. The - Read more ...
  7. 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 dollop of whipped cream on it. Bites without frosting or whipped cream are just average. I usually go for deeper chocolate - Read more ...
  8. Very good. I had made a similar recipe before but it wasn't as good. (I didn't include the coffee.)
  9. 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 is a nice addition into the frosting - not too strong, as I was afraid it would be.
RedCipes