Cookbook:The Original Sacher Torte
This is the original recipe, obtained through the courtesy of Mrs Anna Sacher.
Recipe of the Original Sachertorte
3/4 cup (170 g) butter; 6 1/2 oz. (180 g) semi-sweet chocolate; 3/4 cup (170 g) sugar; 8 egg yolks; 1 cup (120 g) flour; 10 egg whites, stiffly beaten; 2 tbs. apricot jam; icing: 1 cup (225 g) sugar; 1/3 cup (80 ml) water; 7 oz. (200 g) semi-sweet chocolate;
Beat butter until creamy. Melt chocolate. Add sugar and chocolate to butter; stir. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9" cake tin. Pour mixture in. Bake at 275 degrees F (140 degrees C). oven about 1 hour. Test with toothpick or straw. Remove to a board; cool. Cut the top off and turn bottom up. Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to a thin thread. Melt chocolate in top of double boiler. Add sugar gradually to chocolate. Stir constantly until icing coats the spoon.
Pour on top of cake.
- [Viennese Cooking, O. & A. Hess, adapted for American use [Crown Publishing: New York] 1952 (p. 229)]