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 tbls. 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 in 275 degree F (140 degree C). oven about 1 hour. Test with toothpick or straw. Remove to board; cool. Cut 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 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)]