Cookbook:The Original Sacher Torte

Cookbook | Ingredients | Recipes | Austrian | Dessert

The Original Sacher Torte
Category	Dessert recipes
Time	1 hour

This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.

Ingredients

Cake

• ¾ cup (170 g) butter;
• 6 ½ oz (180 g) semi-sweet chocolate;
• ¾ 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;
• ⅓ cup (80 ml) water;
• 7 oz. (200 g) semi-sweet chocolate;

Procedure

1. Preheat the oven to 275°F (140°C or Gas Mark).
2. Beat butter until creamy.
3. Melt chocolate. Add sugar and chocolate to butter; stir.
4. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8-9" cake tin. Pour mixture in.
5. Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool. Cut the top off and turn bottom up.
6. Heat apricot jam slightly and spread over top. Cover with chocolate icing, prepared as follows: Cook sugar and water to a thin thread.
7. Melt chocolate in top of double boiler.
8. Add sugar gradually to chocolate.
9. Stir constantly until icing coats the spoon.
10. Pour on top of cake.