Best 10 Sacher Torte Recipes

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Indulge in the decadence of Sachertorte, a classic Viennese chocolate cake renowned for its rich, velvety texture and captivating flavors. This iconic dessert, believed to have originated in 1832, consists of two layers of moist chocolate sponge cake sandwiching a thin layer of velvety apricot jam, enveloped in a luscious chocolate ganache. Sachertorte has become a symbol of Austrian culinary excellence, enjoyed by royalty and commoners alike. Our collection of recipes offers a delightful journey into the world of Sachertorte, providing detailed instructions for creating both traditional and innovative variations of this timeless masterpiece. Embrace the culinary legacy of Austria and embark on a delectable adventure with our diverse selection of Sachertorte recipes.

Here are our top 10 tried and tested recipes!

SACHER TORTE



Sacher Torte image

This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!

Provided by Amy A

Categories     World Cuisine Recipes     European     Austrian

Time 5h

Yield 12

Number Of Ingredients 15

4 ounces semi sweet chocolate (chopped)
½ cup butter, softened
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
½ cup white sugar
2 tablespoons white sugar
1 cup cake flour
¼ cup water
¼ cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
  • Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
  • Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
  • Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
  • Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
  • Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
  • To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
  • Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g

SACHER TORTE



Sacher Torte image

Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup chopped dried apricots
1/2 cup amaretto
1 package devil's food cake mix (regular size)
3 large eggs, room temperature
3/4 cup water
1/3 cup canola oil
FILLING:
2/3 cup apricot preserves
1 tablespoon amaretto
GLAZE:
1 cup heavy whipping cream
1/4 cup light corn syrup
12 ounces semisweet chocolate, chopped
4 teaspoons vanilla extract
1 cup toasted sliced almonds, optional

Steps:

  • Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes. , Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely., For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside. , For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla., Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.

Nutrition Facts : Calories 415 calories, Fat 21g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 281mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

SACHER TORTE



Sacher Torte image

In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don't let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)

Provided by Melissa Clark

Categories     cakes, dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 13

8 1/2 tablespoons/120 grams unsalted butter (1 stick plus 1/2 tablespoon), more for greasing pan
1/2 cup plus 1 1/2 tablespoons/80 grams cake flour, more for flouring pan
1 cup/120 grams bittersweet chocolate (minimum 50 percent cacao)
6 large eggs, yolks and whites separated
3/4 cup plus 1 tablespoon/100 grams confectioners' sugar
1/4 teaspoon kosher salt
1/3 cup plus 1 tablespoon/80 grams granulated sugar
1/4 cup plus 1 teaspoon/40 grams cornstarch
1 cup/300 grams apricot jam
2 tablespoons dark rum
1 cup/200 grams granulated sugar
1 1/4 cups/150 grams bittersweet chocolate (minimum 50 percent cacao), chopped
1/2 cup/120 milliliters water

Steps:

  • Place a baking sheet in the oven and heat it to 350 degrees. Line bottom of a 9-inch cake pan with parchment paper. Butter and lightly flour sides of the pan.
  • Make the cake: Place chocolate and butter in a metal bowl set over a saucepan of simmering water and melt, stirring, until smooth. Set aside.
  • Place egg yolks in bowl of a stand mixer fitted with whisk attachment. Place whites in a separate, clean bowl.
  • Add confectioners' sugar to yolks and whip together until fluffy, creamy and pale, about 5 minutes. With the mixer on, slowly drizzle in the melted chocolate and butter, and beat until fluffy and incorporated.
  • Add salt to the bowl of egg whites and start beating them with a whisk or electric mixer. When whites show soft peaks, slowly add granulated sugar as you continue to beat. Do this until sugar has dissolved and egg whites are stiff and glossy.
  • In a separate bowl, sift together flour and cornstarch.
  • Fold a third of the flour mixture into egg yolk mixture. Fold a third of the egg whites into egg yolk mixture. Repeat two more times, alternating flour mixture and then egg whites, until no white streaks remain.
  • Gently scrape batter into prepared pan and smooth top. Place on baking sheet in oven and wedge the handle of a wooden spoon in the oven door. Bake for 10 minutes and then remove spoon. Lower heat to 275 degrees, and bake for 40 to 45 minutes longer, or until a tester inserted into the cake's center comes out clean.
  • Place cake pan on a rack for 10 minutes to cool, then invert cake, remove pan and peel off parchment paper. Let cake cool completely upside down. Once cooled, slice it in half horizontally into two layers. Place rack over a piece of parchment paper and move top half of cake to a large plate.
  • Make the filling: Place jam and rum in a small pan, bring to a boil and continue to boil for a minute or two. Push apricot mixture through a sieve to get a smooth consistency. Let cool, then spread half of the mixture evenly on the bottom cake layer. Place second layer on top of the jam and press down slightly. Spread remaining jam over top and sides of cake. Let cool completely.
  • Make the glaze: Place the sugar, water, and chocolate in a small saucepan and bring to a boil, stirring frequently. Clip a candy thermometer to the side of the pan. Boil, stirring frequently, until the glaze reaches 230°F/110°C, about 5 minutes. The mixture will be smooth, glossy, and pourable and will coat the back of a spoon. Remove from the heat and let stand just until the bubbles die down.
  • Slowly pour warm chocolate glaze evenly all over cake, letting excess drip down sides. Avoid using a spatula to spread glaze: It will stay glossiest if not touched. Reserve a little glaze in the pan to pour over any uncoated patches on the sides so that entire cake is coated. Gently wedge two spatulas under cake to transfer it to a serving plate. Let glaze set completely before cutting and serving.

Nutrition Facts : @context http, Calories 784, UnsaturatedFat 9 grams, Carbohydrate 136 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 135 milligrams, Sugar 101 grams, TransFat 1 gram

SACHER TORTE



Sacher Torte image

One day in 1832 when Austrian diplomat Klemens von Metternich demanded that his kitchen create a dessert to impress visiting dignitaries, his chef was out sick. Franz Sacher, a 16-year-old kitchen apprentice, used what he had on hand to create what would become the most well-known Viennese dessert: a dark chocolate sponge cake with apricot jam.

Provided by Food Network Kitchen

Time 2h15m

Yield 8 servings

Number Of Ingredients 15

1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the pan
3/4 cup cake flour, plus more for the pan
6 ounces semisweet chocolate, chopped
1/4 teaspoon salt
3/4 cup plus 2 tablespoons confectioners' sugar
4 large eggs, separated, plus 2 egg yolks
1 teaspoon pure vanilla extract
1 cup apricot jam
1/4 cup granulated sugar
1/4 cup water
2 tablespoons dark rum
1/3 cup light corn syrup
2 tablespoons water
8 ounces bittersweet chocolate, finely chopped
Whipped cream, for serving

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of an 8-inch springform pan; line the bottom with parchment paper. Butter the parchment and dust the bottom and sides with cake flour, tapping out the excess. Microwave the semisweet chocolate in a microwave-safe bowl, stirring every 30 seconds, until smooth; let cool.
  • Meanwhile, sift the cake flour and salt into a medium bowl. Beat the butter and 3/4 cup confectioners' sugar in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until light, 1 to 2 minutes. Add the 6 egg yolks, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the melted chocolate. Add the flour mixture and beat until just combined.
  • Beat the 4 egg whites in a separate large bowl with a mixer on medium speed until frothy, about 30 seconds. Add the remaining 2 tablespoons confectioners' sugar. Increase the speed to high and beat until the egg whites are stiff and glossy, about 1 more minute. Working in two batches, fold the egg whites into the batter with a rubber spatula until just combined. Spread the batter in the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer to a rack and let cool 10 minutes, then remove the springform ring and let the cake cool completely. Remove the cake from the bottom of the pan and cut in half horizontally using a long serrated knife.
  • Make the filling: Combine 1/2 cup apricot jam, the granulated sugar and water in a small saucepan. Bring to a simmer, stirring, until the jam melts; strain through a fine-mesh sieve into a medium bowl and stir in the rum. Gradually brush about two-thirds of the syrup on the cut sides of the cake, allowing it to soak in. Remove any large pieces of fruit from the remaining 1/2 cup apricot jam; spread over the cut side of the bottom cake half and top with the remaining cake half, cut-side down. Brush the top and sides of the cake with the remaining syrup, allowing it to soak in.
  • Make the glaze: Combine the corn syrup and water in a small saucepan and bring to a simmer over low heat, stirring to combine. Remove from the heat and add the bittersweet chocolate; stir until melted and smooth.
  • Transfer the cake to a rack set over a baking sheet. Working in two or three batches, pour the glaze over the cake, allowing the excess to drip down the sides. Smooth the glaze with an offset spatula if needed. Refrigerate until the glaze is set, about 30 minutes. Serve with whipped cream.

SACHER TORTE SQUARES



Sacher Torte Squares image

Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 13

1 package devil's food cake mix (regular size)
2 cans (12 ounces each) apricot cake and pastry filling
3 large eggs
2 teaspoons vanilla extract
1 cup (6 ounces) dark chocolate chips
TOPPINGS:
1/2 cup apricot preserves
2 teaspoons vanilla extract
1/3 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream
1 cup (6 ounces) dark chocolate chips
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake., In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 3g fiber), Protein 4g protein.

EASY SACHER TORTE



Easy Sacher Torte image

Those of us familiar with the famous Viennese Sacher Torte can now make an easy facsimile. Maybe not as rich, but just as tasty!

Provided by ALMA-LOU

Categories     World Cuisine Recipes     European     Austrian

Time 1h

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) package dark chocolate frosting
¼ cup apricot preserves
6 tablespoons rum

Steps:

  • Bake cake in two 9 inch pans according to directions. Cool to room temperature.
  • Place one layer of cake onto a serving plate, brush liberally with rum. Spread apricot jam over the top to 1/2 inch from the edge. Place the second layer on top. Brush with remaining rum. Frost the sides first, then the top with the prepared icing. Clean the edge of the plate with a dry towel.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 60.1 g, Fat 13.5 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 3.5 g, Sodium 428.6 mg, Sugar 41.6 g

SACHER TORTE COOKIES



Sacher Torte Cookies image

This cookie recipe will be a hit whether you are making it for your family or for a potluck. Apricot is traditional but you can choose whichever fruit preserves you prefer.-Audrey Thibodeau, Gilbert, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 large egg
2 cups all-purpose flour
1/4 cup sugar
1/2 cup raspberry, strawberry or apricot preserves
GLAZE:
1/3 cup semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in center of each., Bake until set, 15-18 minutes. Cool in pans 2 minutes; remove from pans to wire racks. Fill each indentation with preserves; cool completely., For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.

Nutrition Facts : Calories 133 calories, Fat 7g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

SACHER TORTE



Sacher Torte image

Provided by Moira Hodgson

Categories     project, dessert

Time 1h

Yield 12 to 16 servings

Number Of Ingredients 15

8 egg yolks
10 egg whites
1/8 teaspoon salt
3/4 cup sugar
7 ounces semisweet chocolate
1 stick ( 1/2 cup) unsalted butter
1 teaspoon vanilla essence
1 cup flour
Apricot preserves
3 ounces unsweetened chocolate
1 cup heavy cream
1 tablespoon corn syrup
1 cup sugar
2 egg yolks
1 teaspoon vanilla essence

Steps:

  • Preheat oven to 350 degrees. Grease the bottom of three nine-inch or 10-inch pans (foil pans are good). Line the bottoms with waxed paper and grease the paper.
  • When separating the eggs, reserve two extra yolks for the frosting. Add salt to egg whites and beat until peaks just begin to firm. Add the sugar a little at a time, beating constantly. Beat a few more minutes till stiff and glossy.
  • Meanwhile, melt the chocolate and butter over hot water. Cool a little and add vanilla. Then add this to the yolks, stirring with a wire whisk. It will be thick.
  • Add a third of the whites to the chocolate mixture and stir well. Pour onto the remaining whites and sift in flour. Fold altogether with whisk, being careful not to overmix but not leaving any white lumps showing.
  • Pour into pans and bake for 25 to 30 minutes. Turn onto rack and peel off the paper.
  • Make the frosting. Combine chocolate, cream, corn syrup and sugar in a small heavy pan and heat, stirring until sugar is dissolved and the chocolate is melted. Raise heat to medium and cook to 224 to 226 degrees Fahrenheit on a candy thermometer (soft ball). Using a small wire whisk, beat the hot mixture into the egg yolks. Cool and stir in vanilla.
  • When cake is cool, spread apricot preserves between layers and pour frosting over the cake, smoothing sides with spatula. Chill well. Serve cake at almost room temperature.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 69 milligrams, Sugar 35 grams, TransFat 0 grams

SACHER TORTE BITES



Sacher Torte Bites image

Make and share this Sacher Torte Bites recipe from Food.com.

Provided by Cullinaryjudge

Categories     Dessert

Time 35m

Yield 4 dozen cookies

Number Of Ingredients 8

1 cup butter or 1 cup margarine, softened
1 package instant chocolate pudding mix, 4 serving size
1 egg
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup apricot jam
1/2 cup semi-sweet chocolate chips
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Cream butter and pudding powder together.
  • Beat in egg.
  • Mix in flour.
  • Shape into small balls.
  • Roll balls in sugar.
  • Place on greased baking sheet.
  • Make a dent in each with your thumb.
  • Bake in 325 degree F.
  • oven for 5 minutes.
  • Remove cookies and press dent again.
  • Continue baking for about 10 to 15 minutes.
  • Fill dents with jam.
  • Melt chocolate and butter in small saucepan over low heat.
  • Stir to hasten melting.
  • Glaze tops of cooled cookies.

SACHER TORTE



SACHER TORTE image

Categories     Cake     Chocolate     Dessert     Bake

Yield 12 servings

Number Of Ingredients 13

5 oz. semisweet chocolate, chopped
1/2 cup butter, softened
1 cup confectioners sugar, sifted
4 large eggs, separated
1 tsp. vanilla
1/4 tsp. salt
1/3 cup cake flour, sifted
3/4 cup finely ground almonds
1/3 cup apricot preserves
3 TBSP light corn syrup
3 TBSP water
2 TBSP butter
6 oz. semisweet chocolate, chopped

Steps:

  • 1. Preheat oven to 350F. Grease & flour 9in springform pan. Melt chocolate in bain marie, cool. Beat butter until creamy. Beat in 1/2 cup confectioner's sugar. Beat in egg yolks one at a time. Beat in melted chocolate, vanilla & salt. 2. Beat egg whites until foamy. Beat in remaining 1/2 confectioner's sugar until stiff, not dry. Fold whites into chocolate mixture by thirds. Fold in flour, then almonds until just blended. Spread evenly in pan. 3. Bake 45 min, until toothpick is clean. Cool on wire rack 10min, then remove sides of pan. Cool on rack completely. 4. Cut cake into two layers. 5. Heat preserves, spread on cake. Top with upper layer. 6. Bring syrup, butter and water to a boil and remove from heat. Add chocolate and whisk until smooth. Reserve 3TBSP of glaze, spreading the rest on the cake. Let stand 1 hour. 7. Pipe "Sacher" on top of cake.

Tips:

  • Make sure all of your ingredients are at room temperature before you start baking. This will help the cake to rise evenly.
  • Use high-quality chocolate. The better the chocolate, the better the cake will taste.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to prevent the cake from sinking in the middle.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.
  • When making the ganache, use heavy cream instead of milk. This will make the ganache richer and more flavorful.
  • If you don't have a pastry bag, you can use a ziplock bag with the corner cut off to pipe the ganache onto the cake.

Conclusion:

The Sachertorte is a delicious and classic chocolate cake that is perfect for any occasion. With its rich chocolate flavor and smooth ganache frosting, this cake is sure to be a hit with everyone who tries it. If you're looking for a special dessert to make for your next party or gathering, the Sachertorte is a great option.

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