Best 7 Sacher Torte Cookies Recipes

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Indulge in the delectable world of Sachertorte Cookies, a delightful treat that harmoniously blends the essence of Austrian tradition with the convenience of bite-sized indulgence. These exquisite cookies capture the captivating flavors and textures of the iconic Sachertorte, transforming it into a symphony of taste that tantalizes the palate. Each cookie is a masterpiece, featuring a rich, moist chocolate cake base, a layer of velvety apricot jam, and a luscious chocolate ganache coating. Whether you're a seasoned baker seeking a new culinary adventure or a novice cook looking to impress your loved ones, this article presents a collection of carefully curated Sachertorte Cookie recipes that cater to your skill level and preferences. Embark on a delightful journey as we explore the nuances of this classic dessert, and discover how to recreate it in the comfort of your own kitchen.

Here are our top 7 tried and tested recipes!

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



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

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.

SACHERTORTE COOKIES



Sachertorte Cookies image

Make and share this Sachertorte Cookies recipe from Food.com.

Provided by Charmie777

Categories     Dessert

Time 1h

Yield 4 dozen

Number Of Ingredients 8

1 cup margarine or 1 cup butter, softened
1 (4 ounce) package instant chocolate pudding mix
1 egg
2 cups flour
3 tablespoons sugar
2/3 cup apricot preserves or 2/3 cup cherry preserves
1/2 cup semi-sweet chocolate chips
3 tablespoons margarine or 3 tablespoons butter

Steps:

  • Heat oven to 325º.
  • In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.
  • Gradually add flour; mix well.
  • Shape dough into 1-inch balls; roll in sugar.
  • Place 2 inches apart on ungreased cookies sheets.
  • With thumb, make indentation in center of each cookie.
  • Bake at 325º for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.
  • Cool 15 minutes or until completely cooled.
  • Fill each indentation with 1/2 teaspoon preserves.
  • In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.
  • Drizzle glaze evenly over cookies.

Nutrition Facts : Calories 895.4, Fat 40, SaturatedFat 10.9, Cholesterol 46.5, Sodium 803.4, Carbohydrate 129.6, Fiber 4.1, Sugar 63, Protein 10.3

WOLFGANG'S SACHERTORTE



Wolfgang's Sachertorte image

Provided by Food Network

Categories     dessert

Time 1h42m

Yield 8 to 10 servings

Number Of Ingredients 13

6 ounces bittersweet chocolate, cut into small pieces
3 ounces butter
4 egg yolks
1 ounce sugar, plus 3 ounces
5 egg whites
1/4 teaspoon salt
1/3 cup flour, sifted
1 1/2 cups apricot preserves
1 tablespoon apricot brandy
6 ounces bittersweet chocolate, cut into small pieces
1 ounce butter
2 ounces heavy cream
Schlagobers, or whipped cream

Steps:

  • Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan.
  • In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture.
  • In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan.
  • Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack.
  • To make the apricot filling: puree the apricot preserves. Stir in brandy.
  • Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes.
  • To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream.

GILDED SACHERTORTE



Gilded Sachertorte image

This famous chocolate sponge cake is filled with apricot jam and coated with silky-smooth ganache. It was created in 1832 by Franz Sacher of the Hotel Sacher, in Vienna.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h30m

Yield Make one 8-inch cake

Number Of Ingredients 15

2 sticks unsalted butter, softened, plus more for pans
Unsweetened cocoa powder, for pans
8 ounces semisweet chocolate, finely chopped
2/3 cup plus 1/4 cup sugar
6 large eggs, separated, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 cup apricot jam
2 teaspoons Cointreau or other orange-flavored liqueur
4 ounces semisweet or bittersweet chocolate, finely chopped
1/2 cup heavy cream
8 ounces semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1/2 teaspoon edible gold luster dust (available at nycake.com)

Steps:

  • Cake: Preheat oven to 300 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment. Dust with cocoa powder and tap out excess. Melt chocolate in a bowl set over a pan of simmering water, stirring often; set aside.
  • Using a mixer, beat together butter and 2/3 cup sugar on medium speed until mixture is pale and fluffy, about 2 minutes. Beat in egg yolks, then vanilla and melted chocolate until thoroughly incorporated. Reduce speed to low and beat in flour. Transfer batter to a large bowl. Put egg whites and salt into cleaned bowl of mixer fitted with whisk attachment. Whisk eggwhite mixture on low speed until foamy. Gradually beat in remaining 1/4 cup sugar and beat just until stiff peaks form, 2 to 3 minutes. Stir half of meringue into chocolate mixture. Gently fold in remaining meringue with a rubber spatula.
  • Divide batter between pans; tap firmly on counter to remove any air bubbles. Bake until centers are just set, about 25 minutes. Transfer cakes in pans to wire racks and let cool completely, about 1 hour. Turn out cakes, remove parchment, and reinvert onto rack. Trim cakes flat with a serrated knife.
  • Filling: Warm jam in a small saucepan over medium-low heat, stirring occasionally, until loose. Stir in liqueur. Spread warm jam over 1 cake layer and top with remaining layer.
  • Ganache (crumb coating): Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and stir until smooth. Refrigerate, stirring every 10 minutes, until ganache is cool and the consistency of buttercream, about 30 minutes. Spread ganache over top and sides of cake with a small offset spatula to create a smooth layer. Refrigerate cake until ganache is firm, about 30 minutes.
  • Ganache (glaze): Place cake on a rack set over a rimmed baking sheet. Place chocolate in a large bowl. Bring cream just to a boil over medium-high heat; pour over chocolate and let stand 5 minutes. Stir until smooth and the consistency of honey. Slowly pour ganache over top and down sides of cake, spreading evenly with offset spatula if needed. Let stand until ganache loses its sheen, about 1 hour. Using a small, fine sieve, sift luster dust over top of cake. Dusted cake can be made up to 2 days ahead and stored in refrigerator.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cookies.
  • Make sure your butter is cold. This will help the cookies hold their shape.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies spread less.
  • Bake the cookies at a high temperature. This will help them develop a nice crispy exterior.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Sacher torte cookies are a delicious and elegant treat that are perfect for any occasion. They are relatively easy to make, but they do require a bit of time and effort. If you are looking for a special cookie that will impress your friends and family, these cookies are definitely worth the effort.

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