Sacher Torte


It is not easy to prepare cake similar to the original Sacher Torte, but you will not recognize this one from the original.


No. of servings


Ready in







chicken egg 6 ks  powdered sugar 4 oz (110 g)  unsalted butter 5 oz (140 g)  vanilla sugar 0.75 oz (20 g)

Beat in a bowl butter with sugar and vanilla sugar. Add egg yolks. Stir everything together well.

2. Melt chocolate

Chocolate 85% 4.5 oz (130 g)

Melt chocolate over a water bath.

Melt chocolate

3. Dough preparation

Pour the slightly cooled chocolate in the butter and egg yolks mixture.

Dough preparation

4. Baking of cake base

sugar granulated 4 oz (110 g)  all-purpose flour / plain flour 5 oz (140 g)

Add flour and foam from egg whites with sugar. Pour the mixture into a greased and floured round baking form. Bake at 355°F (180°C) for about 20 minutes.

Baking of cake base


apricot jam 7 oz (200 g)

In a small pot, heat apricot jam for a while. Cut lengthwise the baked cold cake base. Spread the jam over the top and on sides of both parts of the cake base.


chocolate topping

Spread chocolate topping over the cold cake and allow it to cool in the refrigerator for 2 hours.

Bon appetit!


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