Sachertorte (Original Version)

Name: Sachertorte (Original Version)
Total time: 60 min
Ingredients: ¾ cup (170 g) butter; 6 ½ oz (180 g) semi-sweet chocolate; ¾ cup (170 g) white granulated sugar; 8 egg yolks; 1 cup (120 g) flour; 10 egg whites, stiffly whipped; 2 tbsp apricot jam; 1 cup (225 g) white granulated sugar; ⅓ cup (80 ml) water; 7 oz (200 g) semi-sweet chocolate

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

60 min

Ingredients

¾ cup (170 g) butter
6 ½ oz (180 g) semi-sweet chocolate
¾ cup (170 g) white granulated sugar
8 egg yolks
1 cup (120 g) flour
10 egg whites, stiffly whipped
2 tbsp apricot jam
1 cup (225 g) white granulated sugar
⅓ cup (80 ml) water
7 oz (200 g) semi-sweet chocolate

Steps

Preheat the oven to 275°F (140°C).
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-inch cake tin. Pour mixture in.
Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
Cook sugar and water to a thin thread.
Melt chocolate in top of double boiler.
Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
Cut the top off of cake and turn bottom up.
Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.

More recipes with butter, chocolate, eggs, flour, apricots or jam

Adapted from “Sachertorte (Original Version)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.