Pastry · Recipe No. 1025
Sacher Torte
Sacher Torte made with egg yolk, plain cooking chocolate, butter and egg white. The recipe serves 12; change the portions and units below and the amounts update.
- Serves 12
Method
Lightly beat egg yolks and melted chocolate & butter.
Whisk egg whites with a pinch of salt till stiff.
Add Vanilla flavored caster sugar. Beat to stiff peaks. Fold one third into chocolate mixture.
Then gradually fold in the rest. Fold in sifted flour.
Divide between two 20cm lined greased and floured tins.
Cook Gas 4 for 45 minutes, turn out and cool.
Melt chocolate, cream and Vanilla sugar and cook for 5 mins without stirring.
Beat egg, mix in 3 tablespoon of chocolate mixture, pour back into saucepan cook for 1 min, stirring.
Leave to cool. Spread sieved apricot jam over half of cake, put other half on top.
Pour over the whole cake with icing, if necessary smoothing it out with a metal spatula, chill for three hours.
Remove half an hour before serving with whipped cream.
Tip: tap a step to tick it off as you cook.
Chef’s notes
- The original recipe of this classic Austrian Torte is a closely guarded secret - this is not a bad imitation!!
- Strictly speaking as a torte the sponge should be placed on a short pastry or biscuit base!!
Shopping list for 12 portions
Dairy & eggs
Tins, jars & stock
Baking
Store cupboard (check you have)
Converted from the Cookeryonline Excel workbook “Sacher Torte” and the original recipe card.
