Sachertorte (Original Version)
This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.[1]
Total Time
1 hour
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
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.
1 hour
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.