Sacher Torte
Updated October 11, 2023
- Total Time
- 1 hour
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 egg yolks
10 egg whites
⅛ teaspoon salt
¾ cup sugar
7 ounces semisweet chocolate
1 stick ( ½ cup) unsalted butter
1 teaspoon vanilla essence
1 cup flour
Apricot preserves
FOR THE FROSTING
3 ounces unsweetened chocolate
1 cup heavy cream
1 tablespoon corn syrup
1 cup sugar
2 egg yolks
1 teaspoon vanilla essence
Nutritional analysis per serving (12 to 16 servings)
45 grams carbs; 145 milligrams cholesterol; 400 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 23 grams fat; 2 grams fiber; 69 milligrams sodium; 6 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Grease the bottom of three nine-inch or 10-inch pans (foil pans are good). Line the bottoms with waxed paper and grease the paper.
- Step 2
When separating the eggs, reserve two extra yolks for the frosting. Add salt to egg whites and beat until peaks just begin to firm. Add the sugar a little at a time, beating constantly. Beat a few more minutes till stiff and glossy.
- Step 3
Meanwhile, melt the chocolate and butter over hot water. Cool a little and add vanilla. Then add this to the yolks, stirring with a wire whisk. It will be thick.
- Step 4
Add a third of the whites to the chocolate mixture and stir well. Pour onto the remaining whites and sift in flour. Fold altogether with whisk, being careful not to overmix but not leaving any white lumps showing.
- Step 5
Pour into pans and bake for 25 to 30 minutes. Turn onto rack and peel off the paper.
- Step 6
Make the frosting. Combine chocolate, cream, corn syrup and sugar in a small heavy pan and heat, stirring until sugar is dissolved and the chocolate is melted. Raise heat to medium and cook to 224 to 226 degrees Fahrenheit on a candy thermometer (soft ball). Using a small wire whisk, beat the hot mixture into the egg yolks. Cool and stir in vanilla.
- Step 7
When cake is cool, spread apricot preserves between layers and pour frosting over the cake, smoothing sides with spatula. Chill well. Serve cake at almost room temperature.
Private Notes
Comments
While I love Sacher Torte, and this recipe is well rated, I encountered a couple of direction issues with the glaze. In step 6, no directions are given to stir or not, and even though I used a good quality saucepan, the glaze burned . I did not stir it because one usually wouldn't, though with chocolate, it seemed suspect. Second, usually when adding hot liquid to egg, it would be done slowly, so as not to shock the egg. FYI - it should be whisked in slowly. Results TBD.
Delightful! Used only 8 egg whites, hand-whisked so the whites never fully peaked, and didn't cook the ganache sufficiently on the stovetop before combining the remaining ingredients. Microwaving and stirring a few times after seemed to thicken ganache enough to apply, though. Only made two layers because I didn't have enough round pans. Even with all those mix-ups, it was a hit! More moist than the original in Vienna, but still a torte texture (vs cake).
While I love Sacher Torte, and this recipe is well rated, I encountered a couple of direction issues with the glaze. In step 6, no directions are given to stir or not, and even though I used a good quality saucepan, the glaze burned . I did not stir it because one usually wouldn't, though with chocolate, it seemed suspect. Second, usually when adding hot liquid to egg, it would be done slowly, so as not to shock the egg. FYI - it should be whisked in slowly. Results TBD.