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Sachertorte (Original Version)

Sachertorte (Original Version) — a recipes for dessert recipe, 10 ingredients, about 60 min.

60 min · Recipes for dessert

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • ¾ cup (170 g) butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to 275°F (140°C).
  2. Beat butter until creamy.
  3. Melt chocolate. Add sugar and chocolate to butter; stir.
  4. Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.
  5. Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
  6. Cook sugar and water to a thin thread.
  7. Melt chocolate in top of double boiler.
  8. Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
  9. Cut the top off of cake and turn bottom up.
  10. Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0