Stephanie CedeƱo/Viking River Cruises

The original Sachertorte recipe, invented by Franz Sacher, is a guarded secret of Vienna's Hotel Sacher. Many recipes have been developed that come close, but none can have the signature "S" of the original.

Cake Ingredients
5 oz. softened butter
1/2 c. sifted powdered sugar
8 egg yolks
2/3 c. bittersweet chocolate
2/3 c. flour
8 egg whites
1/2 c. sugar
2 T. apricot jam

Glaze Ingredients
8 oz. bittersweet chocolate
2 T. butter

Preheat oven to 375 degrees. Cream together butter and powdered sugar. Add 1 egg yolk at a time, mixing until creamy. Melt the 2/3 c. bittersweet chocolate in a double boiler or microwave; gradually add to the creamed mixture. Fold in flour. In a separate bowl, beat the egg whites and sugar until stiff. Fold into chocolate mixture. Pour batter into a lined 9-inch springform pan. Bake for 50-65 minutes. Remove from pan and cool on a wire rack. Heat apricot preserves and smooth over entire torte, including the sides.

For glaze, melt bittersweet chocolate with butter and frost the cake. Serve with whipped cream. Makes 8-10 servings.


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