Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sacher Torte Recipe
    Lost? Site Map

    Sacher Torte

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    Scarlett516's Note:

    Adding for ZWT6. I hear this is delicious and well worth the effort! Most of the cooking time is inactive.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Filling

    • 1/4 cup water
    • 1/4 cup sugar
    • 3 tablespoons dark rum, divided
    • 1 (12 ounce) jar apricot preserves
    • 1 tablespoon water

    Icing

    • 9 ounces semisweet chocolate, chopped
    • 3 ounces heavy cream

    Directions:

    1. 1
      Preheat the oven to 350°F
    2. 2
      Lightly butter a 9" springform pan, line with parchment paper, and lightly butter the parchment paper as well.
    3. 3
      Melt 4 oz chocolate in a double boiler, stirring frequently to prevent the chocolate from seizing. Once melted and smooth, remove from heat and allow to cool slightly.
    4. 4
      Beat the butter together with the confectioner's sugar until creamy. Add the melted chocolate, mix well, then beat in the egg yolks, one at a time.
    5. 5
      In a clean bowl, beat the egg whites with the sugar until you have stiff peaks and the mixture is glossy.
    6. 6
      Fold into the chocolate mixture, then fold into the flour, until just combined.
    7. 7
      Pour into the springform pan and smooth the top.
    8. 8
      Bake for 45 minutes, or until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean.
    9. 9
      Cool the pan on a wire rack for 15 minutes, then use a knife to loosen the cake from the edges, and remove the cake (still on the bottom of the pan) and allow to cool completely on the wire rack.
    10. 10
      When cool, cut the cake in half horizontally to make two layers, then start the filling.
    11. 11
      Bring the sugar and the 1/4 cup water to a boil in a heavy bottomed saucepan. When the sugar is dissolved and the syrup is clear, remove from heat and stir in 2 tbsp rum.
    12. 12
      Brush 1/3 of the syrup onto the cut side of the bottom cake layer.
    13. 13
      Puree the apricot preserves with the 1 tbsp water until smooth. Bring to a boil in a small sauce pan and cook until thickened, about 2 minutes. Remove from heat and stir in the remaining rum and then spread 1/3 onto the cut side of the cake bottom.
    14. 14
      Place the top layer of cake onto the bottom layer. Brush the remaining syrup all over the top and sides of the cake. Then spread the remaining apricot preserves all over the top and sides of the cake. Refrigerate until the icing is finished.
    15. 15
      Melt 9 ounces of chocolate in a double boiler until smooth.
    16. 16
      In a small saucepan, bring the cream to a simmer and then stir into the melted chocolate.
    17. 17
      Cool slightly, stirring often, until the chocolate is spreadable.
    18. 18
      Set the cake on a wire rack over a cookie sheet to catch any drips. Pour the icing over the top and spread evenly so the icing pours down the sides. Allow the icing to drip through the wire rack. Cool cake to room temperature, then carefully use a spatula to transfer the cake from the wire rack to a serving plate. Store in the refrigerator and bring to room temperature before serving.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sacher Torte

    Serving Size: 1 (151 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 498.1
     
    Calories from Fat 262
    52%
    Total Fat 29.1 g
    44%
    Saturated Fat 17.3 g
    86%
    Cholesterol 136.2 mg
    45%
    Sodium 116.1 mg
    4%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 5.4 g
    21%
    Sugars 32.6 g
    130%
    Protein 8.5 g
    17%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes