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    You are in: Home / Recipes / Sachertorte Recipe
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    Sachertorte

    Sachertorte. Photo by gobruijns

    1/1 Photo of Sachertorte

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    ** Poppy **'s Note:

    An extremely rich Viennese classic made with layers of chocolate cake filled with apricot jam and enrobed in a creamy-rich chocolate glaze. Sachertorte is traditionally served with whipped cream. It was created in 1832 by Franz Sacher, of the famous family of Viennese hoteliers and restaurateurs.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Glaze

    Directions:

    1. 1
      Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil.
    2. 2
      In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda.
    3. 3
      Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.
    4. 4
      Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.
    5. 5
      With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.
    6. 6
      Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.
    7. 7
      Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
    8. 8
      Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.
    9. 9
      Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
    10. 10
      Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.
    11. 11
      Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.

    Ratings & Reviews:

    • on February 23, 2009

      55

      Delicious. Such a wonderful blend of flavors - the not too sweet cake, the sweet and fruity jam, the semisweet chocolate ganache. Fantastic. Tastes better after it sits for a few hours so that the jam soaks in everywhere. I used Ghiradelli chocolate for the ganache. Unfortunately, it wasn't very shiny but it was still beautiful and rich. What a wonderful treat for my husband's birthday.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sachertorte

    Serving Size: 1 (2491 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9184.3
     
    Calories from Fat 4923
    53%
    Total Fat 547.0 g
    841%
    Saturated Fat 281.6 g
    1408%
    Cholesterol 997.9 mg
    332%
    Sodium 2638.6 mg
    109%
    Total Carbohydrate 1175.4 g
    391%
    Dietary Fiber 98.2 g
    392%
    Sugars 648.1 g
    2592%
    Protein 119.7 g
    239%

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