Julie's sachertorte

    3 hours 20 min

    My variation of this classic Austrian cake! You can if you choose pipe the traditional 'SACHER' across the top in icing.


    County Limerick, Ireland
    5 people made this

    Serves: 10 

    • 200g 60% dark chocolate
    • 6 medium eggs
    • 310g caster sugar
    • 150g ground almonds
    • 1 teaspoon instant coffee, dissolved in 1 tablespoon hot water (optional)
    • 6 tablespoons apricot jam
    • For the icing
    • 100g 60% dark chocolate
    • 40g unsalted butter

    Prep:20min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr20min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line a 23cm springform tin.
    2. Melt the 200g chocolate in a heatproof bowl over gently simmering water.
    3. Separate 5 of the eggs. Whisk the 5 yolks and 1 whole egg with the sugar till thick and creamy.
    4. In a separate bowl beat the egg whites to stiff peaks.
    5. Add the almonds, melted chocolate, and coffee (if you're using it) to the egg yolk mixture. Fold in the egg whites gradually. Pour into the prepared tin.
    6. Bake until a skewer comes out clean, about 1 hour. Cover with foil for the last 20 minutes to prevent burning. Release from springform tin and allow to cool.
    7. Warm and strain the apricot jam and brush over the cake.
    8. Melt together the 100g chocolate and butter in a heatproof bowl over gently simmering water. Stir till it has the consistency of thick pouring cream.
    9. Pour icing evenly over the cooled cake. Smooth over the top and sides of the cake with a spatula or back of a spoon. Allow to set.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Love this cake, I've made it so many times now i forgot to point out to be careful when your cooking it not to over cook it!!!  -  18 Aug 2011