Sachertorte (Original Version)
This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.
Ingredients
- 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
Ingredients for 14 servings (1.7 kg) · the original recipe
Method
- 1
Preheat the oven to 275°F (140°C).
Oven - 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.
Oven - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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