About the Author

Claire Preen Chocolatier

Sacher Torteback

sacher torte
  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

  • Capable CooksDifficulty

  • 0Servings


  • 180 g dark chocolate

  • 1/4 cup butter

  • 170 g sugar

  • 8 egg yolks

  • 1 cup flour

  • 10 egg whites

  • 2 tbsp apricot jam

  • 1 cup sugar

  • 1/3 cup water

  • 200 g dark chocolate


  • Step 1

    Melt the chocolate over a double boiler.

  • Step 2

    Beat butter until creamy. Add the sugar and chocolate, and gently stir in.

  • Step 3

    Add egg yolks one at a time and beat. In a separate bowl, beat the egg whites till they are stiff and screaming for mercy.

  • Step 4

    Fold the flour into the chocolate mix and then the egg whites.

  • Step 5

    Grease your cake tin and pour mixture in. Bake at 275F for about 1 hour. Remove from oven and allow to cool.

  • Step 6

    Slice cake in half horizontally. Heat apricot jam slightly and spread over the top of the bottom half. Place top half back on.

  • Step 7

    Cover with chocolate glaze. To make the glaze, melt chocolate over a double boiler. Heat sugar and water in pan till it creates a thin thread. Slowly stir the sugar mixture into the chocolate until the icing coats the spoon.

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