Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.

As I most recently have a little time, I was surfing on the internet yesterday. Looking for fresh, exciting tips, inspiring meals that We have never used before, to amaze my family with. Hunting for quite some time unfortunately could not come across any interesting things. Just before I wanted to give up on it, I came upon this delightful and easy treat simply by chance over Suncakemom. The dessert looked so mouth-watering on its pic, that called for instant action.

It absolutely was simple enough to imagine just how it is created, how it tastes and how much boyfriend will probably want it. Actually, it is rather easy to impress the guy in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyway, I got into the page and then used the step by step instuctions that had been coupled with great images of the task. It really makes life less difficult. I could imagine that it is a slight inconvenience to take snap shots in the middle of cooking in the kitchen because you typically have sticky hands so that i genuinely appreciate the time and energy she put in to build this post .

Having said that I’m encouraged presenting my own formulas in a similar fashion. Many thanks the thought.

I had been tweaking the initial recipe to make it for the taste of my loved ones. I can tell you it absolutely was a terrific outcome. They loved the flavour, the thickness and enjoyed having a delicacy such as this in the midst of a lively week. They basically requested more, more and more. So the next time I am not going to make the same miscalculation. I am going to double the quantity .

The original Sacher Torte is provided by SunCakeMom


Preheat oven to 350°F / 180°C .

Measure flour and mix baking powder with it.

Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.

Separate eggs.

Beat egg whites on high speed until stiff peaks form.

Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.

Beat egg yolks until fluffy and yellow.

Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).

Finally carefully fold in the egg whites.

Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.

Check it with a toothpick if it is baked properly.

Place cake base onto a rack and leave it there to cool down.

Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.

Cut off the top of the cake to make it level and shape it to circle if necessary.

Cut the base into half horizontally.

Spread half of the apricot jam on the bottom half and place the other half of the cake on top.

Spread the rest of the jam on the top half.


Melt the chocolate, cocoa and the piece of butter.

Pour whipped cream into the saucepan with the chocolate bits.

Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.

Pour chocolate icing on top of the cake.

Spread it evenly on top and the side.

Place it in a cool place until the chocolate hardens.