Sacher Cake

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 browsing on the web the other day. In need of fresh, challenging tips, inspirational dishes that We have never used before, to amaze my family with. Searching for quite some time yet couldn’t come across lots of interesting things. Just before I thought to give up on it, I stumbled on this yummy and simple treat by chance over Suncakemom. The dessert seemed so yummy on its photos, that required rapid action.

It had been not so difficult to imagine the way it’s made, its taste and how much my hubby might like it. Actually, it is very easy to keep happy the man in terms of treats. Yes, I am a blessed one. Or possibly he is.Anyhow, I got into the website and then followed the step by step instuctions that were coupled with nice images of the operation. It really makes life much simpler. I could imagine that it’s a bit of a inconvenience to take snap shots in the midst of cooking in the kitchen because you most often have gross hands so I seriously appreciate the hard work she placed in to make this blogpost and recipe conveniently followed.

With that said I am empowered presenting my very own recipes in the same way. Many thanks the idea.

I was tweaking the original formula create it for the taste of my family. I have to tell you that it was an incredible success. They loved the flavor, the thickness and loved getting a sweet like this during a stressful workweek. They basically demanded lots more, a lot more. Hence the next occasion I’m not going to make the same miscalculation. I am likely to double the amount .

You can find more Sacher Torte Recipe at 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.

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