Viennese Sacher Torte

Name: Viennese Sacher Torte
Yield: Makes one 9-inch (23 cm) torte | Serves 10 to 12
Cuisine: Austrian
Ingredients: ¼ cup + 2 tsp (70 mL) icing sugar; 6 eggs, separated; 1 cup (250 mL) all-purpose flour, sifted; ¼ tsp (1 mL) salt; 1 Tbsp (15 mL) corn syrup; 12 oz (360 g) bittersweet chocolate, chopped; ¾ cup (185 mL) unsalted butter, cut in pieces; ½ cup + 2 Tbsp (155 mL) sugar; 1 cup (250 mL) apricot jam; ½ cup (125 mL) unsalted butter, at room temperature; 4 oz (120 g) bittersweet chocolate, chopped

Preparation info

Makes one 9 inch 23 cm ) torte | Serves
10 to 12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

Need a showstopper dessert for a special occasion? This is the one. It is a rich, moist chocolate cake slathered with apricot jam and decorated with a chocolate glaze. This torte is named after the Hotel Sacher in Vienna, Austria, and I learned this recipe from a talented pastry chef, Burgi Riegler, who actually worked there for a time. I dream of visiting Vienna at Christmastime and enjoying a cup of Viennese coffee while eating a slice of this torte at the hotel.

Ingredients

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