Sachertorte

Name: Sachertorte (Sachertorte)
Yield: Makes 12 to 16 servings
Cuisine: Austria
Ingredients: 1 cup confectioners’ sugar; 6 large eggs, separated, at room temperature; 1 teaspoon vanilla extract; 4½ ounces high-quality bittersweet chocolate, finely chopped; 1 cup Apricot Glaze, warm Small Batch Chocolate Glaze (page 16); Sweetened Whipped Cream, for serving; ½ cup granulated sugar; 1 cup all-purpose flour (for this recipe, spoon gently into cup and level top); 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature

Preparation info

Makes
12 to 16
servings

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

In the past few years, bakers have been upping the ante with chocolate desserts (think of your local American bistro’s “warm chocolate cakes with gooey chocolate centers”). The Sachertorte is a refined, elegant combination of chocolate flavors, complemented by a compulsory mound of Schlag. The whipped cream is an important part of the picture, as it moistens the frankly firm cake layers. Every bite of Sachertorte is supposed to be dipped in the whipped cream. This version is based on the re

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Fancy Cakes

No reviews for this recipe

The licensor does not allow printing of this title