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Jill Dupleix

Sachertorte

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Preparation info
  • Feeds

    six to eight

    • Difficulty

      Medium

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

My interpretation (easier, faster, no return airfare) of the famous cake from the Hotel Sacher in Vienna, lined with apricot jam and enrobed with chocolate. Make sure you beat the egg yolks and sugar well, and don’t overfold the flour into the final mixture.

Ingredients

  • 6 eggs (65 g), separated
  • 180 g (6½ oz)

Method

Heat oven to 180°C (350°F). Butter a 23 cm (9 in) diameter springform cake tin. Sift flour and cocoa powder together into a bowl and set aside.

Beat egg yolks and sugar until so thick and creamy it

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