Sacher Torte

Appears in

By Robert Carrier

Published 1965

  • About


  • 6 ounces butter, softened
  • 6 ounces sugar
  • 6 ounces


I have no idea if this recipe is the original one from Sacher’s famous coffee-house in Vienna; all I know is that it is one of the most deliciously rich cakes I know. Mother used to make it for winter coffee parties and serve it with whipped cream.

Whisk softened butter and sugar in the electric mixer until smooth and light-coloured. Melt chocolate; cool to lukewarm and beat into butter