Sacher Torte

Name: Sacher Torte
Yield: Serves 8-10
Cuisine: Austrian
Ingredients: 175 g (6¼ oz) dark chocolate (minimum 70% cocoa solids), chopped into small pieces; 175 g (6¼ oz) dark chocolate (minimum 70% cocoa solids), chopped into small pieces; 120 g (4 oz) butter, at room temperature, cubed; 150 g (5½ oz) caster sugar; 5 eggs, separated, plus 1 extra egg white; 5 eggs, separated, plus 1 extra egg white; 150 g (5½ oz) plain flour, sifted; 50 ml (2 fl oz) Apricot Glaze; ½ tsp baking powder; 2 tbsp golden syrup; 175 ml (6 fl oz) double cream; 225 g (8 oz) dark chocolate (minimum 70% cocoa solids), chopped into small pieces; 225 g (8 oz) dark chocolate (minimum 70% cocoa solids), chopped into small pieces

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Austria has a rich tradition of amazing cakes and pastries and one of the most famous is Sacher Torte. This intense chocolate cake was invented by Franz Sacher in 1832, when he was just 16 and worked in the kitchens of the Austrian Prince. The grand Hotel Sacher in Vienna was opened by his son in 1876 and still stands today where the Sacher Torte is a sought-after dessert.

Ingredients

Europe
Austria
Vienna
Dessert
Vegetarian
Cake

Ingredients

Method