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Sacher Torta

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This famous and virtuous torta is one of my favourite. Tried the original, tried many other variations, perfected the recipe and here I'm passing it on to you to enjoy.

This famous and virtuous torta is one of my favourite. Tried the original, tried many other variations, perfected the recipe and here I'm passing it on to you to enjoy.

Ingredients

Serves: 12-16

Metric Cups
  • 180 grams butter
  • 100 grams butter (extra)
  • 8 eggs (separated into white and yolks)
  • 250 grams walnuts (ground)
  • 1 tablespoon flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 180 grams dark chocolate
  • 200 grams dark chocolate (extra)
  • 250 grams apricot jam
  • 1 tablespoon milk
  • 1 tablespoon oil
  • 1 tablespoon sugar
  • 6 ounces butter
  • 4 ounces butter (extra)
  • 8 eggs (separated into white and yolks)
  • 9 ounces walnuts (ground)
  • 1 tablespoon flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 6 ounces bittersweet chocolate
  • 7 ounces bittersweet chocolate (extra)
  • 9 ounces apricot jam
  • 1 tablespoon milk
  • 1 tablespoon oil
  • 1 tablespoon sugar

Method

Sacher Torta is a community recipe submitted by belgrade and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
  • Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
  • Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
  • Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
  • Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
  • Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)
  • GLAZE:

  • in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
  • Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
  • Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful
  • With an electric mixer, mix together 180g butter (room temperature) + 180g sugar till creamy Add one by one egg yolks while still mixing
  • Mix baking powder, flour, cinnamon,walnuts in a bowl Add this dry mixture slowly with mixer at the lowest speed
  • Melt 180g chocolate Add to the batter still at low speed At high speed with a pinch of salt mix 8 egg whites for about 5 minutes Add the whites to the mixture very slowly still mixing at the lowest speed or by hand
  • Butter the pan (I use the one with removable sides-25cm round) put cut out baking paper at the bottom and cut out paper on the sides
  • Pour the batter, bake at 170 degrees in the preheated oven (make sure the cake is in the middle) around 50-60 minutes Check with a toothpick(it should come out clean) if the cake is ready, or shake it a bit- the center should not be runny Let stand 15 minutes and cool Take out of the pan and cool
  • Heat the apricot jam (take out the chunky parts) with 2 tablespoons of water Turn the cake upside-down and cut in half horizontally and spread the hot jam on a cool cake couple of millimeters Put the cake back together, now cover the top and the sides with the jam (you may have left over jam or may need more) thickness being 2 or more millimeters. The jam is the key and it prevents the chocolate glaze from absorbing into the cake put the cake in the freezer for around 15 minutes for the jam to harden a bit (yes the freezer not the refrigerator)
  • GLAZE:

  • in a double boiler or on the stove melt the 200g chocolate+100g butter+1 tablespoon oil+ 1 tablespoon
  • Put the cake on baking paper and pour the chocolate over slowly bringing back on the sides the chocolate that has run on the paper (may have left over chocolate-save for later)
  • Put the left over chocolate in a small pan Put the cake in the fridge after the icing has hardened put the left over chocolate back to melt, put in a bag,this time the chocolate should not be hot, cut the tip off and write on the cake SACHER Simple yet tasteful
  • Additional Information

    This is a wonderful, rich and moist chocolate cake with a twist of cinnamon and apricot jam. Can be turned into cupcakes!

    This is a wonderful, rich and moist chocolate cake with a twist of cinnamon and apricot jam. Can be turned into cupcakes!

    Tell us what you think