Sacher Torte

Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.

As I currently have some time, I was browsing on the internet the other day. In search of new, intriguing tips, inspirational meals that I have never used before, to impress my loved ones with. Hunting for a while unfortunately could not find too many interesting things. Just before I thought to give up on it, I found this scrumptious and simple dessert simply by luck on Suncakemom. It looked so scrumptious on its photo, it called for instant action.

It absolutely was simple enough to imagine how it’s created, how it tastes and how much boyfriend will like it. Actually, it is extremely easy to keep happy the man in terms of puddings. Yes, I am a blessed one. Or maybe he is.Anyhow, I visited the webpage and simply followed the precise instuctions that have been combined with impressive graphics of the method. It really makes life less difficult. I could suppose it is a slight hassle to take photos in the middle of baking in the kitchen because you ordinarily have sticky hands thus i genuinely appreciate the time and effort she put in for making this post .

With that said I’m empowered presenting my own, personal recipes similarly. Many thanks the idea.

I had been fine tuning the main recipe to make it for the taste of my family. Need to say it turned out a great outcome. They prized the flavour, the structure and enjoyed getting a delicacy like this in the middle of a stressful week. They ultimately demanded more, many more. Thus the next occasion I’m not going to commit the same mistake. I’m gonna twin the volume to get them delighted.

This Sacher Cake was first appeared on SunCakeMom.


Preheat oven to 350°F / 180°C .

Measure flour and mix baking powder with it.

Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.

Separate eggs.

Beat egg whites on high speed until stiff peaks form.

Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.

Beat egg yolks until fluffy and yellow.

Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).

Finally carefully fold in the egg whites.

Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.

Check it with a toothpick if it is baked properly.

Place cake base onto a rack and leave it there to cool down.

Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.

Cut off the top of the cake to make it level and shape it to circle if necessary.

Cut the base into half horizontally.

Spread half of the apricot jam on the bottom half and place the other half of the cake on top.

Spread the rest of the jam on the top half.


Melt the chocolate, cocoa and the piece of butter.

Pour whipped cream into the saucepan with the chocolate bits.

Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.

Pour chocolate icing on top of the cake.

Spread it evenly on top and the side.

Place it in a cool place until the chocolate hardens.