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  Added: Nov 16, 2007  •  Visited (749)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chocolate Torte
(Sacher Torte)
What You Need:
  • 4 ounces semi-sweet chocolate
  • ½ cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 6 eggs, separated
  • 1¼ cups flour
  • ½ cup apricot preserves
  • 5 ounces semi-sweet chocolate
  • ¼ cup water
  • 2 cups sifted powder sugar

  • How To Cook:
    1. Heat the 4 ounces semi-sweet chocolate in the microwave oven long enough to melt (about 2 to 3 minutes). Set aside. Beat the butter until it is creamy. Add the sugar gradually, beating until the mixture is light and fluffy.

    2. Beat in the melted chocolate and vanilla extract. Add the egg yolks, one at a time, beating well after each one. Beat the egg whites until they are stiff and will hold a peak.

    3. Fold ¼ of them into the batter. Spoon the rest over the batter. Sprinkle on the flour. Carefully fold these ingredients just enough to incorporate the flour and no more.

    4. Line the bottom of a large round casserole with wax paper. Pour in the batter. Bake in the microwave oven on defrost about 17 minutes and then on cook for 2 or 3 minutes to set the batter.

    5. Cool a few minutes and then remove from the casserole onto a cooling rack. Peel off the wax paper, if it has stuck. Cover loosely with wax paper or plastic wrap and cool thoroughly.

    6. Put the apricot preserves in the microwave and melt by heating a minute or two. Force through a strainer. Cut the cake in two by slicing crosswise.

    7. Brush the lower layer with the melted, strained preserves. Put the top layer on and brush the rest of the preserves on the top and sides.

    8. Combine the 5 ounces of semi-sweet chocolate and the water in a small bowl. Melt in the microwave even by heating about 2 minutes.

    9. Stir in the sugar gradually. Spread on the cake, top and sides. If it gets too thick to spread easily, soften in the microwave oven.

        If no defrost, cook until the top has lost its wet glossy look and the cake pulls slightly away from the dish's edge.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Austria
    Main Ingredient » Condiments » Chocolate
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pie & Tart


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