Sacher Torte

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts


  • 1 cup/130g milk chocolate
  • 5 egg whites
  • ½ cup/110g sugar
  • 2/3 cup/140g butter
  • 1 cup/110g confectioners sugar
  • ½ vanilla pod
  • 6 egg yolks
  • 1½ cups/140g plain flour
  • ½ cup/50g cocoa powder
  • 1 cup/300g apricot jam


  • 1¼ cups/225g plain chocolate
  • 1/3 cup/70g butter
  • 3 tbsp dark rum
  • 2 ½ tbsp cocoa powder
  • 3 1/3 tbsp/100g glucose

Makes: 9 x 2 in/22 x 5cm round cake
Preparation time: 30 minutes plus cooling
Cooking time: 1 hour
Tools: Flexi Beater / Power Whisk

  1. Attach the Power Whisk and add the eggs whites. Set the speed to maximum andwhip for 2½ minutes. When the whites have quadrupled in size with the machine still running sprinkle the sugar on top. Mix for another minute, take out of the bowl and reserve.  
  2. Attach the Flexi Beater, cut the butter into cubes and add to the bowl with the confectioners sugar. Split the vanilla pod in half, scrape out the seeds and add these to the bowl. Attach the Splashguard. Set the temperature to 75ºF/25ºC andthe speed to 4 and beat for 3 minutes. Slowly add the egg yolks and then the melted chocolate maintaining the speed and temperature. Carefully fold a third of the meringue mixture into the yolk mixture using the fold function, followed by the flour and cocoa powder. Finish with the rest of the meringue.
  3. Using the Spatula, spoon the mixture into the cake tin and cook in a preheatedoven at 325°F/170ºC for 40 minutes. Take out of the oven and allow to cool for 10 minutes before turning it out to cool on a cooling rack.  
  4. Slice the cake in two horizontally. Using a clean Cooking Chef bowl place the apricot jam into the bowl and bring to a simmer (195ºF/90°C). Spread two thirdsof the jam between the two cake pieces to sandwich together. Spread the remaining jam over the outside and top of the cake.  

For the frosting:

  1. Attach the Flexi Beater, add the chocolate and set the temperature to 120ºF/50ºC and the speed to 4. When the chocolate has melted add the butter. Mix the rum and cocoa powder together and add to the bowl. Add the glucose.
  2. Pour the glaze over the cake, spreading out with a spatula, and allow to set.

Cook’s note: If the glaze looks like it has split, attach the Power Whisk, add ¾ tbsp/10mL of heavy cream and whisk for 30 seconds.

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