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Traditional Sachertorte Recipe

The origins of this wonderfully dark, rich chocolate cake come from the Hotel Sacher in Vienna, Austria . It was invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich. The phrase “The Original Sachertorte” legally belongs Hotel Sacher and the original recipe is a closely guarded secret. December 5th is ‘National Sachertorte Day’.

This recipe makes a 23 cm – 9 inch cake and was sent in by Anna Werbel.



110 g dark chocolate (chopped)
120 g butter, softened
25 g icing sugar
2 teaspoons icingsugar
6 eggs, separated
100 g white sugar
2 tablespoons white sugar
120 g flour


60 ml water
50 g white sugar
3 tablespoons dark rum, divided
1 (340 g) jar apricot conserve
1 tablespoon water


255 g dark chocolate, chopped
90 ml double cream


Preheat oven to 350° F (175° C).

Lightly butter a 23 cm spring-form baking tin; place a circle of parchment paper inside, also well greased.

Melt 110 g of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and leave to cool slightly.

Beat the butter together with icing sugar until light and creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time.

In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into the chocolate mixture, then fold in the flour, until well mixed.

Pour into the prepared spring-form tin, and smooth the top.

Bake in the preheated oven until the edges begin to pull away from the sides of the tin, and a toothpick inserted into the centre comes out dry, about 45 minutes.

Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the tin. Allow cake to cool completely on the base of the tin. When cool, remove from base, and remove parchment paper; slice cake in half horizontally.

Bring the 60 ml water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.

To make the icing, melt 255 g of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

Place the cake on a cooling rack over some baking paper or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack.

Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a cake plate and store in the refrigerator or somewhere cool.

Allow cake to come to room temperature before serving.

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