Sacher Torte


February 11, 2015


1To prepare the cake, is beaten with the butter 3 / 4 cup sugar until creamy, add the egg yolks one at a time, beat well after adding each yolk.

2Then add the 4 bars of chocolate, melted in a double boiler.

3Whisk again.

4Sift the flour and baking powder and add gradually to the mixture, stirring all the time.

5Finally,, add the egg whites and mix.

6Pour into a round pan, just about 25 cm.diameter, previously beboterd and flowered.

7It has been cooked in a moderate oven for about 40 minutes before making the tip of a knife into the cake, when it is dry, it is ready, when wet wait a bit.

8Remove the template on a round container, is expected to cool down, right through the middle cut and fill with jam.

9Back Cover.

10To prepare the chocolate, boiling 1 / 2 cup of water 1 cup sugar to a syrup.

11Melt 4 bars of chocolate in a water bath, and while it's hot, slowly add the syrup.

12Whisk constantly until the tub is sticking to the spoon.

13Pour evenly over the cake with a spatula.

14Let cool.


150 grams of butter

150 grams of sugar for the dough

1 cup sugar bath

6 eigelen

6 egg whites

8 chocoladereep

120 gram flour

1 teaspoon baking powder

1 cup apricot jam

cup water