Sacre Torte

Sacre Torte

From the Hotel Sacher – Vienna, Austria

Note this is a modified recipe as the original is a Hotel trade secret.

  • 1 1/3 cup premium dark chocolate (min. 55% cocoa content)
  • 1 Vanilla Pod or 3 Teaspoons of Vanilla Extract
  • 3/4 cup softened butter
  • 1/2 cup powdered sugar
  • 6 Eggs
  • 1 1/2 cups brown sugar
  • 3/4 cup cake flour
  • 1 cup apricot jam
  • Unsweetened whipped cream to garnish

  1. Preheat oven to 350°F.
  2. Line the base of a springform with parchment paper, grease the sides, and dust with a little flour
  3. Melt 3/4 cup of chocolate over boiling water in a double boiler. Let cool slightly. 
  4. Using a mixer beat the softened butter with 1/2 cup of the powdered sugar and vanilla (Slit vanilla pod lengthwise and scrape out seeds or add extract) until bubbles appear. 
  5. Separate the eggs, and whisk the yolks into the butter mixture one by one. and then gradually add the melted chocolate.
  6. Beat the egg whites with the brown sugar until stiff, then place on top of the butter and chocolate mixture. Sift the flour over the entire mixture,and fold together. 
  7. Transfer the mixture to the springform pan, smooth the top, and bake in the oven (middle rack) for 10–15 minutes, leaving the oven door a finger’s width ajar.
  8. Close the oven and bake for approximately 50 minutes. (The cake is done when it yields slightly to the touch.) 
  9. Remove the cake from the oven and loosen the sides of the springform, gently place the cake onto a rack lined with parchment paper and let cool for approximately 20 minutes.
  10. Remove the parchment paper, gently turn the cake over, and cool completely. 
  11. Cut the cake in half horizontally. Warm the jam and brush the top of both cake halves with the jam and place one on top of the other and brush the sides with jam to cover the entire cake. 
  12. For the glaze, put the remaining 1 cup of brown sugar into a saucepan with 1/2 cup of water and boil over high heat for approximately 5 minutes. Meanwhile the glaze is boiling, coarsely chop the remaining cup of chocolate.
  13. Allow the glaze to cool slightly before gradually adding the chocolate pieces to the glaze and stir until it forms a thick liquid.
  14. Pour the glaze onto the cake spreading evenly and cool completely.
  15. Serve with a dollop of unsweetened whipped cream

Glaze Tip: Place a wooden spoon into the pot allowing a little of the glaze to run over the spoon. It should be covered by a layer of glaze approximately 1 cm thick. If the glaze is too thick, add a few drops of remaining sugar syrup from the pan to dilute it (to do this add a some hot water to the saucepan to loosen any remaining sugar). Make sure the glaze does not get too hot, or it will be dull when cooked and not glossy.