This is the original Sachertorte recipe, obtained through the courtesy of Mrs Anna Sacher.
Ingredients
Cake
- ¾ cup (170 g) butter
- 6 ½ oz (180 g) semi-sweet chocolate
- ¾ cup (170 g) white granulated sugar
- 8 egg yolks
- 1 cup (120 g) flour
- 10 egg whites, stiffly whipped
- 2 tbsp apricot jam
Icing
- 1 cup (225 g) white granulated sugar
- ⅓ cup (80 ml) water
- 7 oz (200 g) semi-sweet chocolate
Procedure
- Preheat the oven to 275°F (140°C).
- Beat butter until creamy.
- Melt chocolate. Add sugar and chocolate to butter; stir.
- Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.
- Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.
- Cook sugar and water to a thin thread.
- Melt chocolate in top of double boiler.
- Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.
- Cut the top off of cake and turn bottom up.
- Heat apricot jam slightly and spread over cake. Cover with the chocolate icing.