An Austrian Favorite: Sacher Torte

Original Sacher Torte
Original Sacher Torte


Six eggs (separated), 130 g butter, 130 g chocolate, 130 g flour, 200 g sugar, chocolate icing, apricot jam.


Stir half of the sugar into the butter until stiff, then briefly stir in the egg yolks and the liquid-but-still-luke-warm chocolate. Mix and beat the egg whites and the rest of the sugar into a meringue. Mix both masses, while carefully adding the flour. The combination should be neither too liquid nor too firm, but should have the approximate consistency of the meringue. Bake in a medium oven. The cake should be well cooled before glazing, so it is a good idea to prepare it a day in advance. Round off the upper edges of the cake with a knife. Spread the top and sides with a thin covering of hot jam, then cover with chocolate icing.

Measurement conversions:





1 g

0.035 oz

10 g

0.35 oz

100 g

3.5 oz

1 l

0.88 qt

500 g

1.1 lbs

1 ml

0.338 oz

1 kg

2.2 lbs

10 ml

3.38 oz

Das Pfund: A metric pound = 500 grams = 1.1 U.S. pounds