Sacher Torte: a Specialty from Trentino-Alto Adige – How to Make it

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sachertorteSacher torte


For a 24cm circular baking pan.

For the cake

• 100g of dark chocolate
• 120g of butter
• 9 eggs
• 120g of sugar
• 100g of potato flour
• baking powder
• 70g of almond flour (or 150g of ground almonds)
• a pinch of salt

For the chocolate icing

• 200g of dark chocolate
• 150g of wiping cream
• 30g of honey
• 200g of apricot jam


Work the butter with the sugar at room temperature until you have a smooth cream, then add 7 yolks and two whole eggs and keep on beating with a whisk. Add the almond flour (or ground almonds) and the potato flour and mix. Try to avoid lumps forming.

Then add the melted dark chocolate and the beaten egg whites, stirring the mixture from the bottom upwards. Finally, add a pinch of salt and some baking powder. Butter a baking tin and pour the mixture into it; bake at 170° for 30 minutes.

When it’s done, let it stand for a couple of hours, then cut it in half horizontally and add the apricot jam. Cover the other half and glaze it with a mixture of melted chocolate and whipped cream. Leave it in the fridge for 45 minutes.