Sacher Torte

Sacher Torte is a decadent chocolate cake with a touch of apricot jam coated in pure chocolate from the capital of desserts. It’s The Chocolate Cake.

As I currently have some time, I had been browsing on the internet last week. Attempting to find fresh, exciting thoughts, inspiring recipes that I have never tried before, to treat my loved ones with. Searching for a while yet couldn’t find any interesting things. Right before I thought to give up on it, I found this delightful and easy dessert by luck on Suncakemom. It seemed so delicious on its image, that called for immediate actions.

It was not difficult to imagine how it is made, its taste and just how much boyfriend might want it. Mind you, it is very easy to keep happy him in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the page and simply used the comprehensive instuctions that were combined with superb images of the method. It really makes life quite easy. I can imagine that it is a bit of a hassle to shoot photographs in the midst of baking in the kitchen as you may normally have gross hands thus i seriously appreciate the time and effort she put in to build this blogpost .

That being said I am encouraged presenting my very own dishes in the same way. Many thanks for the idea.

I had been fine tuning the original recipe create it for the taste of my loved ones. I have to say it was a great success. They prized the flavour, the consistency and enjoyed getting a treat like this during a stressful workweek. They ultimately requested more, many more. So next time I’m not going to make the same mistake. I am going to double the quantity to make them delighted.

Sacher Torte was first baked by SunCakeMom


Preheat oven to 350°F / 180°C .

Measure flour and mix baking powder with it.

Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.

Separate eggs.

Beat egg whites on high speed until stiff peaks form.

Beat butter in a different mixing bowl until soft then put honey and vanilla extract into it. Keep beating until the mixture gets light and fluffy.

Beat egg yolks until fluffy and yellow.

Add the beaten egg yolks to the butter alternating between the flour and melted chocolate (Make sure to use slightly cooled down melted chocolate as if it’s too hot it would melt the butter).

Finally carefully fold in the egg whites.

Pour batter into the cake tray and stick it to the preheated oven for 40 minutes to bake.

Check it with a toothpick if it is baked properly.

Place cake base onto a rack and leave it there to cool down.

Whilst the cake is cooling, place the jam into a saucepan to warm it up to get a slightly runny consistency so when it is spread on the cake it’s easier to work with.

Cut off the top of the cake to make it level and shape it to circle if necessary.

Cut the base into half horizontally.

Spread half of the apricot jam on the bottom half and place the other half of the cake on top.

Spread the rest of the jam on the top half.


Melt the chocolate, cocoa and the piece of butter.

Pour whipped cream into the saucepan with the chocolate bits.

Stir occasionally until melted chocolate is completely incorporated with the butter and whipped cream.

Pour chocolate icing on top of the cake.

Spread it evenly on top and the side.

Place it in a cool place until the chocolate hardens.