Sweet & Crunchy Sacher Torte

Sweet & Crunchy Sacher Torte


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This sacher torte seems complicated to make, but it’s actually pretty easy! The wine flavor is really subtle but a delicious addition to the dessert. The outside coating is set and firm, the perfect match for the moist cake.

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Time needed

10 min preparation + 75 min cooking

Serving Size / Yield

1 serving


  • 1 C. flour
  • ½ C. almond flour
  • 1 C. sugar
  • ¼ tsp. salt
  • 6 large eggs, separated (whites and yolks)
  • 1 ½ sticks butter, unsalted and softened
  • 5 oz. bittersweet chocolate, melted and cooled slightly
  • Filling
  • 1 ¾ C. apricot preserves
  • ⅔ C. light corn syrup
  • 10 oz. bittersweet chocolate, shaved
  • 2 Tbs. dry red wine

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Preheat the oven to 375 degrees. Combine the flours and salt. Beat the egg whites until they’re fluffy and whipped. In a standing mixer, cream the sugar and butter then add in the egg yolks one by one. Beat in the chocolate and slowly add in the flour mixture. Beat ¼ of the egg whites in the mixture and then fold the rest in. pour the batter in a prepared round baking dish and cook for 35 minutes. To make the filling melt half of the preserves with a couple of tablespoons of water in the microwave. Cut the cake into 3 layers and spread the apricot on the inside layers. Spread some of the unmelted apricots on top. Combine the remaining apricot with the corn syrup and melt. Coat the cake and refrigerate it for half an hour. Melt the chocolate and stir in into the wine. Once everything is combined ice the cake and let it cool.

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