Custom Search

SacherTorte from an Austrian

From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)
Date: 21 Sep 1993 01:51:55 GMT

I tasted this in Germany, when I was visiting
a native Austrian friend.  The recipe is from
his Grandmother who lived outside of Linz.

It was not dry, but it was dense and rich and
good...I don't have a conversion table handy,
so here it is in original form.


Beat 90 grams butter with 80 grams powdered sugar
until creamy.  Add 4 egg yolks (save the whites) 
and mix well.

Melt 90 grams semisweet chocolate and add it to
the mix.  Beat 4 egg whites and add 80 grams of
granulated sugar.  Slowly add this mixture to 
the chocolate mixture.  Last, fold 90 grams of
flour & 1/2 tsp of baking powder into the mixture.

Bake 60-70 minutes (perhaps less) 
at 170 degrees (Centigrade)

Cut the baked cake once,  put down a layer 
of apricot marmelade, and put it back together.

Cover cake with melted semi-sweet chocolate.

Options:  When cake is cut, sprinkle rum on cake.
          Before covering with chocolate, roll 
          marzipan dough flat, and cover cake
          with thin layer.