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Austrian Chocolate Cake:
Sacher Torte

What's The Big Idea?

If the legends are true, this chocoholic's dream was created by 16 year old apprentice chef Franz Sacher in 1832. Although the original recipe is a closely guarded secret, many "approximations" are widely available, including this one. Is it exactly the same as the original? We don't know, and we don't care, because it's delicious, and perfect with a nice strong cup of coffee!

Shopping List

Here's the list of what you need:

  • 200g dark chocolate
  • 150g unsalted butter, softened
  • 125g icing sugar
  • 1 teaspoon vanilla essence
  • 7 eggs, separated
  • 125g caster sugar
  • A pinch of salt
  • 150g plain flour
  • A little extra butter and flour
  • 150 200g apricot jam
  • Rum, to taste
  • Whipped cream to garnish
  • For the glaze:
    • 200g dark cooking chocolate
    • 250g granulated sugar
    • 150-170ml water

What To Do

  • Pre-heat the oven to 180C/350F
  • Melt the chocolate slowly, ideally in a bain-marie or possibly microwave
  • Meanwhile, cream together the butter with the icing sugar and vanilla essence. Gradually stir in the egg yolks
  • Grease a cake tin with the extra butter and dust with the extra flour
  • Whip the egg whites with a pinch of salt, add the caster sugar and beat to a stiff peak
  • Stir the melted chocolate into the butter/sugar/egg yolk mixture
  • Fold in a little of the whipped egg whites, then some of the flour, continuing to alternate until all mixed in
  • Pour/spoon the mixture into the cake tin and bake for around 1 hour
  • Remove the cake from the oven, turn it out onto a flat surface, and then turn over after about 20-25 minutes
  • Leave to cool thoroughly
  • Meanwhile, warm the apricot jam briefly (either in a saucepan or in the microwave) and stir until smooth.
  • Stir in a shot of rum (if using)
  • Cut the cake in half crosswise. Spread the top of the bottom half with the jam, and sit the other half on top
  • Coat the top surface and around the edges with apricot jam
  • For the glaze, break the chocolate into small pieces. Heat up the water with the sugar for a few minutes
  • Add the chocolate and dissolve in the sugar solution
  • Pour the glaze quickly in a single action over the cake and immediately spread it out and smooth it over the surface
  • Leave the glaze to set at room temperature
  • Serve with a garnish of whipped cream

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