Sacher torte (4)

Sacher torte (4)
Sacher torte (4) 5 1 Stefano Moraschini


Beat 6 foam egg yolks and 2 tablespoons of boiling water and add 2/3 of the sugar, vanilla sugar and a pinch of salt.

Beat until creamy mass.

Beat in the egg whites until foamy, add remaining sugar, put snow on top of the creamed egg yolks without mixing.

Add above stirring a mixture made with 00 flour, baking powder, chocolate powder and cocoa, sifted.

Mix homogeneously (warning: it is a delicate phase) of snow whites disassembled (normal), add 150 g butter melted in a Bain-Marie (attention: melted butter must be warm).

Place a mold from 25 cm in diameter with at least 5 cm high edges otherwise the dough during baking, was released from the mold.

Bake 40-45 minutes in a hot oven to 175-200 degrees.

Trick: to 40 minutes using a toothpick to check for doneness, stick, if the dough is cooked does not trace remains on toothpicks.

When the cake is cold, cut in half and add the jam.

Icing: melt the dark chocolate 150 with 50 g butter in a Bain-Marie and mix.

Pour the glaze over the cake (placed over a large plate or aluminum foil) and deploy with a large knife.

Sacher torte (4)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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