Sacher Cubes à la Sacher

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  • Cake mixture (from the Sacher Torte)
  • Butter (and flour for baking tray)
  • 300 g Apricot jam (puréed for spreading)

for the icing:

  • 300 g Sugar
  • 180 ml Water
  • 220 g Chocolate
  • 2 tbsps Apricot jam

Prepare the cake mix as for the Sacher Torte. Preheat the fan-forced oven at 200 °C. Grease a baking tray well with butter, and dust with flour. Shake off excess flour and spread the cakemix over an area of approximately 30 x 24 cm, and about 2 cm high. (Surround the edges of the mixture with aluminum foil folded twice or three times). Place in the oven and bake for 10–15 minutes. Remove and allow to cool.
Meanwhile, heat the puréed jamand stir until smooth. Thickly smooth the jam on to the cake with a spatula. Halve the cake horizontally and put together again with the jam side down. Immediately refrigerate (preferably put in the freezer) so the cake stays moist. Cut the cake into cubes approximately 3 x 3 cm, first evening out the rough edges of the cake with a knife. Dip each of the cubes in the hot jam (or spread it over) and place on a cake grid. Allow to dry for an hour.
Meanwhile, heat up water and sugar for the glaze, letting it bubble for 5–6 minutes. Melt the chocolate over a double boiler, and stir gradually into the sugar water until a thick, smooth glaze is formed. Stir in the heated jam. Spread the glaze over the cubes and quickly smooth over with a spatula. Allow to dry, and serve in decorative paper cupcakes.


This sweet treasure tastes best with whipped cream.

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Sacher Cubes à la Sacher

  1. Dakahr
    Dakahr kommentierte am 30.12.2015 um 12:42 Uhr

    Klingt lecker

  2. zuckermaus0028
    zuckermaus0028 kommentierte am 04.07.2015 um 19:43 Uhr

    sehr gut

  3. Michaela 1967
    Michaela 1967 kommentierte am 28.04.2015 um 13:10 Uhr


  4. Romy73
    Romy73 kommentierte am 04.02.2015 um 12:44 Uhr


  5. Gast kommentierte am 14.05.2009 um 16:33 Uhr


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