Sachertorte (Chocolate Cake)

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Portionen: 12


  • 130 g Semisweet chocolate (cooking chocolate)
  • 130 g Soft butter
  • 40 g Icing sugar
  • 5 g Vanilla sugar
  • 1 pinch Salt
  • 6 pieces Egg yolks
  • 6 pieces Egg whites
  • 180 g Granulated sugar
  • 130 g Flour


  • 400 g Apricot jam
  • Chocolate icing (finished product)

For the Sachertorte preheat oven to 190°C. Melt the semisweet chocolate in a water bath while stirring. Allow to cool. Mix the butter, icing sugar, vanilla sugar and salt. Mix until frothy and add the yolks one after the other. Beat the egg whites with the sugar until firm, sift the flour. Carefully fold in the egg white and flour alternatively into the chocolate mixture. Grease the cake pan with butter and dust with flour. Fill in the mass and bake in the oven for approximately 60 minutes. Sprinkle granulated sugar on the baking paper, turn out the cake onto it and allow to cool.
Cut the cake horizontally into two layers and coat with half of the jam, put together again. Heat the remaining jam and spread thinly all over the cake. Warm the chocolate icing according to instructions and ice the cake.


It is best to prepare the cake on the previous day and to keep in the refrigerator overnight. Sachertorte is traditionally served with whipping cream.

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Sachertorte (Chocolate Cake)

  1. chrisi0303
    chrisi0303 kommentierte am 20.12.2015 um 11:11 Uhr

    geht fast immer

  2. ninica_2806
    ninica_2806 kommentierte am 23.10.2015 um 09:49 Uhr


  3. ewaldi
    ewaldi kommentierte am 29.09.2015 um 12:54 Uhr


  4. eva-maria2511
    eva-maria2511 kommentierte am 28.09.2015 um 13:01 Uhr


  5. alex64
    alex64 kommentierte am 04.08.2015 um 20:23 Uhr


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