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Sacher Torte

Guests will be surprised to hear that this Sacher torte recipe starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 25 min. + chilling
  • Makes
    16 servings

Ingredients

  • 1/2 cup chopped dried apricots
  • 1/2 cup amaretto
  • 1 package devil's food cake mix (regular size)
  • 3 large eggs, room temperature
  • 3/4 cup water
  • 1/3 cup canola oil
  • FILLING:
  • 2/3 cup apricot preserves
  • 1 tablespoon amaretto
  • GLAZE:
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons vanilla extract
  • 1 cup toasted sliced almonds, optional

Directions

  • Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, eggs, water, oil and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
  • Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
  • For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
  • For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
  • Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on edges or sides of torte. Refrigerate several hours before slicing.

Sacher Torte Tips

Does Sacher torte have to be refrigerated?

If the temperature in your house is 60-70°, then you’re fine letting your Sacher torte sit out at room temperature—just press parchment or wax paper against the cut edges of the exposed cake to keep it moist. If it’s hotter than 70° in your home, then it’s best to refrigerate your Sacher torte. However, remove it from the refrigerator and let it sit at room temperature for at least 20 to 30 minutes before eating.

Why is Sacher torte famous?

Sacher torte is one of the few recipes we actually know the true origin of, unlike many other desserts from around the world. In 1832, the Austrian chancellor’s head chef became ill, forcing him to ask his 16-year-old apprentice chef to create a special dessert for his dinner party. The young chef created a simple yet deceptively delicious cake that impressed the chancellor and his guests. To this day, Sacher torte has an almost cult-like following. While it’s not as flashy as other Viennese desserts, don’t let its simplicity fool you.

Does Sacher torte have nuts?

Traditional Sacher torte doesn’t have nuts. But over the years, chefs around the world have added their personal touches to this elegant dessert. If you want to gild the lily by adding nuts, place toasted sliced almonds on the top or sides of your Sacher torte after frosting it. To toast the almonds, bake them in a shallow pan at 350° for 5 to 10 minutes, or cook them in a skillet over low heat until lightly browned, stirring occasionally.

Can I freeze Sacher torte?

Sacher torte freezes well for up to 6 months if you store it properly. To freeze a cake like this, place it uncut and uncovered directly in the freezer. Once it's partially frozen, which takes at least an hour, cover it with freezer paper or plastic wrap and return it to the freezer. To thaw in a home that’s below 70°, remove the wrapping and let it stand at room temperature. If the temperature in your home is warmer than that, it’s best to thaw it in the refrigerator.

What’s the traditional decoration for Sacher torte?

Walk into any bakery in Austria and you’ll have no doubt about which desserts are the Sacher tortes—they literally have the name “Sacher” written on top of them in ganache. If you feel up to the challenge, give this a try. Otherwise, a simple swirl of ganache on the outside will taste just as good.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary.
Nutrition Facts
1 slice: 415 calories, 21g fat (9g saturated fat), 52mg cholesterol, 281mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

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