Sacher Torte Recipe

This Sacher Torte recipe is a famous Viennese dish created by Franz Sacher in 1832. It is one of the most well known Viennese culinary specialties. In this version I used Baileys Irish cream liqueur for the Ganache to spread over the top of the Sacher Torte.

Serves 8-10

Recipe Ingredients

4oz Unsalted Butter
4oz Golden Caster Sugar
1oz Ground Almonds
4 Free Range Eggs
6oz Plain Chocolate, melted
4oz Self-raising Flour
2tbsp Blackcurrant Jam
1 quantity Ganache (See Below)

Recipe Method

1. Prepare 8 inch cake tin for the Sacher Torte to go into.
2. Beat together the butter, sugar and ground almonds until light and fluffy.
3. Separate the eggs and add the yolks to the mixture one at a time (set aside the whites).
4. Slowly beat in the melted chocolate.
5. Sift the flour into the mixture and gently fold it in.
6. Whisk the egg whites until soft peaks.
7. Fold the egg whites into the mixture.
8. Pour into the cake tin and bake in the oven.
9. Bake the Torte at 180˚C for approx 30-40 minutes (Until firm to the touch).
10. Leave in tin for 5 minutes and turn out on to a wire rack to cool.
11. Split the cake in half, sandwich with jam and cover with the Ganache.

Ingredients (for Ganache)

4floz Single Cream
8oz Plain Chocolate
Spirit of your choice - to taste

Method (for Ganache)

1. Pour the cream into a saucepan and bring to the boil.
2. Add the chocolate.
3. Remove from heat and stir until blended.
4. Add chosen spirit.
5. Place the mixture into a bowl and leave until cool.