Sacher Torte

Sacher Torte is a classic dessert that impresses guests with its rich flavors of chocolate, almonds, and apricots. What’s surprising is that this decadent treat starts with a convenient cake mix, making it a convenient option for busy bakers. Each slice of Sacher Torte showcases a harmonious combination of moist chocolate cake, luscious apricot filling, and a velvety frosting. This recipe pays homage to the original Sacher Torte, which was created in 1832 by a young apprentice cook named Franz Sacher in response to a request from Prince Metternich. Austrian immigrants later brought the recipe to the Northeastern United States, where it remains a beloved dessert to this day. Whether enjoyed at a renowned restaurant in New York City or the iconic Sacher Hotel in Vienna, this delightful torte is a testament to the enduring appeal of its exquisite flavors.

INGREDIENTS:

• ½ cup chopped dried apricots
• ½ cup amaretto
• 1 package devil’s food cake mix (regular size)
• ¾ cup water
• ⅓ cup canola oil
• 3 eggs

APRICOT FILLING

• ⅔ cup apricot preserves
• 1 tablespoon amaretto
• FROSTING
• ½ cup butter, softened
• 4½ cups confectioners’ sugar
• ¾ cup baking cocoa
• ⅓ cup boiling water
• 1 tablespoon amaretto
• 1 cup sliced almonds, toasted

PREPARATIONS:

1. In a small bowl, combine the chopped dried apricots and amaretto. Let it stand for 15 minutes.
2. In a large bowl, combine the devil’s food cake mix, water, canola oil, eggs, and the apricot mixture. Beat on low speed for 30 seconds, then beat on medium for 2 minutes.
3. Pour the batter into two greased and floured 9-inch round baking pans.
4. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
5. In a small saucepan, heat the apricot preserves and amaretto on low heat until the preserves are melted, stirring occasionally. Set aside.
6. In a large bowl, cream the softened butter, confectioners’ sugar, and cocoa until light and fluffy. Add the boiling water and amaretto. Beat on low speed until combined, then beat on medium for 1 minute or until the frosting reaches a spreading consistency.
7. Cut each cake horizontally into two layers. Place a bottom layer on a serving plate and spread half of the apricot filling on it. Top with another cake layer and spread ⅔ cup of frosting on it. Repeat with the third layer and the remaining filling. Finally, place the remaining cake layer on top.
8. Frost the top and sides of the cake with the remaining frosting. Gently press the toasted sliced almonds into the sides of the cake. Refrigerate for several hours before slicing.

YIELD: 12-16 servings

COOKING TIME: 25 minutes (baking time) + chilling time

SPECIAL INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Allow the cake to chill in the refrigerator for several hours before serving for optimal taste and texture.

TIPS:

• Serve Sacher Torte with unsweetened whipped cream on the side for an authentic experience.
• Toast the sliced almonds before pressing them into the sides of the cake to enhance their flavor and add a delightful crunch.

Sacher Torte, a beloved dessert that combines chocolate, almonds, and apricots, continues to captivate dessert lovers with its exquisite flavors. The surprising element of this recipe is that it begins with a convenient cake mix, making it an accessible option for those seeking a delectable treat without the extra effort.

The history of Sacher Torte dates back to 1832 when a talented apprentice cook named Franz Sacher crafted this extraordinary dessert at the request of Prince Metternich. Since then, the recipe has traveled across continents, brought by Austrian immigrants to urban areas in the Northeastern United States. Today, Sacher Torte remains a sought-after dessert, adored by many and found in renowned restaurants in New York City as well as the iconic Sacher Hotel in Vienna, founded by Franz’s son, Eduard, in 1876.

By combining a devil’s food cake mix, dried apricots, amaretto, and a luscious apricot filling, this recipe pays homage to the original Sacher Torte. The frosting, made with butter, confectioners’ sugar, cocoa, boiling water, and amaretto, creates a velvety-smooth finish that enrobes the cake in decadence. The toasted sliced almonds add a delightful crunch and complement the flavors of the torte perfectly.

When serving Sacher Torte, consider offering unsweetened whipped cream on the side to balance the richness of the cake. The contrasting textures and flavors create a harmonious experience that will delight your taste buds.

Whether you’re enjoying this dessert at a renowned restaurant or recreating it in your own kitchen, Sacher Torte is a true celebration of chocolate, almonds, and apricots. Indulge in the timeless elegance of this classic torte and savor each sumptuous bite.