Sacher Bars Recipes

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SACHER TORTE SQUARES



Sacher Torte Squares image

Sacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 13

1 package devil's food cake mix (regular size)
2 cans (12 ounces each) apricot cake and pastry filling
3 large eggs
2 teaspoons vanilla extract
1 cup (6 ounces) dark chocolate chips
TOPPINGS:
1/2 cup apricot preserves
2 teaspoons vanilla extract
1/3 cup butter, cubed
1 cup sugar
1 cup heavy whipping cream
1 cup (6 ounces) dark chocolate chips
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, apricot filling, eggs and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean., Remove pan from oven and place on a wire rack. In a small bowl, mix preserves and vanilla; spread over warm cake., In a small saucepan, combine butter, sugar and cream; bring to a boil, stirring to dissolve sugar. Remove from heat; stir in chocolate chips until melted. Spread over cake; sprinkle with almonds. Refrigerate until set, about 1 hour.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 275mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 3g fiber), Protein 4g protein.

SACHER TORTE



Sacher Torte image

This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense, not-too-sweet, apricot and chocolate concoction. It is a lot of work but WELL worth the effort!

Provided by Amy A

Categories     World Cuisine Recipes     European     Austrian

Time 5h

Yield 12

Number Of Ingredients 15

4 ounces semi sweet chocolate (chopped)
½ cup butter, softened
¼ cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
½ cup white sugar
2 tablespoons white sugar
1 cup cake flour
¼ cup water
¼ cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.
  • Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.
  • Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.
  • Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.
  • Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.
  • Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.
  • To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.
  • Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Nutrition Facts : Calories 469.7 calories, Carbohydrate 62.8 g, Cholesterol 123.1 mg, Fat 22.6 g, Fiber 2.4 g, Protein 6.5 g, SaturatedFat 12.7 g, Sodium 92.7 mg, Sugar 49.7 g

SACHER TORTE



Sacher Torte image

A traditional Austrian torte. The original Sacher-Torte has been famous since 1832 and the original recipe a well-kept secret. I have not yet tried this recipe made with gluten free flour. Best made with good quality dark chocolate

Provided by Jubes

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 11

100 g dark chocolate, chopped coarsely
1 cup water
125 g butter, chopped
250 g brown sugar
3 eggs
25 g cocoa powder
1 cup self-raising flour, sifted (150g)
1/2 cup almond meal (60g)
1/3 cup apricot jam (110 g)
200 g dark chocolate, chopped coarsely
2/3 cup cream (single cream)

Steps:

  • Preheat oven to moderately 160°C (325F.).
  • Grease a deep 23 cm round cake pan. Line the base with a good baking paper.
  • Combine the chocolate and water in a small saucepan. stir over a low heat until the chocolate is melted. Cool. (you can use the microwave for this step. Be very careful not to overcook the chocolate).
  • Using an electric mixer, beat the butter and sugar until well combined. Beat in the eggs, one at a time, beating well between addition.
  • Stir in sifted flour, almond meal and cocoa.
  • Stir in the chocolate mixture.
  • Pour the mixture into the prepared pan and bake for about 70 minutes.
  • When cooked allow the cake to stand in the tin for 5 minutes before turning out onto a wire rack to cool.
  • When the cake has cooled, split the cake in half. Sandwich together with the apricot jam.
  • Return the cake to the wire rack and cover the entire cake wiith a thin layer of ganache. Work the ganache over the cake quickly before it has time to set.
  • To make the ganache: heat the chocolate and cream in a double saucepan or in a heatproof bowl over a saucepan of simmering water. Stir until the chocolate has melted. Strain the ganache before spreading over the cake.
  • Decorate: the torte is traditionally decorated by writing, in chocolate, the word "Sacher" a top of the cake.

Nutrition Facts : Calories 441.4, Fat 31.3, SaturatedFat 18, Cholesterol 89.9, Sodium 233.5, Carbohydrate 44.8, Fiber 6.3, Sugar 23.9, Protein 8

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Top Asked Questions

How do you make Sacher cake bars?
Sacher Cake Bars. Cool completely in pan on a wire rack. For the ganache: melt butter and chocolate in a double boiler or in one minute bursts in the microwave. Stir until completely smooth. Stir in oil. Chill ganache until slightly thickened. Gently heat the jam to thin it. Spread jam over cooled cake.
What is a Sacher Torte?
The guests loved it, and it became known as the Sacher Torte. Our take on this classic chocolate cake is both light and rich at the same time, with an airy cake, a simple apricot jam filling and a decadent bittersweet glaze.
What to do at the Sacher cafés?
At the Sacher Cafés, you can experience this unique atmosphere with a wonderful view of the opera while casually sampling our Original Sacher-Torte or a variety of other fresh homemade pastries. The wood engraving of the Hotel Sacher Wien as well as “Das Original” and “Hotel Sacher Wien” in writing in the inside of the lid.
What did Franz Sacher’s chocolate recipe contain?
“Elegance is refusal,” Coco Chanel famously remarked – and Franz Sacher certainly refused all but the essentials when creating his recipe. He composed his chocolate chef-d’oeuvre with clever minimalism: butter, sugar, eggs, chocolate, flour, and apricot jam.

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