Sacher Torte - Non-Classic Recipe

This Sacher torte isn't the classic version - it's my own take: a moist chocolate sponge made with vegetable oil, a layer of apricot jam, and a glossy chocolate ganache. It bakes in a 16x16 cm square tin in about an hour, and you can slice it right away, no overnight soak needed. Recommended.

Sacher Torte - Non-Classic Recipe

A chocolate sponge made with vegetable oil, layered with apricot jam and chocolate ganache - not a classic Sacher, but a very tasty one.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

Sponge for a 16x16 cm tin

• 3 eggs
• 120 g sugar 60 g into the eggs, 60 g into the syrup
• 1 pinch salt
• 70 ml vegetable oil
• 50 ml water
• 20 g cocoa powder
• 100 g wheat flour
• 3 g baking powder
• 1 pinch vanillin

Filling and ganache

• 100 g apricot jam
• 50 g dark chocolate
• 30 g vegetable oil

Method

 

1. Whisk the eggs, a pinch of salt and 60 g of sugar with a mixer for 5-10 minutes until the mixture increases in volume and turns pale.
2. Separately, brew the chocolate mixture on the stove from the vegetable oil, water, 60 g of sugar and cocoa: dissolve everything and bring to a boil.
3. Pour the hot mixture into the whisked eggs in a thin stream and mix well for a couple of minutes until fully combined.
4. Sift in the flour with the baking powder, add a pinch of vanillin. Fold quickly but gently and pour the batter into the tin.
5. Bake for 30-35 minutes in a well-preheated oven at 170-175°C. Remove the sponge, let it cool, and cut it into 2 layers.
6. Coat the sponge with apricot jam. For the ganache, melt the dark chocolate with the vegetable oil over a water bath and pour it over the top of the torte. The torte is ready and can be sliced right away.
   

Notes

The recipe is designed for a 16x16 cm square tin or a 16-18 cm round ring.

Tips

• Instead of a 16x16 cm square tin, a round 16 cm ring works too, 18 cm max.
• Pour the hot chocolate mixture into the whisked eggs in a thin stream, otherwise the eggs will curdle.
• Fold in the flour and baking powder quickly but gently, so the sponge stays fluffy.