I had to file this under "German", but actually it's Austrian.


  • 8 eggs, separated
  • 6 oz. semisweet chocolate, melted
  • 1/2 cup unsalted butter, softened
  • 1 tsp. vanilla
  • Pinch salt
  • 3/4 cup granulated sugar
  • 1 1/4 cups sifted cake-and-pastry flour
  • 1/2 cup strained apricot jam
  • Glaze:
  • 1/3 cup whipping cream
  • 1 tsp. instant coffee powder
  • 6 oz. semisweet chocolate
  • Whipped cream


Grease two 9-inch round cake pans; line bases of pans with waxed paper and set aside.
In large bowl and using electric mixer, beat egg yolks lightly. Add melted chocolate, butter and vanilla, beat until fluffy.
In separate large bowl, beat egg whites with salt until soft peaks form. Add 1 tbsp. of the sugar and beat well; beat in remaining sugar, one tablespoon at a time until stiff peaks form.
Stir one-third of the egg white mixture into chocolate mixture. Fold half of the flour into remaining egg whites. Fold in chocolate mixture; sprinkle remaining flour over top. Carefully fold together just until combined. Do not overmix.
Divide batter between prepared pans. Bake in 350 degree oven for 35 minutes or until cake tester inserted in centres comes out clean. Let cool for 10 minutes; remove from pan and remove waxed paper. Let cool completely on racks. Spread one cake with apricot jam; place second cake over top.
Glaze: In heavy saucepan, heat cream over medium heat until steaming; stir in coffee until dissolved. Add chocolate and stir until melted. Remove from heat and stir until smooth.
Place pan in large pan or bowl of ice water, stirring occasionally until mixture reaches room temperature. Stir and pour over cake, using knife to smooth top and sides. To serve, cut into wedges and top with whipped cream.

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Submitted 6/13/05.
Source: Food Magazine-Nov/Dec 1988
Submitted By: Jean Trenholm
Sacher Torte