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Chocolate-Almond Sachertorte

 Chocolate-Almond Sachertorte
Guests will be surprised to hear this dessert from our Test Kitchen starts with a convenient cake mix. Each bite features chocolate, almonds and apricots.
12-16 ServingsPrep: 30 min. Bake: 25 min. + chilling

Ingredients

  • 1/2 cup chopped dried apricots
  • 1/2 cup amaretto
  • 1 package devil's food cake mix (regular size)
  • 3/4 cup water
  • 1/3 cup canola oil
  • 3 eggs
  • APRICOT FILLING:
  • 2/3 cup apricot preserves
  • 1 tablespoon amaretto
  • FROSTING:
  • 1/2 cup butter, softened
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 1/3 cup boiling water
  • 1 tablespoon amaretto
  • 1 cup sliced almonds, toasted

Directions

  • In a small bowl, combine apricots and amaretto; let stand for 15
  • minutes. In a large bowl, combine the cake mix, water, oil, eggs and
  • apricot mixture. Beat on low speed for 30 seconds; beat on medium
  • for 2 minutes.
  • Pour into two greased and floured 9-in. round baking pans. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from

2 of 2

Chocolate-Almond Sachertorte (continued)

Directions (continued)

  • pans to wire racks to cool completely.
  • For filling, in a small saucepan, heat apricot preserves and amaretto
  • on low until preserves are melted, stirring occasionally; set aside.
  • For frosting, in a large bowl, cream the butter, confectioners' sugar
  • and cocoa until light and fluffy. Add water and amaretto. Beat on
  • low speed until combined. Beat on medium for 1 minute or until
  • frosting achieves spreading consistency.
  • Cut each cake horizontally into two layers. Place a bottom layer on a
  • serving plate; spread with half of the filling. Top with another
  • cake layer; spread with 2/3 cup frosting. Top with third layer and
  • remaining filling. Top with remaining cake layer.
  • Frost top and sides of cake with remaining frosting. Gently press
  • almonds into the sides. Refrigerate for several hours before
  • slicing.
  • Yield: 12-16 servings.
Nutritional Facts: 1 slice equals 493 calories, 18 g fat (6 g saturated fat), 55 mg cholesterol, 327 mg sodium, 77 g carbohydrate, 3 g fiber, 5 g protein.