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Raspberry Sachertorte

 Raspberry Sachertorte
It may look like this torte took hours to make, but it has a surprisingly short list of ingredients. A small slice splendidly satisfies a sweet tooth.—Rosetta Hockett, Colorado Springs, Colorado
12 ServingsPrep: 50 min. Bake: 25 min. + standing


  • 4 eggs, separated
  • 5 tablespoons butter
  • 2/3 cup sugar
  • 9 ounces bittersweet chocolate, melted
  • 3/4 cup ground almonds
  • 1/4 cup all-purpose flour
  • 1/4 cup seedless raspberry jam
  • GLAZE:
  • 3 ounces bittersweet chocolate, chopped
  • 2 tablespoons butter


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. In a large bowl, beat butter and sugar until crumbly,
  • about 2 minutes. Add egg yolks and melted chocolate; beat on low
  • speed just until combined. Combine almonds and flour; stir into
  • butter mixture just until blended.
  • In another bowl with clean beaters, beat egg whites until stiff peaks
  • form; fold into batter. Transfer to a greased 9-in. springform pan.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted
  • near the center comes out clean. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; remove sides of
  • pan. Cool completely.
  • Spread jam over top of cake. For glaze, in a small saucepan, melt

2 of 2

Raspberry Sachertorte (continued)

Directions (continued)

  • chocolate and butter; spread over jam. Let stand at room temperature
  • for 1 hour or until set. Yield: 12 servings.
To Make Ahead: Bake the cake and let cool (do not top with jam); freeze in a heavy-duty resealable plastic bag for up to 3 months. When ready to use, thaw at room temperature overnight. Top with the jam and glaze.
Nutritional Facts: 1 slice equals 328 calories, 23 g fat (11 g saturated fat), 88 mg cholesterol, 70 mg sodium, 33 g carbohydrate, 3 g fiber, 6 g protein.