Raspberry Sachertorte Recipe

Raspberry Sachertorte Recipe
Raspberry Sachertorte Recipe photo by Taste of Home
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Raspberry Sachertorte Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min. + standing

Ingredients

  • 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
  • 2 tablespoons butter

Directions

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.
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 chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Yield: 12 servings.
Originally published as Raspberry Sachertorte in Taste of Home Christmas Annual Annual 2010, p39

Nutritional Facts

1 slice: 328 calories, 23g fat (11g saturated fat), 88mg cholesterol, 70mg sodium, 33g carbohydrate (26g sugars, 3g fiber), 6g protein.

  • 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
  • 2 tablespoons butter
  1. 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.
  2. 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.
  3. Spread jam over top of cake. For glaze, in a small saucepan, melt chocolate and butter; spread over jam. Let stand at room temperature for 1 hour or until set. Yield: 12 servings.
Originally published as Raspberry Sachertorte in Taste of Home Christmas Annual Annual 2010, p39

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