Sachertorte Recipe
Sachertorte Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Guests will be surprised to hear this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 large eggs
  • FILLING:
  • 2/3 cup apricot preserves
  • 1 tablespoon Amaretto
  • GLAZE:
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons vanilla extract
  • 1 cup toasted sliced almonds, optional

Directions

Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, water, oil, eggs and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
Using a long serrated knife, cut each cake horizontally in half. Place one layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on sides of torte. Refrigerate several hours before slicing. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Almond Sachertorte in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p57

Nutritional Facts

1 slice: 415 calories, 21g fat (9g saturated fat), 52mg cholesterol, 281mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.

  • 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 large eggs
  • FILLING:
  • 2/3 cup apricot preserves
  • 1 tablespoon Amaretto
  • GLAZE:
  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 ounces semisweet chocolate, chopped
  • 4 teaspoons vanilla extract
  • 1 cup toasted sliced almonds, optional
  1. Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, water, oil, eggs and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
  3. For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
  4. For glaze, combine cream and corn syrup in a small saucepan. Bring just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla.
  5. Using a long serrated knife, cut each cake horizontally in half. Place one layer on a serving plate; spread with half of the filling. Top with another layer; spread with a third of the glaze. Cover with third layer and remaining filling. Top with remaining layer; spread top and sides of torte with remaining glaze. If desired, spread toasted almonds on sides of torte. Refrigerate several hours before slicing. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Almond Sachertorte in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p57

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