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Sachertorte Bites

Elegant and simple, these rich confection-like bars are a bite-sized take on the famous Viennese Sachertorte. It's traditionally made with apricot jam, but raspberry would be a nice twist.—Deirdre Cox, Kansas City, Missouri
  • Total Time
    Prep: 25 min. Bake: 15 min.+ cooling
  • Makes
    40 bars


  • 3/4 cup butter, softened
  • 3 ounces unsweetened chocolate
  • 3 large eggs
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1 jar (12 ounces) apricot preserves or seedless raspberry jam
  • 1 cup semisweet chocolate chips
  • 1 teaspoon shortening


  • Preheat oven to 325°. In a large saucepan, melt butter and chocolate over low heat; stir until smooth. Remove from heat; cool until mixture is warm.
  • In a large bowl, whisk eggs, sugar and vanilla. Whisk into chocolate mixture. Gradually add flour, mixing well.
  • Spread into a greased 15x10x1-in. baking pan. Bake 15-17 minutes or until center is set. Cool completely in pan on a wire rack.
  • Microwave preserves on high for 30 seconds, stirring halfway; spread over bars. Let stand until set. Cut into four rectangles; remove rectangles from pan. Layer two rectangles, jam side up. Cut into 20 bars. Repeat with remaining rectangles. Place bars on waxed paper-lined baking sheets.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; refrigerate until set. Store between layers of waxed paper in an airtight container.
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