Sacher Torte Recipe II
A classic Austrian chocolate cake made using a modified whipping technique, featuring almonds and cocoa powder.
Ingredients
Butter (softened)
135 g
Granulated sugar
110 g
Egg yolks
120 g
Egg whites
180 g
Granulated sugar (for meringue)
60 g
Cake flour
40 g
Cocoa powder
40 g
Almond flour (toasted)
55 g
Instructions
1
Cream butter with egg yolks
Cream the butter and sugar together. Add the egg yolks using the basic creaming method.
2
Make the meringue
Whip the egg whites with the sugar until stiff meringue peaks form.
3
Prepare the dry ingredients
Sift the flour and cocoa powder together. Fold in the almond flour.
4
Combine the batter
Fold the meringue and dry ingredients into the butter mixture in alternating batches, beginning and ending with the meringue.
5
Fill the pan
Grease the pan, line the bottom with parchment paper, and dust with flour. A 6-inch pan weighs about 200 g.
6
Bake
Bake at 325°F (160°C) for 35–45 minutes.
