Course Dessert


  • oven


(for a loose-based cake tin 24 cm diameter:)

  • 150 g dark chocolate
  • 120 g soft butter
  • 50 g icing sugar
  • 120 g sugar
  • 80 g plain flour
  • 50 g potato flour
  • 6 egg yolks
  • 6 egg whites
  • 1 pinch salt

For soaking:

  • 50 g sugar
  • 50 ml orange juice
  • 75 ml rum
  • 3 dsp apricot jam


  • 100 g marzipan paste
  • 80 g icing sugar
  • 150 g dark chocolate
  • 40 ml creamv
  • 40 g butter


  • Melt the chocolate coating in a bain-marie and allow it to cool down. Cream the butter in the mixing bowl with the beater. Gradually add the icing sugar, egg yolks and chocolate and then transfer to a large bowl.
  • Wash the mixing bowl and beat the egg whites with a pinch of salt until stiff. Slowly add the sugar a little at a time.
  • Fold the beaten egg whites together with the plain flour and potato flour into the chocolate mixture and fill a greased cake tin with this mixture. Bake in the bottom third of a preheated oven for approx. 60 min. at 170°C. Allow the cake to cool completely after baking.
  • Simmer the orange juice, rum, sugar and apricot jam in a small saucepan for 1 min.
  • Remove the cake from the tin, slice the top so that it is smooth, then cut through it horizontally twice forming 3 cake layers of the same thickness. Brush these layers with the soaking liquid and place them on top of each other again.
  • Knead the marzipan with the icing sugar and roll out between 2 sheets of baking paper
  • Lay the marzipan on the Sachertorte and trim off the edges. Melt the chocolate, add the butter and cream and stir until smooth. Spread over the torte.
  • Leave the cake to stand for 6 hours before serving.
Keyword BOSCH, Recipes, Sachertorte
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