Prep Time 1 hr 10 mins
Course cake recipes
Servings 12


  • 1 fine sieve
  • 1 Rack
  • 1 Springform cake tin,  24 cm
  • 1 baking paper


For the dough

  • 130 g dark chocolate
  • 140 g butter
  • 110 g icing sugar
  • 1 1/2 tsp vanilla sugar
  • 6 medium eggs
  • A pinch of salt
  • 110 g caster sugar
  • 140 g plain white flour
  • 1 tsp baking powder

For the apricot glaze

  • 200 g apricot jam

For the glaze

  • 200 g caster sugar
  • 125 ml water
  • 150 g dark chocolate


  • Melt the chocolate.
  • Cream together the butter and icingsugar.
  • Separate the egg whites from the yolks.Stir in the egg yolk. Stir in thechocolate.
  • Sift the flour and mix together with thebaking powder. Beat the egg whiteswith the salt and sugar until stiff.
  • Alternately add the flour mixture andthe egg whites to the batter.
  • Place the rack in the oven. Start theAutomatic programme or pre-heat theoven
  • Line the springform tin with bakingpaper and pour in the batter. Place inthe oven and bake.
  • Leave the cake base to cool. In themeantime, heat up the apricot jam onthe cooktop and strain it through asieve.
  • Slice open the cake base and brush thestrained apricot jam over the cutsurfaces and the sides.
  • To make the chocolate glaze, bring the sugar and water to the boil, add thechocolate and allow to melt.
  • Spread the chocolate glaze evenly overthe Sachertorte.


Automatic programme
Cakes | Sachertorte
Programme duration: 55 minutes
Oven functions: Conventional Heat
Temperature: 170 °C
Booster: On
Pre-heat: On
Crisp function: On for 10 minutes after
placing the cake in the oven
Duration: 55 minutes
Shelf level: 2 [1] (2)
Keyword Miele Moisture Plus The Cookbook, Sachertorte
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