Sacher torte recipe

Pinterest LinkedIn Tumblr +

There are two ‘original’ versions of Sacher torte and then there is John Huber’s which is simply the best. I still teach this version of Sacher torte and will never adulterate it, and in fact I introduced it to Westminster Kingsway College this year for their Diploma Exam. When John passed away I spoke to his son Justin and discovered to my delight, that Justin’s birthday cake of choice throughout his entire life had been this Sacher Torte funny because my son Luke from early days when asked what he would like for his birthday cake had always opted for ‘that chocolate and apricot cake. John Huber was my teacher, advisor and friend for 30 years, and I just had to present this recipe to celebrate those memories and share something wonderful from him.

  • Yield: 12 Servings


  • 75 g butter, very soft
  • 40 g caster sugar
  • 35 g caster sugar
  • 100 g egg white
  • 65 g egg yolk
  • 90 g Cacao Barry Excellence couverture, melted to 45°C
  • 45 g fecule (or 25 g flour and 25 g cornflour)
  • 10 g cocoa powder
  • 25 g ground hazelnuts or almonds lightly roasted
Sacher Ganache
  • 100 g cream
  • 15 g glucose
  • 120 g plain couverture 53%, buttons
  • 80 g milk couverture buttons
  • 20 g butter, pomade
How to Make It
  1. Cream together butter and sugar. Add yolks to melted couverture and swiftly add in to butter mix.
  2. Whisk egg whites and sugar to stiff peak meringue. Sieve dry ingredients together.
  3. Alternatively add the meringue and dry ingredients into the butter mix, ending with meringue.
  4. Pour into 20 cm greased and floured ring. Bake 180°C for approximately 20 minutes until firm.
  5. Turn out, upside down, onto paper sprinkled with semolina and leave to cool. Cut into 2 slices.
  6. Sandwich with good quality or homemade raspberry jam. Pour over boiling sieved apricot jam (it should be a thick layer think Jaffa cake), allow to cool.
  7. Sacher Ganache
  8. Boil cream and glucose, pour onto couvertures. Emulsify with a spatula then add butter in small blobs.
  9. To Serve
  10. Place cake on a wire cooling rack and pour the ganache over cake immediately, quickly smooth with a palette knife and allow to drain.
  11. When settled remove from cake wire and straighten bottom edge with a knife.
  12. Pipe ‘Sacher’ with leftover ganache and ‘S’ shapes at edge.
  13. The final John Huberism, add 8 small pieces of crystallised violets elegantly and strategically placed.
  14. Optional: zap in a microwave for 10 seconds to saucify the ganache and serve with a scoop of best quality vanilla ice cream. Do not refrigerate at any stage

Comments are closed.