Sacher Torte Recipe - NYT Cooking

In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook "Classic German Baking," two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision But don’t let that discourage you from having a go
In this version of the classic Viennese Sacher torte, from Luisa Weiss's cookbook Classic German Baking, two dense chocolate cake layers are filled and topped with rum-scented apricot jam, then coated in a fudgelike chocolate glaze. Making a perfect Sacher torte with a level top and pristine shiny icing takes patience and precision. But don’t let that discourage you from having a go. Even if the glaze is slightly smudged and the top a bit askew, it will still taste delicious, and there are few cakes as richly satisfying as this. You can make a Sacher torte up to 3 days before serving. Store it under a cake dome or loosely covered, at room temperature. (Update: Some readers were having trouble with the glaze seizing in the original recipe. Luisa Weiss retested it, and we made some updates to the recipe that should clear it up.)

Sacher Torte Recipe - NYT Cooking

Sacher Torte Recipe - NYT Cooking

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Sacher Torte Recipe - NYT Cooking

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