Aluminum in the kitchen

Austria – Sachertorte Recipe

Ingredients for the dough

  • 3 oz 70% dark chocolate
  • 2½ oz butter
  • 1/3 cup granulated sugar
  • 3 eggs
  • ½ cup white flour
  • 1 Vanilla bean
  • 1 tablespoon powdered sugar
  • Salt

Ingredients for the filling

  • 8 tablespoons Apricot jam

Ingredients for the glaze

  • 6 oz 60% dark chocolate
  • 1/2 cup fresh cream


Melt the chocolate slowly, ideally in a bain-marie. In the meantime, in a bowl beat the butter, the powdered sugar and the vanilla extract until really soft. Add a pinch of salt. Gradually stir in the egg yolks and the melted chocolate and beat to a stiff peak.

In a separate bowl whip up the egg whites with the granulated sugar. Add the ingredients to the chocolate mixture and stir in vigorously. Add the sifted flour and mix until creamed.


Fill the dough into our Happy Day aluminium container, level the surface and bake for about 35/40 minutes at 350F. Then, remove the cake and leave to cool off. Cut the cake in half crosswise, cover the base with jam and set the other half on top.

For the glaze, pour into a bowl 1/2 cup of fresh cream and add 6 oz of dark chocolate. Stir until the chocolate has melted and then, spread it out over the cake surface. Leave the cake to dry at room temperature.

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