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Sachertorte Bars recipe

An elegant, rich Viennese dessert bar withlayers of chocolate cake filled with apricot preserves and enrobedin a creamy-rich chocolate glaze. Sachertorte is traditionallyserved with whipped cream.

Recipe: Sachertorte Bars

Bars:1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt1 cup butter
1 2/3 cups granulated sugar
2/3 cup unsweetened baking cocoa
3 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup apricot or seedless black raspberry preserves
Chocolate Glaze:2 tablespoons butter
3 tablespoons unsweetened baking cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Garnish:Sliced almonds

  • Heat oven to 325°F (160°C). Line15 1/2 x 10 1/2 x 1-inch jelly roll pan with wax paper or foil;set aside.
  • In a small bowl combine the flour, bakingpowder and salt; set aside.
  • In medium saucepan melt butter. Removefrom heat and stir in sugar and cocoa; stir until well blended.Add eggs, one at a time, beating well after each addition. Stirin vanilla.
  • Gradually add flour mixture to chocolatemixture, stirring until well blended.
  • Spread batter into prepared pan.
  • Bake 16 to 20 minutes or until top springsback when touched lightly. Cool for 10 to 12 minutes.
  • Invert onto cookie sheet. Carefully peeloff paper. Cool thoroughly.
  • Cut in half lengthwise, then crosswise,forming 4 rectangles.
  • Spread preserves over two rectangles.Top with remaining two rectangles. Cut into squares, about 11/2-inches; place on wire rack with wax paper beneath to catchthe drips while glazing.
  • Prepare Chocolate Glaze: In a small saucepanmelt butter over low heat; add cocoa and water, stirring constantlyuntil mixture thickens, do not boil. Removefrom heat; gradually add powdered sugar and vanilla, beatingwith whisk until smooth. Add additional water, 1/2 teaspoon ata time, until desired consistency.. Spoon glaze over each square,allowing glaze to drizzle down sides.
  • Garnish with almonds.

    Makes 30 squares.

    Sachertorte – recipe

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