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Sachertorte Squares

Details

Time
3 hours
Skill Level
Expert
Yields
48 dessert squares

This Sachertorte recipe harkens back to one of the most famous Viennese culinary specialties. It’s a rich, chocolate cake covered in sweet apricot or raspberry jam and chocolate icing. Bring the tradition alive with HERSHEY’S Cocoa and enjoy this decadent dessert a century in the making.

Ingredients & Directions

Prep Time
45 minutes
Bake Time
18 minutes
COOK TIME
10 minutes
Cool Time
1 hour 30 minutes

Ingredients

  • 1 cup
    butter or margarine (2 sticks)
  • 1-2/3 cups
    sugar
  • 2/3 cup
  • 3
    eggs
  • 1-1/2 tsps
    vanilla extract
  • 1-1/4 cups
    all-purpose flour
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 cup
    apricot or seedless black raspberry preserves
  • sliced almonds (optional)
  • Satiny Chocolate Glaze
  • 2 Tbsps
    butter or margarine
  • 3 Tbsps
  • 2 Tbsps
    water
  • 1 cup
    powdered sugar
  • 1/2 tsp
    vanilla extract
READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 
oven oven
pan jelly-roll pan
saucepans saucepans
measuring cup measuring cups
pan cookie sheet
wire rack wire rack
paper wax paper
1

Heat oven to 325°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with wax paper or foil.

2

Melt butter in medium saucepan. Add sugar and cocoa; stir until well blended. Remove from heat. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour, baking powder and salt; gradually add to chocolate mixture, beating until well blended. Spread batter into prepared pan.

3

Bake 16 to 20 minutes or until top springs back when touched lightly. Cool 10 minutes. Invert onto cookie sheet. Carefully peel off 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 1-1/2 inches; place on wire rack with wax paper beneath to catch drips while glazing.

4

Prepare SATINY CHOCOLATE GLAZE. Spoon glaze over each square, allowing glaze to drizzle down sides. Garnish with almonds. 4 dozen cookies.

Satiny Chocolate Glaze:

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until mixture thickens. Do NOT boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.

Additional questions?