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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 THE RECIPE?

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?