Sachertorte Squares
Details
- Timing
- Timing
- Total:
- Bake:
- 18 Min.
- Prep:
- 45 Min.
- Skill Level:
- Expert
- Yields:
- 48 dessert squares
This Sachertorte recipe harkens back to one of the most famous Viennese culinary specialties. Sachertorte is a chocolate torte or cake that often features a fruit jam filling and icing on top. You can bring the tradition to the forefront with HERSHEY’S Cocoa and enjoy this decadent dessert a century in the making! Try customizing your Sachertorte Squares with different preserves, like strawberry or blackberry, and swap out the sliced almonds for crushed walnuts or salted peanuts for a hint of savory flavor. Jam out in the kitchen! Bake up these Jammy Chocolate Muffins for another sweet treat boasting a fruit-forward surprise.
Ingredients & Directions
- Prep Time
- 45 minutes
- Bake Time
- 18 minutes
- COOK TIME
- 10 minutes
- Cool Time
- 1 hour 30 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupbutter or margarine (2 sticks)
-
1-2/3 cupssugar
-
2/3 cup
-
3eggs
-
1-1/2 tspsvanilla extract
-
1-1/4 cupsall-purpose flour
-
1/4 tspbaking powder
-
1/4 tspsalt
-
1/2 cupapricot or seedless black raspberry preserves
-
sliced almonds (optional)
-
Satiny Chocolate Glaze
-
2 Tbspsbutter or margarine
-
3 Tbsps
-
2 Tbspswater
-
1 cuppowdered sugar
-
1/2 tspvanilla extract
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
jelly-roll pan
saucepans
measuring cups
cookie sheet
wire rack
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.
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Nutrition FactsServings Per Container 48 servingsServing size 1 square (25g)Amount per servingCalories100% Daily Value*Total Fat 4.5g 6%Saturated Fat 3g 15%Trans Fat 0gCholesterol 25mg 8%Sodium 55mg 2%Total Carbohydrates 14g 5%Dietary Fiber 0g 0%Total Sugars 10gIncludes 9g Added Sugar 18%Protein 1gVitamin D 0 0%Calcium 3mg 0%Iron 1mg 6%Potassium 6mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
