Sachertorte Squares

Name: Sachertorte Squares Recipe | Hersheyland
Prep time: 45 min
Cook time: 10 min
Total time: 180 min
Yield: 48 dessert squares
Ingredients: 1 cup butter or margarine (2 sticks); 1-2/3 cups sugar; 2/3 cup HERSHEY'S Cocoa; 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); 2 Tbsps butter or margarine; 3 Tbsps HERSHEY'S Cocoa; 2 Tbsps water; 1 cup powdered sugar; 1/2 tsp vanilla extract

Details

Timing
Timing
Total:: 3 Hr.
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

Ingredients

1 cup

butter or margarine (2 sticks)
1-2/3 cups

sugar
2/3 cup

HERSHEY'S Cocoa
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

HERSHEY'S Cocoa
2 Tbsps

water
1 cup

powdered sugar
1/2 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

jelly-roll pan

saucepans

measuring cups

cookie sheet

wire rack

wax paper

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

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.

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.

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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