Sachertorte – the most famous Viennese culinary specialties

Tonight we start a Bettys Baking Secret Series which will culminate in the most magical Sachertorte.


  • 1 x 15cm deep baking ring

INGREDIENTS (serves 6)

  • 3 eggs (medium), separated
  • 100g caster sugar (in 2 equal measures of 50g each)
  • 100g dark chocolate
  • 75g butter, softened
50g caster sugar


  1. Preheat the oven to 170°C (fan assisted). Line the base of the baking ring with a disc of baking parchment, large enough to cover the base and outside of the ring. Secure the parchment paper by twisting the paper around the outside of the ring.
  2. Separate the three eggs. Place the egg whites into a large, clean metal bowl and the egg yolks into a measuring jug.
  3. Using an electric whisk, whisk the egg whites to the soft peak stage. Gradually add the rst measure of caster sugar, beating well until you achieve soft meringue. Set aside.
  4. Melt the chocolate over a pan of simmering water. Ensure the condensation from the side of the bowl does not come into contact with the melting chocolate or else the chocolate may seize.
  5. When the chocolate has melted remove from the heat and set aside to cool.
  6. In a large mixing bowl, cream together the butter with the second measure of caster sugar until pale and uffy. Gradually add the beaten egg yolks, being careful to avoid the mixture from curdling.
  7. Beat in the cooled melted chocolate, using a metal spoon fold in the plain our.
  8. Fold in the meringue in three additions, making sure it is thoroughly combined.
  9. Spoon into the prepared baking ring. Bake in the pre-heated oven for 25-30 minutes or until well risen and a skewer comes out clean.
  10. Leave in the tin for 15 minutes before turning onto a wire rack to cool completely.

Our Sachertorte recipe will be continued next week, along with expert tips about tempering chocolate…



Separate the eggs using the three bowl method.
A metal bowl will help you create volume in your mix. Make sure that it is immaculately clean.


Always place a damp cloth under the bowl to hold it still. We call it your ‘kitchen helper’.
Set your mixer to a slow speed at rst.This will expand the egg white to break down the protein.


Ensure you work the beaters around the entire bowl – don’t simply stay in one place. If the mix droops off the beaters it isn’t ready as it’s still too soft to hold the dense sugar. If it starts to look like cotton wool you’ve already gone too far.


Over-worked meringue will collapse and will be very dif cult to fold in.
When the mix forms into firm peaks as you lift the beaters it is ready. Stop now. Add the sugar gradually to ensure a smooth, glossy meringue.

For more Bettys Baking Secrets, including recipes for Swiss Roll and Soft White Bread Rolls, and handy tips for piping, visit