Vitello’s Bakery Sacher Torte

Vitello’s is located in the Chicago area. This is a delicious chocolate cake that is almost flourless. It is rich and can’t be missed.

Sacher Torte

Vitello’s Bakery Sacher Torte

This Vitello’s Bakery Sacher Torte is a rich and decadent dessert. While this is not gluten free, it uses very little flour. Baking this can be slightly challenging. This will not firm up like your everyday chocolate cake. It will have the texture of a cheesecake, but it will be chocolate.

You can use semi-sweet chocolate chips for this, you could also use a slightly sweetened baking chocolate like you would get at Trader Joes.

Image by vjamnicky
Sacher Torte

Vitello’s Bakery Sacher Torte

This very chocolate cake features a chocolate layer, apricot preserves, and a rich chocolate ganache over it all. 
5 from 1 vote
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Course: Dessert
Cuisine: French
Keyword: Chocolate Recipes
Servings: 12
Calories: 362kcal

Ingredients

Cake ingredients

  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons butter
  • 1 3/4 cup flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 6 eggs at room temperature
  • 1 1/2 cups sugar
  • 12 ounces apricot preserves

Chocolate Glaze

  • 1/2 cup evaporated milk
  • 6 ounces semi-sweet chocolate

Instructions

Cake Instructions

  • For the cake, melt chocolate in a small water bath, you could use about 1/2 cup for the water bath. Be sure that the water does not boil. Add butter and stir until butter is melted and the mixture is smooth. Remove from heat and set aside. 
  • Sift together: flour, baking soda, and salt. In a large bowl, beat eggs and vanilla until foamy. Add sugar gradually and continue beating until mixture is thick and lemon-colored and eggs hold a crease, this will take about 5 minutes. Gradually fold in flour mixture alternately with chocolate mixture, mixing after each addition until ingredients are well incorporated. 
  • Pour batter into three nine-inch cake pans, which have been buttered and floured. Bake at 350 degrees for 25 minutes, or until done. Allow to cool, and loosen cakes from pans. When completely cool remove from pans and place on a wire rack. Spread 1/2 jar of preserves over one cake layer, and then place the second layer on top. Spread remaining jam over the cake. Top with a third later. And cover the top and sides of the cake with the chocolate glaze. 

Glaze Instructions

  • To make the chocolate glaze, heat the chocolate chips and evaporated milk in a saucepan over moderate heat, take care not to scorch the chocolate. You may need to add a little milk if this is too thick. 

Nutrition

Calories: 362kcal | Carbohydrates: 48g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 404mg | Potassium: 264mg | Fiber: 2g | Sugar: 23g | Vitamin A: 275IU | Vitamin C: 2.7mg | Calcium: 66mg | Iron: 3.2mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. glenda myers

    I’m pretty certain you don’t put the 1/2 cup water in the chocolate, just set the chocolate in a bowl over the steaming water to melt; but need clarification, please. Thank you in advance for clearing this up if possible. glenda

  2. Liz Nelson

    5 stars
    This was chocolate heaven! I wasn’t sure about the apricot preserves but the flavor was wonderful!

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