Sacher Torte Heart Cookies

These Sacher Torte Heart Cookies are lovely little heart shaped cookies packed with the traditional flavors of the famous Viennese Sacher Torte.

The Sacher torte is a renowned Viennese chocolate cake with a rich history dating back to the 19th century. It was created by Franz Sacher, a 16-year-old apprentice chef.  In 1832 Franz was working in the kitchen of Prince Wenzel von Metternich, the Austrian State Chancellor when the head chef fell ill. The prince tasked Franz with creating a special dessert for his important guests. Thus the invention of the Sacher torte.

Following the success of his cake, Franz Sacher went on to establish himself as a respected chef and caterer. However, his son Eduard Sacher refined the recipe and helped popularize the dessert. Eduard, who trained as a pastry chef at the Demel bakery in Vienna, added his touch to the cake, further perfecting it. In 1876, Eduard opened the Hotel Sacher in Vienna, where the Sacher torte became a signature dish.

Today, the Sacher torte is internationally recognized and celebrated. It remains a staple of Viennese culture and a symbol of Austrian culinary tradition.

A Secret recipe:

The exact recipe of the original Sacher torte remains a closely guarded secret. It is known only to the pastry chefs at the Hotel Sacher. However, many variations and adaptations have been created worldwide. The Sacher torte’s enduring popularity highlights its unique combination of rich flavors and historical charm, making it a beloved dessert among chocolate enthusiasts and culinary historians alike.

One bite of these cookies and you will be instantly transported to Cafe Sacher in Vienna. Well, probably not but they do make pretty and luscious Valentine’s Day treats.  Each piece has a chocolate cookies base, then is layered with apricot jam, marzipan and completely covered in melted semi sweet chocolate. 

This recipe takes a bit of time to create the layers, but it’s well worth the effort. You can switch up the jam flavor with your favorite variety.

You can make these Sacher Torte Heart Cookies in any shape you like. I used a heart cutter for Valentine’s Day. Star shapes would be beautiful for Christmas. Or you can mix up the shapes in one batch. Decoratively packaged, these also make lovely presents or hostess gifts.

Print

Sacher Torte Heart Cookies

Course Dessert

Keyword Chocolate cookies, chocolate covered cookies, Chocolate Heart Cookies, Heart Cookies, Sacher torte, Sacher torte cookies, Valentine's Cookies

Prep Time 30 minutes

Cook Time 25 minutes

Servings 3 Dozen

Author Lora Wiley-Lennartz

Ingredients

• 2/3 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1/2 cup almond meal or flour
• 1/3 cup plus 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter
• 1 egg yolk
• 5 ounces marzipan
• 1/4 cup apricot marmalade or jam
• 1 tablespoon dark rum
• 1/2 cup bittersweet chocolate chips or good quality bittersweet chocolate chopped into pieces
• 3/4 cup heavy cream

Instructions

1. Whisk together the all-purpose flour, cocoa powder, almond meal, 1/3 cup powdered sugar, and salt.
2. Cut 7 tablespoons of the butter into small pieces and add to the dry ingredients.
3. Add the egg yolk. Knead into a smooth dough.
4. Wrap in plastic cling film. Chill for 2 hours.
5. Preheat the oven to 325 degrees F.
6. Line two baking sheets with parchment paper.
7. Roll the dough out on a lightly floured work surface to a 1/4-inch thickness.
8. Use a 3/4-inch heart cutter to cut out hearts.
9. Lay the hearts on the baking sheet.
10. Bake for 12-15 minutes. Remove them before they start to brown.
11. Transfer to a wire cooling rack and let cool completely.
12. Replace the parchment paper on the baking sheets with aluminum foil and set aside.
13. Knead the marzipan with the remaining 1/2 cup of powdered sugar.
14. Flatten and wrap in plastic cling film. Place in the refrigerator until ready to use.
15. Heat the apricot marmalade until lukewarm.
16. Stir in the rum. Push the mixture through a sieve or strainer.
17. Brush the apricot mixture onto the cooled heart-shaped chocolate bases. Let the jam cool completely.
18. Roll out the chilled marzipan between two sheets of parchment paper until thin.
19. Use the heart cutter to cut out shapes.
20. Place each marzipan heart shape on top of the apricot-coated hearts.
21. Place the cooling racks over the aluminum foil-lined baking sheets.
22. Over a double boiler, melt the bittersweet chocolate chips with the remaining tablespoon of unsalted butter.
23. Stir together until evenly combined. Remove from heat.
24. Heat the heavy cream in a separate small saucepan and pour it over the melted chocolate. Whisk until smooth.
25. Let the chocolate ganache cool for 5 minutes, then carefully pour the melted chocolate over the cookies.
26. Use a spatula to scrape the excess chocolate off the aluminum foil. Add it back to the pan and continue covering the hearts with chocolate.
27. Let the hearts dry completely on the cooling rack. Transfer to a plate and serve or package up as gifts.