Decadent Sachertorte Squares: A Rich Chocolate Raspberry Delight & Heartfelt Teacher Appreciation Treat

There are certain desserts that transcend mere sweetness, becoming expressions of love, gratitude, and celebration. The classic Sachertorte is one such masterpiece, known for its rich chocolate cake, apricot jam, and elegant chocolate glaze. Today, we’re taking inspiration from this Austrian marvel to create something equally exquisite yet wonderfully accessible: Sachertorte Squares. These bite-sized portions pack all the decadent flavor of the original, making them perfect for sharing, especially when showing appreciation to those who shape young minds.

As Teacher Appreciation Day approaches, my mind immediately turns to the dedicated educators at our elementary school. For years, this school has been a second home to my three children, guiding them through crucial learning stages and helping them not only survive but thrive. The teachers, along with the principal and the entire faculty, have become an invaluable extension of our family. Their commitment goes beyond the classroom, often extending to personal calls and genuine care, which truly sets them apart.

With my youngest, Grace, eventually moving on, there’s a bittersweet feeling, as we genuinely cherish this community. What better way to express profound gratitude than with a homemade treat that speaks volumes? I’ve been eager to try this particular recipe from the **Hershey’s 100th Anniversary Cookbook**, a cherished loan from a dear friend. It’s the perfect choice to honor the individuals who’ve invested so much into teaching our children math, reading, social studies, and essential life skills.

To all the teachers out there: thank you for your tireless efforts, your patience, and your unwavering dedication. This decadent dessert is a small token of the immense appreciation you deserve.

What Makes These Sachertorte Squares So Special?

These Sachertorte Squares are truly a cut above the rest. Their flavor profile is beyond description – a deep, rich chocolate base complemented perfectly by a vibrant, tangy raspberry filling. While traditional Sachertorte often uses apricot, the raspberry twist in this recipe is a delightful revelation. The small size makes them perfect for savoring, as their richness means a little goes a long way. They are intensely chocolatey, wonderfully moist, and elegantly finished with a satiny glaze.

The original Sachertorte cake is an iconic Austrian dessert, consisting of a dense chocolate cake with a thin layer of apricot jam, coated in a dark chocolate icing. Created in 1832 by Franz Sacher for Prince Metternich in Vienna, it has since become one of the most famous cakes in the world. This recipe transforms the grand cake into convenient squares, making it easier to prepare and serve, while retaining all the luxurious flavors. The use of Hershey’s cocoa ensures a consistently rich and authentic chocolate taste, a testament to the quality of their century-old heritage in baking.

Sachertorte Squares Recipe

This recipe creates a surprisingly simple yet incredibly impressive dessert. The key is in the quality of the ingredients and a few clever techniques, like freezing the cake, which yields perfectly clean cuts. Get ready to bake a batch of pure indulgence!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 2/3 cups granulated sugar
• 2/3 cup Hershey’s unsweetened cocoa powder (or Hershey’s Special Dark for a deeper flavor)
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup seedless preserves, apricot or raspberry (raspberry recommended for this recipe!)
• For Garnish: Sliced almonds or decorative pearls (optional)

Instructions:

1. Prepare Your Baking Pan

   Preheat your oven to 325°F (160°C). Line a 15x10x1-inch jelly roll pan with aluminum foil, extending the foil over the edges to create “handles.” Lightly grease the foil with butter or cooking spray. This will make it much easier to remove the baked cake.

2. Melt Butter and Combine with Dry Ingredients

   In a medium saucepan, melt the butter over low heat. Once melted, remove the pan from the heat. Add the granulated sugar and cocoa powder to the saucepan. Stir the mixture until it is well blended and smooth. The aroma alone will begin to tempt you!

   Melted butter, ready for the next step.

   Adding sugar and cocoa to the melted butter.

   Stirring the chocolate mixture until smooth.

3. Incorporate Eggs and Vanilla

   Remove the chocolate mixture from the heat. Add the eggs, one at a time, beating well after each addition until fully incorporated. This gradual addition helps emulsify the mixture and creates a smoother batter. Stir in the vanilla extract.

   Adding eggs one by one to the chocolate base.

   Beating after each egg addition ensures a smooth batter.

4. Add Dry Ingredients

   In a separate small bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the chocolate mixture, beating with a whisk or electric mixer on low speed until just blended. Be careful not to overmix, as this can lead to a tough cake.

   Gradually adding dry ingredients for a perfectly blended batter.

   The finished batter, smooth and ready for the pan.

5. Bake the Cake

   Spread the batter evenly into your prepared foil-lined jelly roll pan. Ensure it’s spread from edge to edge for consistent baking.

   Spreading the rich chocolate batter into the pan.

   Ensuring an even layer for consistent baking.

   Bake for 16-20 minutes, or until the top springs back when lightly touched in the center. Avoid overbaking to keep the cake moist.

   The perfectly baked cake, golden and ready for cooling.

6. Cool and Prepare for Assembly

   Let the cake cool in the pan for 10 minutes. Then, using the foil overhangs, carefully lift the cake out of the pan and transfer it to a wire rack to cool completely. Do not remove the foil yet.

7. Assemble the Cake Sandwich

   Once completely cool, cut the cake in half lengthwise, then crosswise, forming four equal rectangles. These will be your layers. Take two of these rectangles and spread the seedless preserves evenly over the entire surface of one side. The vibrant fruitiness of the raspberry preserves will cut through the richness of the chocolate beautifully.

   Cake cut into precise rectangles.

   Applying the delicious raspberry preserves.

   Carefully fold the other half of the cake over the preserves to form a cake “sandwich.” Gently press the layers together to ensure good adhesion.

   Creating the cake sandwich with the preserve layer.

   The cake sandwich firmly pressed together.

8. Freeze for Perfect Cuts (The Secret Weapon!)

   This is where a little trick learned from making Petit Fours comes in handy! Wrap your filled cake “sandwich” tightly back up in the foil, pressing the halves together firmly. Place it in the freezer overnight (or for at least 4-6 hours). Freezing the cake solid makes it incredibly easy to cut into small, neat squares with crisp, sharp edges. You can even leave it in the freezer for several days if you’re preparing ahead of time.

   Cake wrapped and ready for the freezer, ensuring sharp cuts later.

9. Cut into Squares

   Once thoroughly frozen, unwrap the cake and cut it into small, evenly sized squares. Since these are rich, aim for bite-sized pieces.

   Cutting the frozen cake into perfectly uniform squares.

   A close-up view revealing the beautiful raspberry filling.

   Arrange the cut squares on a wire rack with wax paper or parchment paper placed underneath to catch any drips while glazing. This makes cleanup a breeze.

   Squares neatly arranged on a wire rack, ready for the glaze.

Satiny Chocolate Glaze Recipe

This glaze is the crowning glory of the Sachertorte Squares, providing a beautiful sheen and an extra layer of chocolatey goodness. It’s designed to be smooth and flow effortlessly, creating a professional-looking finish.

Ingredients:

• 2 tablespoons butter
• 3 tablespoons Hershey’s unsweetened cocoa powder (or Special Dark)
• 2 tablespoons water
• 1 cup powdered sugar (confectioners’ sugar)
• 1/2 teaspoon pure vanilla extract

Instructions:

1. Melt Butter and Combine

   In a small saucepan over low heat, melt the butter. Add the cocoa powder and water. Stir or whisk constantly until the mixture thickens slightly and becomes smooth. Be careful not to let it boil, as this can affect the texture of the glaze. (Note: I sometimes use Hershey’s Special Dark cocoa here for an incredibly rich, almost black color and an unbelievably deep chocolate taste – highly recommended!)

   Preparing the satiny chocolate glaze.

2. Finish the Glaze

   Remove the saucepan from the heat. Gradually add the powdered sugar and vanilla extract, beating with a whisk until the glaze is completely smooth and lump-free. The goal is a consistency similar to a thick syrup at room temperature – it should flow off your spoon, not plop. If it’s too thick, add a tiny bit more water (a quarter teaspoon at a time). If it’s too thin, whisk in a little more powdered sugar until you reach the desired consistency.

3. Glaze the Squares

   Spoon the warm glaze over each Sachertorte square, allowing it to drip down the sides. You can also get creative and use a squeeze bottle for a more controlled application, which I found to be a brilliant hack for speed and neatness!

   Spoon-glazing each individual square.

   Beautifully glazed squares, allowing excess to drip.

   A smart trick: using a squeeze bottle for quick and even glazing!

   Covering only the tops allows the vibrant filling to peek through.

   You want to cover the tops sufficiently, but a thin layer is often enough. The goal is for everyone to see the delicious filling peeking out from the sides, hinting at the treat within.

4. Garnish and Serve

   While the glaze is still wet, sprinkle with sliced almonds or decorative pearls if desired. Allow the glaze to set completely at room temperature, which might take an hour or two. This glaze is truly wonderful; it flows like a 20-second icing often used for cookie decorating (if you’re curious about cookie decorating, check out my post on Cookie Decorating with Royal Icing). All those tiny air bubbles covered perfectly, creating that beautiful satiny finish—hence the name!

   A batch of Sachertorte Squares, some made with a rich chocolate ganache filling.

Tips for Success and Variations

• Glaze Consistency: If your glaze starts to thicken too much while you’re working, simply place the saucepan back on the stove over very low heat for a minute or two, stirring gently. If using a squeeze bottle, you can place the bottle in a hot water bath for a few minutes to re-liquefy the glaze.
• Flavor Variations: While raspberry is a fantastic choice, you can certainly experiment with other seedless preserves. Apricot is traditional for Sachertorte. I also made a batch with a rich chocolate ganache filling instead of preserves for an extra intense chocolate experience.
• Storage: Store the Sachertorte Squares in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They are also freezer-friendly, allowing you to enjoy them over a longer period.
• Serving Suggestions: These decadent squares are wonderful on their own, but they also pair beautifully with a cup of strong coffee, a delicate tea, or a scoop of vanilla bean ice cream.

A Treat for the Soul (and the Taste Buds)

Making these Sachertorte Squares isn’t just about baking a dessert; it’s about putting love and gratitude into every step. The combination of rich chocolate and bright raspberry is truly irresistible, creating a treat that feels both luxurious and comforting. Whether you’re making them for Teacher Appreciation Day, a family gathering, or simply to indulge yourself, they are guaranteed to impress.

I hope you try this recipe and share these delightful squares with the special people in your life. It’s a small gesture that can make a big difference, especially when accompanied by such a delicious homemade touch. For more culinary inspiration, you might enjoy checking out the recipe link I shared over at Everyday Mom’s Meals Church Supper, where this recipe was also linked up.

Happy baking, and don’t forget to thank a teacher today!