Sacher Torte is one of Austria’s most celebrated desserts, known for its rich chocolate flavor and smooth apricot jam filling. First created in 1832 by Franz Sacher for Prince Metternich in Vienna, it remains a symbol of fine European baking. What sets this cake apart is its glossy dark chocolate glaze and the balance of sweet and slightly tart apricot jam, making every slice deeply satisfying. This cake is best served with a dollop of unsweetened whipped cream and enjoyed with coffee or tea. This recipe serves 8–10 people.
Ingredients
For the cake:
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100g dark chocolate (60–70% cocoa), chopped
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100g unsalted butter, softened
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100g powdered sugar
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6 large eggs, separated
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1 tsp vanilla extract
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100g all-purpose flour
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40g granulated sugar
For the filling and glaze:
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150g apricot jam
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150g dark chocolate
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120ml heavy cream
Instructions
1. Prepare the chocolate cake batter
Preheat the oven to 170°C (340°F). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Melt the dark chocolate in a heatproof bowl over simmering water. Set aside to cool slightly.
In a large bowl, beat the butter and powdered sugar until creamy. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla extract and the melted chocolate.
2. Whip the egg whites
In another bowl, beat the egg whites until foamy. Slowly add the granulated sugar and continue beating until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture in two batches. Fold in the flour just until combined—do not overmix.
3. Bake the cake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan, then remove it and slice it horizontally into two even layers.
4. Add the apricot jam filling
Warm the apricot jam slightly to make it easier to spread. Spread a generous layer over the bottom half of the cake. Place the top layer back on and spread a thin layer of jam over the entire cake to help the glaze stick.
5. Make the chocolate glaze
In a small saucepan, heat the cream until it begins to steam. Remove from heat, add chopped dark chocolate, and let it sit for a minute. Stir until smooth and glossy. Let it cool slightly before pouring over the cake. Pour the glaze over the top and sides, spreading evenly.
6. Chill and serve
Let the glazed cake set at room temperature or chill it briefly. Serve slices with unsweetened whipped cream for a traditional touch.
Sacher Torte is best made a day ahead so the flavors can deepen. It keeps well for several days when stored in an airtight container.
