Sachertorte is a classic Austrian dessert made from rich chocolate sponge cake layered with smooth apricot jam and covered in a shiny chocolate glaze. Invented in Vienna in the 1800s, it’s a beautifully balanced cake—moist but not overly sweet, with a deep cocoa flavor and a fruity contrast from the jam. It’s traditionally served with a generous dollop of unsweetened whipped cream. This recipe serves 10–12 slices.
Ingredients
For the cake:
140g dark chocolate (around 55–60% cocoa), chopped
100g unsalted butter, softened
100g powdered sugar
6 large eggs, separated
100g granulated sugar
140g all-purpose flour
Pinch of salt
For the filling:
1/2 cup apricot jam (strained if chunky)
1–2 tablespoons water (to thin the jam, if needed)
For the glaze:
120g dark chocolate
120g granulated sugar
100ml water
How to Make Sachertorte
Preheat the oven to 170°C (340°F). Grease and line the bottom of a 23cm (9-inch) round cake tin.
Melt the chocolate gently over a double boiler or in the microwave. Let it cool slightly.
In a large bowl, cream the butter and powdered sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate.
In a separate bowl, beat the egg whites with a pinch of salt. Once they start to foam, add granulated sugar gradually and beat to stiff peaks.
Fold the egg whites into the chocolate batter in three parts, alternating with sifted flour. Be gentle to keep the mixture airy.
Pour the batter into the cake tin, smooth the top, and bake for 45–50 minutes. A toothpick inserted in the center should come out clean.
Cool the cake completely, then slice it horizontally into two layers.
Warm the apricot jam with a little water if needed and spread a thin layer on the bottom half. Place the top half back on and spread more jam over the top and sides.
Make the glaze:
Boil water and sugar together until the sugar dissolves fully. Remove from heat and stir in chopped chocolate until smooth and glossy. Let it cool slightly until thick but pourable.
Pour the glaze evenly over the cake, letting it drip down the sides. Smooth with a spatula if needed.
Let the glaze set at room temperature or chill briefly.
Serving Suggestions
Serve slices of Sachertorte with unsweetened whipped cream and black coffee or espresso for a traditional Viennese experience.
Sachertorte is rich, elegant, and satisfying—a chocolate cake with heritage and harmony in every bite. Whether for a celebration or a calm afternoon treat, this dessert delivers with style and depth.
