The Sachertorte is one of Austria’s most famous desserts: a rich chocolate cake layered with apricot jam and covered with a smooth, dark chocolate glaze. Traditionally served with unsweetened whipped cream, it is a classic of Viennese café culture.
This version is adapted from the recipe published on the official Hotel Sacher website. The hotel itself describes it as an approximation of the closely guarded original recipe, so it is best understood as a homemade version inspired by the famous Viennese cake.
What makes this recipe particularly interesting is the method. The cake is first baked with the oven door slightly ajar, then finished with a chocolate glaze made from a sugar syrup and dark couverture chocolate. Apricot jam is spread between the two layers and over the sides before the glaze is poured on top.
The result is an elegant chocolate cake with a delicate fruit note and a glossy finish. Serve each slice with a generous spoonful of unsweetened whipped cream, just as you would in a Viennese café.
Sachertorte Recipe
Ingredients
For the cake
130 g dark couverture chocolate (at least 55% cocoa)
1 vanilla pod
150 g softened butter
100 g icing sugar
6 eggs, separated
100 g caster sugar
140 g plain flour
For the filling and glaze
Butter and flour, for preparing the tin
200 g apricot jam
200 g caster sugar
125 ml water
150 g dark couverture chocolate (at least 55% cocoa)
To serve
Unsweetened whipped cream
Method
Prepare the tin and melt the chocolate. Preheat the oven to 170°C (340°F). Line the base of a 24 cm springform tin with baking paper. Grease the sides with butter and dust lightly with flour. Melt the 130 g of chocolate in a heatproof bowl over a pan of gently simmering water, making sure the bowl does not touch the water. Leave it to cool slightly.
Beat the butter and sugar. Split the vanilla pod lengthwise and scrape out the seeds. Beat the softened butter with the icing sugar and vanilla seeds until light and fluffy.
Add the egg yolks and chocolate. Separate the eggs, adding the yolks to the butter mixture one at a time and beating well after each addition. Gradually mix in the melted chocolate.
Whisk the egg whites. In a clean bowl, beat the egg whites with the caster sugar until stiff peaks form.
Fold in the flour and egg whites. Sift the flour over the chocolate mixture. Gently fold it in, alternating with the beaten egg whites, until everything is incorporated without deflating the mixture.
Bake the cake. Transfer the batter to the prepared tin and smooth the surface. Bake on the middle rack for 10–15 minutes with the oven door open a small crack, about the width of a finger. Close the oven door and continue baking for approximately 50 minutes. The cake should spring back slightly when gently pressed.
Cool completely. Remove the cake from the oven and loosen the sides of the tin. Carefully turn it out onto a wire rack lined with baking paper. After about 20 minutes, remove the paper, turn the cake upright and leave it to cool completely.
Add the apricot jam. Slice the cake horizontally into two layers. Warm the apricot jam gently and stir until smooth. Brush the cut surface of both layers with jam, then stack the layers together. Spread the remaining jam over the top and sides of the cake.
Prepare the chocolate glaze. Put the caster sugar and water into a saucepan. Bring to the boil and cook over high heat for approximately 5 minutes. Remove from the heat and let the syrup cool slightly. Coarsely chop the remaining chocolate and gradually stir it into the syrup until you obtain a thick, pourable glaze.
Glaze the cake. Check the consistency by letting a little glaze run over a wooden spoon: it should leave a coating about 4 mm thick. If it is too thick, adjust it with a few drops of sugar syrup. Keep the glaze lukewarm rather than hot, as excessive heat can affect its shine. Pour all the glaze over the cake in one go, then quickly spread it over the top and sides with a palette knife.
Let the glaze set. Leave the cake at room temperature for several hours until the chocolate coating has set. Serve in slices with unsweetened whipped cream.
Tips for a successful Sachertorte
Use good-quality dark couverture chocolate with at least 55% cocoa.
Make sure the cake is completely cool before adding the apricot jam.
Prepare the glaze only when the cake is ready to coat, so you can pour and spread it quickly.
Avoid overheating the glaze if you want a smooth, glossy finish.
Serve with unsweetened whipped cream to balance the sweetness of the cake and glaze.
Source: Recipe adapted from the official Hotel Sacher Sachertorte recipe. This is an approximation, not the secret recipe used to make the Original Sacher-Torte.
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