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sachertorte recipe

 


Original Sachertorte Recipe – Classic Austrian Chocolate Cake

Indulge in the rich, chocolatey elegance of Sachertorte, Austria’s most iconic dessert. This dense chocolate cake with apricot jam and a glossy chocolate glaze is beloved worldwide and makes a stunning centerpiece for any celebration or cozy afternoon tea.

What is Sachertorte?

Sachertorte is a luxurious chocolate cake invented in 1832 by Franz Sacher for Prince Metternich in Vienna. Today, it’s an Austrian national treasure, traditionally served with unsweetened whipped cream and a cup of Viennese coffee.

Ingredients for Authentic Sachertorte

Cake:

  • 6 large eggs, separated
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) powdered sugar
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 oz (115 g) dark chocolate (60–70% cocoa), melted and cooled
  • 3/4 cup (95 g) all-purpose flour
  • Pinch of salt
  • 1 tsp vanilla extract

Filling:

  • 1/2 cup (120 g) apricot jam, strained and warmed

Chocolate Glaze:

  • 4 oz (115 g) dark chocolate
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (80 ml) water

Step-by-Step Instructions

1. Prepare the Cake Batter

  • Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) springform pan.
  • Melt chocolate and let cool slightly.
  • In a large bowl, cream the butter and powdered sugar until light and fluffy.
  • Add egg yolks one at a time, then stir in melted chocolate and vanilla.
  • In a separate bowl, beat egg whites and granulated sugar until stiff peaks form.
  • Gently fold egg whites into chocolate mixture.
  • Sift in flour and salt, and fold gently to avoid deflating the batter.

2. Bake the Cake

  • Pour batter into prepared pan.
  • Bake for 45–50 minutes, or until a toothpick comes out clean.
  • Let cool in pan for 10 minutes, then remove and cool completely on a rack.

3. Add the Jam Filling

  • Slice cake horizontally to make 2 layers.
  • Spread warm apricot jam on the bottom layer and top with the second layer.
  • Spread a thin layer of jam over the top and sides to seal.

4. Make the Glaze

  • In a saucepan, combine sugar and water, and boil for 5 minutes.
  • Remove from heat and stir in chopped chocolate until smooth.
  • Let cool slightly, then pour over the cake to cover evenly.

Tips for a Perfect Sachertorte

  • Use quality dark chocolate for rich flavor.
  • Strain apricot jam for a smooth, professional finish.
  • Let the glaze set at room temperature before slicing.
  • Serve with unsweetened whipped cream to balance the sweetness.

How to Serve Sachertorte

Sachertorte is best served:

  • At room temperature
  • With a side of whipped cream (traditionally without sugar)
  • With a cup of strong coffee or Viennese-style espresso

FAQs

Can I make Sachertorte in advance?

Yes! Sachertorte tastes even better the next day. Store in an airtight container at room temperature for up to 3 days.

Can I freeze it?

Yes, freeze unglazed cake layers for up to 2 months. Glaze after thawing for best results.

Is Sachertorte gluten-free?

The traditional recipe contains flour. To make it gluten-free, substitute with almond flour or a gluten-free blend.

Printable Recipe Card

Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 10–12
Calories: ~370 per slice

Ingredients: (See full list above)

Instructions:

  1. Make the batter and bake the cake.
  2. Slice and fill with jam.
  3. Glaze with chocolate syrup.
  4. Cool and serve with whipped cream.

More Classic European Desserts:

  • [Kaiserschmarrn – Austrian Shredded Pancake]
  • [Apfelstrudel – Viennese Apple Strudel]
  • [Linzer Cookies – Holiday Jam-Filled Cookies]
  • [German Black Forest Cake (Schwarzwälder Kirschtorte)]

Loved this Sachertorte?

Share it on Pinterest | Comment your experience | Tag #MonzoorsKitchen if you bake it!

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