Classic Sacher Torte – Austria’s Most Elegant Chocolate Cake

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If there’s one dessert that screams Viennese sophistication, it’s the Sacher Torte. Created in 1832 by a 16-year-old apprentice chef named Franz Sacher, this luxurious chocolate cake has since become a global symbol of Austrian patisserie.

Moist yet slightly dense, not overly sweet, and beautifully balanced by the tang of apricot jam — it’s the kind of cake that pairs perfectly with a dollop of whipped cream and a strong coffee.

sacher cake

Ingredients

For the Cake:
  • 140g (5 oz) dark chocolate (60–70% cocoa), chopped
  • 140g (⅔ cup) unsalted butter, softened
  • 100g (½ cup) powdered sugar
  • 6 large eggs, separated
  • 1 tsp vanilla extract
  • 130g (1 cup) all-purpose flour
  • Pinch of salt
  • 100g (½ cup) granulated sugar (for egg whites)
For the Filling:
  • 150g (½ cup) smooth apricot jam
  • 1 tbsp water (to thin the jam)
For the Chocolate Glaze:
  • 150g (5 oz) dark chocolate
  • 125ml (½ cup) heavy cream
  • 1 tbsp light corn syrup or honey (optional, for shine)

Instructions

1. Prep & Melt
  • Preheat oven to 170°C (340°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Melt the chocolate gently over a double boiler or in the microwave (in bursts). Let it cool slightly.
2. Cream the Butter
  • Beat butter and powdered sugar until light and fluffy.
  • Add the egg yolks one by one, then mix in the melted chocolate and vanilla extract.
3. Whip the Egg Whites
  • In a clean bowl, beat egg whites with a pinch of salt.
  • Gradually add the granulated sugar and beat until stiff, glossy peaks form.
4. Fold & Bake
  • Gently fold the whipped egg whites into the chocolate batter in 2–3 batches.
  • Sift and fold in the flour carefully.
  • Pour into the pan and smooth the top.
  • Bake for 45–50 minutes, or until a skewer comes out clean.
5. Cool & Slice
  • Let the cake cool in the pan for 15 minutes, then turn out and cool completely.
  • Slice the cake horizontally into two layers.
6. Fill with Apricot Jam
  • Heat jam with 1 tbsp water until smooth.
  • Spread jam on the bottom half of the cake, then place the top layer back on.
  • Spread a thin layer of jam over the top and sides of the cake.
7. Make the Glaze
  • Heat cream until just boiling, pour over chopped chocolate. Stir until smooth.
  • Add syrup or honey if using. Let it cool slightly to thicken.
8. Glaze & Finish
  • Pour glaze over the cake and use a spatula to coat evenly.
  • Let set at room temperature for a glossy finish.

Serving Tip

Serve chilled or at room temp with a generous swirl of whipped cream—that’s how it’s done in Vienna!

Final Notes

Sacher Torte is more than just a cake—it’s a cultural experience. Balanced, rich, and not overly sweet, it’s ideal for special occasions or anytime you want a sophisticated treat.

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