Sachertorte
Try our classic recipe for Sachertorte, an elegant Viennese dessert. The cake combines rich dark chocolate with apricot jam. This lavish dessert boasts smooth layers, a shiny chocolate glaze, and a hint of gold dust as topping. Perfect for marking a special occasion or indulging in a sophisticated treat.
Ingredients
Chocolate cake
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Dark chocolate (about 70%)
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200 g |
|---|---|
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Soft Arla® LactoFREE Slightly Salted Spreadable
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150 g |
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Icing sugar
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125 g |
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Vanilla pod (seeds) or an equivalent amount of vanilla paste
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1 |
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Egg yolks
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7 |
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Coarse salt
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1 pinch |
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Egg whites
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7 |
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Sugar
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125 g |
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Wheat flour
|
125 g |
Apricot jam
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Apricot jam
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400 g |
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Chocolate glaze
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Water
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100 ml |
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Sugar
|
5 tbsp |
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Butter
|
75 g |
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Dark chocolate, chopped (about 70%)
|
150 g |
Garnish
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Edible gold dust
|
|---|
To serve
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Whipping cream
|
400 ml |
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Instructions
Chocolate cake
Apricot jam
Chocolate glaze
Recommended information
The delicious sachertorte goes well with a sweet strawberry milkshake
Room temperature ingredients
Make sure all your ingredients, especially butter and eggs, are at room temperature. This allows for better mixing and a smoother batter.
Test the glaze thickness
After melting the chocolate into the sugar solution, check the glaze’s thickness. Pour a bit over a wooden spoon; it should form a 4 mm layer. If it is too thick, thin it with a bit of warm sugar syrup so it pours smoothly over your cake.
Even cake layers
Use a long, serrated knife to slice the cake. A serrated knife allows you to cut gently through the cake rather than pushing down and squishing it. A cake leveller can also be handy for this purpose.
FAQ: Questions about Sachertorte
If you are looking for a rich chocolate cake to satisfy your sweet tooth, the Sachertorte is just what you need. Read our answers to commonly asked questions about this cake below.
Can I make Sachertorte ahead of time?
Other recipes
Enjoy a classic Sachertorte
If you are looking for an indulgent dessert with a rich chocolate taste, the classic Sachertorte is the way to go. Each bite combines rich chocolate with sweet apricot jam. Let your guests marvel at the beautiful chocolate glaze. It envelops the cake in a decadent chocolatey layer, giving a smooth glossy finish. Sachertorte is a standout dessert, best served with a dollop of whipped cream, and enjoyed with friends and family.
Are you interested in more incredible desserts? Try our recipes for a delicious rainbow cake, simple éclairs, or fluffy apple pancakes.
Layered chocolate cake with sweet apricot jam
Our recipe for Sachertorte is made up of layers of dark chocolate cake paired with sweet apricot jam. These two pair so well together and make for a well-rounded treat. The chocolate cake is blessed with a firm yet tender crumb and a rich, bittersweet flavour, while the apricot jam injects the layers with sweet, slightly tangy notes.
Rich chocolate glaze finish
While Sachertorte is well-known for its deep, decadent, and indulgent flavours, half its appeal comes from its signature finish. Coated in a glossy glaze, the cake looks absolutely stunning, served on a nice cake stand. This cake is made to be the centre of attention, so top it with a sprinkle of gold dust to turn it into a grand affair. The glaze itself consists of dark chocolate, sugar, and butter, and it is this simple blend of ingredients that gives the cake its dazzling sheen.
Classic Austrian cake with a rich history
The Sachertorte, a classic Austrian cake, was created in 1832 by Franz Sacher, then a young apprentice chef. Tasked with creating a special dessert for Prince Metternich, Sacher’s creation would soon make culinary history. The Sachertorte quickly became celebrated as a symbol of Austrian baking excellence and has been a staple in fine cafés and pâtisseries across Vienna. As its popularity grew, the cake found its way to dessert menus around the world. Today, it is enjoyed globally, whether as a luxurious birthday cake or as a treat for those seeking an indulgent dessert.
Make it your own
Substitute apricot jam with another type of jam allows you to add a simple twist. Raspberry jam brings a tart and slightly sweet flavour that pairs beautifully with the rich and dark chocolate. Its pronounced red colour also adds a wonderful visual look. Other great options are strawberry, orange, and blackcurrant jams.
Instead of using dark chocolate, you can combine it with other options for a nuanced sweet and bitter flavour. Try a blend of dark and milk chocolate either in the cake or the glaze. This combination will be sweeter and creamier and will accommodate those who prefer things less bitter. For a more unconventional twist, try adding white chocolate. A white glaze offers a striking visual contrast and a sweet flavour experience.
