Sachertorte

Sachertorte

1 h
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.
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Instructions

Chocolate cake
  • Preheat the oven to 175 °C – conventional oven.
  • Break the chocolate into smaller pieces and melt them in a bowl over a water bath. Whisk together butter, icing sugar, and vanilla seeds.
  • Whisk in the egg yolks one at a time, and then stir in the melted chocolate.
  • Add salt to the egg whites and beat until stiff.
  • Add sugar little by little while still whisking for about 1 minute to make a firm meringue.
  • Fold the flour into the chocolate mixture, then stir in some stiffly beaten egg whites. Gently fold the rest of the whites into the batter.
  • Pour the batter into a spring-form pan lined with baking paper. Bake the cake in the middle of the oven for approximately 50 minutes at 175 °C. Remove the pan and leave the cake to cool on a baking rack for about ½ hour.
  • Turn the cake upside down and let it cool completely. Divide into 3 layers.
Apricot jam
  • Blend apricot jam. Keep the bottom as the top of the cake.
  • Spread apricot jam (approximately 125 ml) on the 2 bottom layers, and assemble the cake so that the smooth bottom is on top. Place the cake on a piece of baking paper.
Chocolate glaze
  • Bring the water, sugar, and butter to a boil in a small saucepan, stirring, until the butter and sugar have just melted. Remove the pan from the heat, add chocolate and let it melt while stirring.
  • Stir the chocolate coating well until it is glossy but still liquid enough to pour over the cake – this takes about 1 minute.
  • Carefully pour the chocolate glaze over the cake and allow it to spread over the top and run down the sides. Avoid touching the top if you want a completely smooth and shiny surface, but you can use a palette knife to spread the edges with some of the chocolate coating that has run down.
  • Decorate the cake with gold dust, leave the chocolate glaze to set (at least 2 hours, preferably until the next day) and carefully place the Sachertorte on a platter.
  • Remove the cake at least 1 hour before eating if you have kept it in the fridge. Serve with lightly whipped cream.
Recommended information

The delicious sachertorte goes well with a sweet strawberry milkshake

Strawberry milkshake
15 min
Strawberry milkshake
(3)
Enjoy!
Tip

Make sure all your ingredients, especially butter and eggs, are at room temperature. This allows for better mixing and a smoother batter.

Tip

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.

Tip

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?
Yes, Sachertorte can be made a day ahead. In fact, allowing the cake to sit overnight helps the flavours meld together. Just ensure it is stored properly to maintain its texture and flavour.

Ingredients

Chocolate cake
Dark chocolate (about 70%)
200 g
Soft Arla® LactoFREE Slightly Salted Spreadable
150 g
Icing sugar
125 g
Vanilla pod (seeds) or an equivalent amount of vanilla paste
1
Egg yolks
7
Coarse salt
1 pinch
Egg whites
7
Sugar
125 g
Wheat flour
125 g
Apricot jam
Apricot jam
400 g
Chocolate glaze
Water
100 ml
Sugar
5 tbsp
Butter
75 g
Dark chocolate, chopped (about 70%)
150 g
Garnish
Edible gold dust
To serve
Whipping cream
400 ml
Other recipes
See more

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.

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