A Viennese classic created in 1832, Sacher Torte is a decadent, dense chocolate cake with a layer of tart apricot jam, enrobed in a smooth chocolate glaze. Traditionally served with unsweetened whipped cream, it’s refined, rich, and not overly sweet — a truly sophisticated dessert.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 50 minsTotal Time 1 hr 20 minsFor the Cake
¾ cup unsalted butter, softened
1 cup powdered sugar, sifted
6 large eggs, separated
1 tsp vanilla extract
5 oz dark chocolate (60–70%), melted and cooled
1 cup all-purpose flour, sifted
Pinch of salt
For the Filling
⅔ cup apricot jam, sieved or puréed for smoothness
1 tbsp hot water (to loosen jam if needed)
For the Chocolate Glaze
5 oz dark chocolate, chopped
½ cup heavy cream
1 tbsp light corn syrup or glucose (for shine, optional)
Prepare the Cake Batter
1
Preheat oven to 350°F (175°C) . Butter and flour a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in the melted chocolate and vanilla extract . Set aside.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions.
Sift in the flour and fold gently until incorporated.
Bake
2
Pour batter into prepared pan and smooth the top.
Bake for 50–55 minutes , or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Add the Apricot Filling
3
Slice the cooled cake horizontally into two even layers.
Warm the apricot jam with a bit of hot water until spreadable.
Spread jam over the bottom half of the cake, then place the top layer back.
Coat the top and sides of the cake with a thin layer of jam to help the glaze adhere.
Make the Chocolate Glaze
4
In a saucepan, heat the cream just until simmering.
Remove from heat and add chocolate (and syrup if using).
Let sit for 1 minute, then stir until smooth and glossy.
Glaze the Cake
5
Place the cake on a wire rack over a baking sheet.
Pour the warm glaze over the center, letting it flow to cover the top and sides.
Use a spatula to smooth if needed. Let it set at room temperature.
To Serve
Variations
7
Add orange zest to the batter for a citrus note
Use raspberry jam for a twist
Add a liqueur (like Grand Marnier or rum) to the glaze or filling
Pairing Suggestions
8
Drink: Viennese coffee, espresso, or a small glass of ruby port
Meal: The perfect finale to a refined European-style dinner or tea gathering
Ingredients For the Cake
¾ cup unsalted butter, softened
1 cup powdered sugar, sifted
6 large eggs, separated
1 tsp vanilla extract
5 oz dark chocolate (60–70%), melted and cooled
1 cup all-purpose flour, sifted
Pinch of salt
For the Filling
⅔ cup apricot jam, sieved or puréed for smoothness
1 tbsp hot water (to loosen jam if needed)
For the Chocolate Glaze
5 oz dark chocolate, chopped
½ cup heavy cream
1 tbsp light corn syrup or glucose (for shine, optional)
Directions Prepare the Cake Batter
1
Preheat oven to 350°F (175°C) . Butter and flour a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in the melted chocolate and vanilla extract . Set aside.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.
Gently fold the beaten egg whites into the chocolate mixture in three additions.
Sift in the flour and fold gently until incorporated.
Bake
2
Pour batter into prepared pan and smooth the top.
Bake for 50–55 minutes , or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Add the Apricot Filling
3
Slice the cooled cake horizontally into two even layers.
Warm the apricot jam with a bit of hot water until spreadable.
Spread jam over the bottom half of the cake, then place the top layer back.
Coat the top and sides of the cake with a thin layer of jam to help the glaze adhere.
Make the Chocolate Glaze
4
In a saucepan, heat the cream just until simmering.
Remove from heat and add chocolate (and syrup if using).
Let sit for 1 minute, then stir until smooth and glossy.
Glaze the Cake
5
Place the cake on a wire rack over a baking sheet.
Pour the warm glaze over the center, letting it flow to cover the top and sides.
Use a spatula to smooth if needed. Let it set at room temperature.
To Serve
Variations
7
Add orange zest to the batter for a citrus note
Use raspberry jam for a twist
Add a liqueur (like Grand Marnier or rum) to the glaze or filling
Pairing Suggestions
8
Drink: Viennese coffee, espresso, or a small glass of ruby port
Meal: The perfect finale to a refined European-style dinner or tea gathering
