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Sacher Torte

Yields12 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

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.

Sacher Torte

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)
Prepare the Cake Batter
1

  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.

  2. In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.

  3. Add egg yolks one at a time, beating well after each addition.

  4. Stir in the melted chocolate and vanilla extract. Set aside.

  5. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form.

  6. Gently fold the beaten egg whites into the chocolate mixture in three additions.

  7. Sift in the flour and fold gently until incorporated.

Bake
2

  1. Pour batter into prepared pan and smooth the top.

  2. Bake for 50–55 minutes, or until a toothpick inserted comes out clean.

  3. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Add the Apricot Filling
3

  1. Slice the cooled cake horizontally into two even layers.

  2. Warm the apricot jam with a bit of hot water until spreadable.

  3. Spread jam over the bottom half of the cake, then place the top layer back.

  4. Coat the top and sides of the cake with a thin layer of jam to help the glaze adhere.

Make the Chocolate Glaze
4

  1. In a saucepan, heat the cream just until simmering.

  2. Remove from heat and add chocolate (and syrup if using).

  3. Let sit for 1 minute, then stir until smooth and glossy.

Glaze the Cake
5

  1. Place the cake on a wire rack over a baking sheet.

  2. Pour the warm glaze over the center, letting it flow to cover the top and sides.

  3. Use a spatula to smooth if needed. Let it set at room temperature.

To Serve
6

  • Slice with a hot knife for clean cuts.

  • Serve each piece with a dollop of unsweetened whipped cream — the traditional Viennese way.

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

Nutrition Facts

12 servings

Serving size