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Sacher torte served
Dense Viennese chocolate cake layered with tangy apricot jam

Sacher torte

Author: Flavelo
Recipes Cakes and Desserts
The symbol of Viennese elegance. Sacher is not a simple sponge, but a heavy, buttery whisked dough with lots of chocolate (Sachermasse). The secret lies in the apricot jam layer, which 'seals' the cake, protecting it from drying out, while its acidity cuts through the richness of the dense chocolate.
🕒 Prep Time 40 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 12 servings
🔥 Calories 450 kcal
🌍 Cuisine Austrian

Ingredients

Equipment Needed

  • Cake tin (22 cm).
  • Bain-marie: for melting chocolate.
  • Long knife: for cutting cake.
  • Palette knife: for smoothing glaze.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Melt 200g chocolate over steam, then let cool to lukewarm.

Tip: Steam shouldn't be too hot, and bowl bottom shouldn't touch water, or chocolate may burn and seize.
2 ✓

Cream soft butter with half the sugar, then add egg yolks one by one. Drizzle in lukewarm chocolate.

Tip: Important that chocolate and butter are similar temperature, otherwise butter splits.
3 ✓

Whisk egg whites with remaining sugar and salt into not-too-stiff peaks.

Tip: If foam is too stiff (dry), it's hard to mix, leaving white foam lumps in brown batter.
4 ✓

Gently fold foam into chocolate mass, whilst sifting in flour and baking powder.

Tip: Goal is preserving air bubbles, so use large, circular motions.
5 ✓

Bake at 180°C for 35-40 mins. Let cool completely.

Tip: Skewer test mandatory! If needle poked in centre comes out clean, it's done.
6 ✓

Cut cake in half. Warm jam, sieve it (to remove lumps), and spread over middle, top, and sides of cake.

Tip: Warm jam soaks into sponge pores, forming a protective layer under chocolate glaze.
7 ✓

Boil cream, pour over broken coating chocolate, wait 1 minute, then mix smooth (ganache). Pour over cake.

Tip: This is an emulsion: water of cream and fat of chocolate unite into smooth cream.

Recipe FAQ

Why did the top crack?
The oven was too hot, or you mixed the flour into the batter for too long (gluten development).
How to get a shiny glaze?
Chocolate and cream/syrup must be emulsified at the right temperature. Don't overheat!

Ingredients

  • 200 g Dark chocolate (min. 60%)
  • 150 g Butter (room temperature)
  • 120 g Caster sugar
  • 4 pcs Eggs (separated)
  • 150 g Plain flour
  • 10 g Baking powder
  • 200 g Apricot jam
  • 200 ml Double cream
  • 150 g Dark chocolate (for coating)
  • 1 pinch Salt