Classic Austrian Sacher Torte: A Decadent Chocolate Delight Recipe

Ingredients

140g high-quality dark chocolate
140g unsalted butter, room temperature
115g confectioners' sugar
1/2 teaspoon vanilla extract
5 eggs, separated
85g granulated sugar
140g all-purpose flour
1/4 teaspoon salt
200g apricot jam
For the glaze:
200g high-quality dark chocolate
200g sugar
125ml water

Steps and instructions

Preheat the oven to 180°C (350°F) and grease a 9-inch cake pan.
Melt the 140g of chocolate in a double boiler over simmering water. Once melted, set aside to cool slightly.
Using an electric mixer, cream the butter and confectioners' sugar together until light and fluffy. Stir in the cooled melted chocolate and vanilla extract.
Add the egg yolks, one at a time, to the chocolate mixture, making sure each is fully incorporated before adding the next.
In a separate bowl, beat the egg whites with the granulated sugar until stiff peaks form. This will take about 5 minutes.
Gently fold the beaten egg whites into the chocolate mixture, a bit at a time, until just combined. Do not overmix.
Sift the flour and salt together and gently fold into the chocolate and egg mixture.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for around 45-50 minutes, or until a toothpick inserted into the middle comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cool, heat the apricot jam in a small saucepan over medium heat until it becomes liquid. Spread the jam over the top and sides of the cake.
To make the glaze, combine the 200g of chocolate, sugar and water in a saucepan. Stir over low heat until the chocolate is melted and the mixture is smooth.
Pour the glaze over the cake, smoothing with a palette knife. Allow the glaze to set before serving.

Tools for making

Double boiler - Used to melt chocolate gently and evenly.
Electric mixer - Used to cream the butter and sugar together and to beat the egg whites.
9-inch cake pan - The pan in which the torte will be baked.
Spatula - Used to smooth the batter in the cake pan and spread the apricot jam.
Toothpick - Used to test the doneness of the cake.
Wire rack - Used to cool the cake after baking.
Small saucepan - Used to heat the apricot jam and make the chocolate glaze.
Palette knife - Used to smooth the glaze over the cake.

Recipe variations

Use different types of chocolate for the cake or the glaze, such as milk chocolate or white chocolate.
Add a layer of whipped cream or chocolate ganache between the cake layers.
Incorporate nuts, such as almonds or hazelnuts, into the cake batter.
Experiment with different flavors by adding spices like cinnamon or orange zest to the cake batter.
Replace the apricot jam with raspberry jam, strawberry jam, or another fruit preserve.
Create a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
Make it nut-free by omitting any nuts and ensuring all ingredients, including the chocolate, are free from traces of nuts.
For a lighter version, use Greek yogurt or applesauce instead of butter.
Add a layer of sliced fresh fruit, such as strawberries or raspberries, on top of the apricot jam before adding the glaze.
Make individual Sacher torte cupcakes by pouring the batter into cupcake liners and adjusting the baking time accordingly.

Recipe overview

The Sacher Torte is a classic Austrian chocolate cake that is rich, decadent, and full of flavor. It's well-known for its distinctive layers, starting with a dense chocolate cake base, followed by a thin layer of apricot jam, and finally topped off with a glossy chocolate glaze. While this recipe might seem complex, it's actually quite straightforward if you take it step by step. Expect to indulge in a cake that is moist, chocolatey, and with a hint of fruity sweetness from the apricot jam. It's perfect for special occasions or as a rewarding baking project for the weekend. The end result is an elegant and refined dessert that is sure to impress.

Common questions

Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate instead of dark chocolate if you prefer a milder flavor.
Can I use salted butter instead of unsalted butter?
It is recommended to use unsalted butter to have better control over the saltiness of the recipe. However, if you only have salted butter, you can use it and reduce the amount of added salt slightly.
Can I substitute the apricot jam with a different flavor?
While traditional Sacher Torte uses apricot jam, you can experiment with other flavors such as raspberry or strawberry jam if you prefer.
How long does the glaze take to set?
The glaze typically takes about 1-2 hours to set at room temperature. You can also place the cake in the refrigerator to speed up the setting process.
Can I freeze the Sacher Torte?
Yes, Sacher Torte freezes well. Wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw in the refrigerator overnight before serving.

Serving dishes and utensils

Cake pan - A 9-inch cake pan is needed to bake the Sacher Torte.
Double boiler - A double boiler is used to melt the chocolate without burning it.
Electric mixer - An electric mixer is helpful for creaming the butter and sugar and for beating the egg whites.
Spatula - A spatula is useful for smoothing the batter in the cake pan and spreading the glaze.
Wire rack - A wire rack is needed to cool the cake after baking.
Small saucepan - A small saucepan is used to heat the apricot jam and make the glaze.
Palette knife - A palette knife can be used to smooth the glaze on top of the cake.

Origin stories

The Sacher Torte has a rich history, steeped in sweetness and courtly intrigue. This decadent chocolate cake was first created in 1832 by a 16-year-old apprentice chef named Franz Sacher. It happened in the court of Prince Metternich in Vienna, Austria. The Prince demanded a special dessert for his guests, and with the head chef ill, it was young Sacher who answered the call. He created what is now known as the Sacher Torte, a simple yet elegant chocolate cake with a thin layer of apricot jam, coated in a shiny chocolate glaze. Little did he know, he was creating a dessert that would stand the test of centuries, becoming synonymous with Austrian confectionery and being celebrated around the world. Such was the birth of the famous Sacher Torte, a testament to Austrian culinary art and resourcefulness.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.