Decadent Sachertorte: A Classic Austrian Chocolate Cake Recipe

Ingredients

140g High-quality dark chocolate
140g Unsalted butter
1/2 A vanilla pod
100g Icing sugar
5 Whole eggs, separated
100g Caster sugar
140g Ground almonds
65g Plain flour
For the icing:
200g High-quality dark chocolate
250g Icing sugar
100ml Water
For the filling:
300g Apricot jam

Steps and instructions

Preheat your oven to 180°C (160°C for fan ovens) and grease a 23cm cake tin.
Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool slightly.
Cream the butter, vanilla and icing sugar together until light and fluffy, then gradually beat in the egg yolks until well combined.
In another bowl, whisk the egg whites until soft peaks form, then add the caster sugar and whisk until stiff and glossy.
Fold the melted chocolate into the butter mixture, then fold in the ground almonds and flour.
Gently fold in a third of the egg whites to loosen the mixture, then carefully fold in the rest.
Spoon the mixture into the prepared tin and smooth the top.
Bake for 40-50 minutes or until a skewer comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake is cooling, heat the apricot jam in a saucepan until it's melted, then strain and spread half on top of the cake.
For the icing, melt the chocolate in a heatproof bowl over a pan of simmering water.
Heat the icing sugar and water in a saucepan until the sugar has dissolved, then bring to a boil and simmer for 4-5 minutes.
Allow the syrup to cool slightly, then stir in the melted chocolate until smooth.
Quickly pour over the cake, spreading with a palette knife to cover completely. Let the icing set, then spread the remaining apricot jam on top.
Leave the cake to set completely before serving.

Tools for making

Mixing bowls - Use mixing bowls to combine ingredients and mix the cake batter.
Heatproof bowl - A heatproof bowl is needed to melt the chocolate for the cake and icing.
Saucepan - Use a saucepan to melt the chocolate and heat the apricot jam.
Whisk - A whisk is used to beat the egg whites until soft peaks form.
Palette knife - A palette knife is used to spread the apricot jam and icing on the cake.
Wire rack - Allow the cake to cool completely on a wire rack.
Cake tin - Grease a 23cm cake tin before baking the Sachertorte.
Simmering water - Use simmering water in a pan as a double boiler to melt the chocolate.
Skewer - Use a skewer to test if the cake is cooked by inserting it into the center and checking if it comes out clean.

Recipe variations

Use milk chocolate instead of dark chocolate for a milder flavor.
Replace the ground almonds with ground hazelnuts or walnuts for a different nutty flavor.
Add a teaspoon of instant coffee granules to the melted chocolate for a subtle mocha twist.
Instead of apricot jam, try using raspberry or strawberry jam as the filling.
Add a teaspoon of orange zest or a few drops of orange extract to the cake batter for a citrusy twist.
For a gluten-free option, substitute the plain flour with a gluten-free flour blend.
Make a vegan version by using dairy-free dark chocolate, plant-based butter, and replacing the eggs with a suitable egg substitute.
Top the cake with a ganache made from a combination of chocolate and cream for an extra indulgent finish.
Serve the Sachertorte with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Sprinkle crushed nuts or chocolate shavings over the icing for added texture and decoration.

Recipe overview

Indulge in the sweet delight of a traditional Austrian dessert, the Sachertorte. This rich and decadent chocolate cake, layered with tangy apricot jam and coated with a smooth chocolate icing, is an absolute treat for your taste buds. The recipe involves a series of simple steps, from preparing the chocolate-almond cake base, creating a jam layer, to finishing with a glossy dark chocolate icing. Perfect for any celebratory occasion, this Sachertorte is sure to impress with its sophisticated presentation and exquisite combination of flavors. So, put on your apron, preheat your oven, and get ready to immerse yourself in the art of Austrian baking with this timeless Sachertorte recipe!

Common questions

Can I use milk chocolate instead of dark chocolate? No, it is recommended to use high-quality dark chocolate for the authentic flavor and richness of Sachertorte.
Can I substitute almond flour with regular flour? No, ground almonds provide a distinct texture and flavor to Sachertorte. Using regular flour may alter the taste and texture of the cake.
Can I use a different type of jam for the filling? While apricot jam is traditional for Sachertorte, you can experiment with other flavors if desired. Just keep in mind that it may affect the overall taste of the cake.
What size cake tin should I use? A 23cm cake tin is recommended for this recipe. Using a different size may require adjustments in baking time and could affect the final result.
Can I freeze Sachertorte? Yes, Sachertorte can be frozen. It is best to wrap it tightly in plastic wrap or foil and store it in an airtight container. Thaw it at room temperature before serving.
How long does Sachertorte stay fresh? When stored in an airtight container at room temperature, Sachertorte can stay fresh for up to 3-4 days. However, it is best enjoyed within the first couple of days.

Serving dishes and utensils

Mixing bowls - Use mixing bowls to combine ingredients and prepare the cake batter.
Electric mixer - An electric mixer is helpful for creaming butter and sugar, as well as whisking egg whites to the desired consistency.
Spatula - Use a spatula to gently fold in ingredients and scrape the sides of the bowl.
23cm cake tin - This specific-sized cake tin is ideal for baking the Sachertorte.
Heatproof bowl - A heatproof bowl is needed to melt the chocolate for the cake and icing using a double boiler method.
Saucepan - Use a saucepan to melt the apricot jam and make the icing syrup.
Wire rack - Allow the cake to cool on a wire rack to ensure even airflow and prevent the bottom from becoming soggy.
Palette knife - A palette knife is useful for spreading the apricot jam and icing evenly on the cake.
Skewer - Use a skewer to check if the cake is done by inserting it into the center. If it comes out clean, the cake is ready.

Origin stories

Sachertorte is a special treat that hails from Vienna, Austria. It was invented by Franz Sacher, a 16-year-old apprentice at the court of Prince Metternich, in 1832. Tasked with creating an exceptional dessert for distinguished guests, young Sacher didn’t buckle under pressure, and thus the Sachertorte was born. As a testament to its deliciousness and enduring appeal, the Sachertorte is still served today at the Hotel Sacher, established by Franz Sacher's son, Eduard in 1876. Despite its regal origins, this chocolate cake has not lost its democratic appeal and is enjoyed by locals and tourists alike, often accompanied by a "Wiener Melange," a traditional Viennese coffee. The cake's popularity has led to legal battles over the years between the Hotel Sacher and Demel bakery about who has the rights to call their cake the "Original Sachertorte". The dispute was finally settled in 1963, with Hotel Sacher using the phrase "The Original Sacher Torte" and Demel using a triangular seal saying "Eduard-Sacher-Torte". So, whether you're enjoying a slice in Vienna or creating it in your own kitchen, remember, each bite carries with it a tale of culinary history and delicious rivalry.

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.