There’s simply nothing quite as enchanting or storied as a slice of Sacher Torte—a luscious Austrian chocolate cake layered with bright apricot jam and finished with a glorious, silky chocolate glaze. This legendary dessert has captivated hearts since its debut in 1832, and for good reason: every bite is the perfect balance of rich chocolate, subtle sweetness, and a whisper of tart fruit. Whether you’re serving it for a celebration or savoring an ordinary day, making Sacher Torte at home turns any occasion into an event worth remembering.
Ingredients You’ll Need
Sacher Torte comes together with a handful of classic ingredients, each playing a key role in building flavor, texture, and stunning presentation. Don’t be tempted to skip or substitute—these essentials are the heart of this renowned cake.
- Unsalted butter (1/2 cup, softened): Provides a rich, tender crumb that makes every bite melt in your mouth.
- Semisweet chocolate (4 ounces, chopped + 4 ounces for glaze): The cornerstone of Sacher Torte’s deep flavor, so use good-quality chocolate for the best result.
- Powdered sugar (1/2 cup): Creams smoothly with butter to build a delicate sweetness in the cake.
- Large eggs (4, separated): Whites whipped for lift, yolks stirred in for richness—both are absolutely essential for the cake’s signature structure.
- Granulated sugar (1/2 cup): Helps the meringue (whipped egg whites) achieve that perfect, glossy stiffness.
- All-purpose flour (3/4 cup): The base that brings everything together, giving the cake just enough structure.
- Salt (1/8 teaspoon): Turns up all the flavors and helps stabilize the whipped egg whites.
- Apricot jam (1 cup): The iconic sweet-sharp filling and coating that brightens every forkful.
- Water (1 tablespoon): Loosens the jam for easy spreading and a glossy finish.
- Heavy cream (1/2 cup, for glaze): Turns melted chocolate wonderfully pourable and shiny for that classic finish.
How to Make Sacher Torte
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F (175°C) and take a moment to grease and line the bottom of a 9-inch springform pan with parchment paper. This little bit of advance work ensures your Sacher Torte slides out perfectly, keeping those layers pristine and elegant.
Step 2: Melt the Chocolate
Place 4 ounces of chopped semisweet chocolate in a heatproof bowl set over simmering water. Stir until it’s melted and smooth, then let it cool slightly while you tackle the rest of your preparations. This melt-and-cool method gives the Sacher Torte its signature velvety texture.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter and powdered sugar together until the mixture is light, fluffy, and almost cloudlike. Creaming well at this stage traps air, which helps the cake rise and stay moist.
Step 4: Add the Yolks and Melted Chocolate
One by one, beat in the egg yolks, allowing each to fully incorporate before adding the next. Next, pour in your cooled melted chocolate and mix until the batter is gleaming and smooth. The batter should smell positively irresistible by now!
Step 5: Whip the Egg Whites
In a separate bowl, whip the egg whites with a pinch of salt until just soft peaks form, then add the granulated sugar gradually. Keep whisking until stiff, glossy peaks appear. This step is the secret to Sacher Torte’s airy-yet-fudgy crumb.
Step 6: Fold Together and Add Flour
Gently fold the whipped egg whites into the chocolate base in three parts, taking care not to deflate all that beautiful volume. Sift the flour over the top and fold in until just combined—overmixing is the enemy of tender cake!
Step 7: Bake
Pour your lush batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Slice and Fill
Once the cake is cool, carefully slice it horizontally to create two even layers. In a small saucepan, warm the apricot jam with a bit of water until smooth, then (if you’d like) strain out any bits for a silky texture. Spread a generous layer of warm jam over the bottom half, stack the second layer, and coat the entire cake in more jam for that beautiful sheen and gentle tartness Sacher Torte is loved for.
Step 9: Make the Chocolate Glaze
Heat the heavy cream in a small saucepan until just simmering, then pour over the remaining 4 ounces of chopped chocolate. Let it stand for a minute, then stir delicately until you have a glossy, smooth glaze. Pour this dreamy chocolate veil over the cake, letting it cascade down the sides.
Step 10: Let Set and Serve
Allow your Sacher Torte to rest so the glaze can set before slicing. This short wait is well worth it—the finished cake is a true showstopper, glistening and perfectly layered from top to bottom.
How to Serve Sacher Torte
Garnishes
Traditionally, a cloud of unsweetened whipped cream is all you need to complement Sacher Torte’s richness. A sprinkle of cocoa or a single candied orange peel on the plate adds flair without stealing the spotlight.
Side Dishes
This elegant cake is hospitality incarnate, so serve it alongside an espresso or strong coffee to highlight its deep chocolate notes. A small cup of black tea with lemon can also cut through the decadence for a lighter pairing.
Creative Ways to Present
For a modern spin, try cutting Sacher Torte into slim wedges and arranging them in a fan shape on a platter. Or serve individual mini cubes on dessert spoons with a dab of jam in the center for a passed dessert at a party.
Make Ahead and Storage
Storing Leftovers
Sacher Torte keeps beautifully—just cover it tightly with plastic wrap or store in an airtight container at room temperature for up to two days. For longer storage, refrigerate, though be sure to let slices come to room temperature before serving for the best texture and flavor.
Freezing
To freeze, wrap individual slices or the whole cake tightly in both plastic wrap and foil. Sacher Torte freezes well for up to three months. Thaw overnight in the refrigerator, then allow to come to room temperature before enjoying.
Reheating
While Sacher Torte is best served at room temperature, you can very gently warm individual slices in the microwave for 10-second bursts to take off the chill. Avoid overheating, as this can cause the glaze to lose its sheen.
FAQs
What makes Sacher Torte different from other chocolate cakes?
Sacher Torte is uniquely Austrian in its combination of dense, chocolatey sponge and a tart layer of apricot jam. Unlike standard chocolate cakes, it’s topped with a glossy chocolate glaze and is known for its subtle interplay of bittersweet and fruity notes.
Can I use a different jam if I don’t have apricot?
True Sacher Torte is defined by apricot jam, but in a pinch, a good-quality raspberry preserves will bring a similar tartness. Still, apricot is the iconic choice and really gives this dessert its signature character.
Why is my cake layer dry or crumbly?
Overbaking or overmixing can both lead to a dry Sacher Torte. Be sure to keep a close eye on the cake as it bakes, and gently fold the ingredients together, stopping as soon as they’re combined.
Is it necessary to let Sacher Torte rest overnight?
Allowing your cake to rest overnight does wonders for the flavor—giving the chocolate and apricot time to meld while the glaze sets to a soft, shiny finish. It’s worth the patience and makes slicing even neater the next day.
Can I make this recipe gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour—the Sacher Torte batter is quite forgiving and stays moist, making it suitable for gluten-free adaptations.
Final Thoughts
There’s a certain magic in baking Sacher Torte at home—the kitchen rich with the scent of chocolate and apricot, and the thrill of slicing into those luscious layers. I hope you’ll give this timeless treat a try and share that little bit of Viennese elegance with the people you love most.
Print
Sacher Torte Recipe
- Total Time: 1 hour 10 minutes (plus cooling and setting time)
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of a classic Austrian dessert with this Sacher Torte recipe. Layers of moist chocolate cake sandwiched with apricot jam, finished with a glossy chocolate glaze, this iconic dessert is sure to impress.
Ingredients
Cake:
- 1/2 cup unsalted butter, softened
- 4 ounces semisweet chocolate, chopped
- 1/2 cup powdered sugar
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup apricot jam
- 1 tablespoon water
Chocolate Glaze:
- 4 ounces semisweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan.
- Melt chocolate: Melt the semisweet chocolate in a heatproof bowl over simmering water.
- Cream butter and sugar: Cream butter and powdered sugar until fluffy, then mix in egg yolks and melted chocolate.
- Whip egg whites: In a separate bowl, whip egg whites with sugar until stiff peaks form.
- Combine: Gently fold egg whites into chocolate mixture, then fold in flour. Pour batter into pan and bake.
- Assemble: Slice cake, spread apricot jam between layers. Coat with jam and glaze.
Notes
- Pair with unsweetened whipped cream.
- Best enjoyed the next day for developed flavors.
- Store covered at room temperature or refrigerate for longer storage.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
