The Sachertorte is Vienna’s most famous culinary export—a dense, rich chocolate cake with a thin layer of apricot jam, all enrobed in a flawless, glossy dark chocolate glaze. Created in 1832 by Franz Sacher for Prince Metternich, this legendary cake has been delighting chocolate lovers for nearly two centuries.
The authentic version is surprisingly simple: a tender chocolate cake, not too sweet, with the subtle brightness of apricot cutting through the richness, all wrapped in a perfectly smooth chocolate glaze.
Served with a dollop of unsweetened whipped cream, it’s pure Viennese elegance. This recipe walks you through creating this classic at home.
Instructions
Prep and Preheat
Preheat your oven to 325°F (165°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
Melt the Chocolate
Place the chopped chocolate in a heatproof bowl. Melt over a double boiler or in the microwave in 30-second bursts, stirring until smooth. Let cool slightly.
Cream Butter and Half the Sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with half the sugar (¼ cup / 50g) until light and fluffy, about 3-4 minutes.
Add Egg Yolks
Add the egg yolks one at a time, beating well after each addition. Beat in the melted chocolate and vanilla until smooth.
Combine Dry Ingredients
In a small bowl, whisk together the flour, ground almonds, and salt.
Whip Egg Whites
In a separate clean bowl with clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar, beating until stiff, glossy peaks form.
Fold in Dry Ingredients
Gently fold the flour mixture into the chocolate mixture until just combined.
Fold in Egg Whites
Gently fold in the whipped egg whites in three additions, being careful not to deflate the batter. The batter will be light and airy.
Bake
Pour the batter into the prepared pan and spread evenly. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Split the Cake
Once completely cool, use a long serrated knife to slice the cake horizontally into two even layers.
Prepare the Apricot Jam
In a small saucepan, warm the apricot jam with water or brandy over low heat, stirring until smooth and spreadable. Strain through a fine-mesh sieve to remove any lumps.
Assemble the Cake
Place one cake layer on a serving plate. Brush or spread half the warm apricot jam over the top. Place the second layer on top and brush with the remaining jam, covering the top and sides of the cake. This thin layer of jam helps the glaze adhere. Let the jam set for about 30 minutes.
Make the Chocolate Glaze
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate, let sit for 2 minutes, then whisk until smooth. Stir in corn syrup if using for extra shine. Let cool until slightly thickened but still pourable, about 5-10 minutes.
Glaze the Cake
Place the cake on a wire rack over a baking sheet (to catch drips). Pour the glaze over the center of the cake, allowing it to flow evenly over the top and down the sides. Use an offset spatula to gently smooth if needed. Let the glaze set at room temperature.
Decorate (Optional)
If desired, pipe “Sacher” in melted chocolate on top, or decorate with chocolate curls.
Serve
Serve at room temperature with a generous dollop of unsweetened whipped cream.
Pro-Tips for Sachertorte Perfection
- Use High-Quality Chocolate: The flavor of this cake depends entirely on the chocolate. Use the best you can find.
- Room Temperature Ingredients: Cold egg whites won’t whip properly. Let them warm up first.
- Don’t Overbake: The cake should be moist and dense. Start checking at 45 minutes.
- Apricot Jam is Essential: Don’t substitute—the bright, tangy apricot is the perfect contrast to the rich chocolate.
- Strain the Jam: Removing lumps ensures a smooth layer.
- Glaze at the Right Consistency: The glaze should be thick but pourable—like warm honey. Test on the side of the bowl first.
- Serve with Unsweetened Whipped Cream: It’s traditional and essential for balancing the richness.
- Make Ahead: Sachertorte actually improves after a day or two. Store at room temperature.
This Authentic Sachertorte is Vienna’s famous chocolate cake, absolutely perfect.
