If you have a sweet tooth and love classic European desserts, this Sacher Torte Recipe is an absolute treasure to add to your collection. This rich, moist chocolate cake layered with apricot jam and enveloped in a silky chocolate glaze captures the perfect harmony of tart fruitiness and decadent chocolate. It’s a timeless Austrian treat that not only tastes heavenly but also impresses any guest at your table. From its tender crumb to its glossy finish, every bite of this Sacher Torte Recipe feels like a warm hug wrapped in chocolate and tradition.
Ingredients You’ll Need
Gathering the ingredients for this Sacher Torte Recipe is refreshingly straightforward. Each component plays a crucial role in building the cake’s luscious texture and deep flavor—simple staples that come together to create something extraordinary.
- Unsalted butter (1/2 cup, softened): Provides a creamy richness that enhances the cake’s tender crumb.
- Powdered sugar (1/2 cup): Adds smooth sweetness and helps create a fluffy batter when creamed with butter.
- Large eggs (6, separated): Separate yolks enrich the batter, while whipped whites lighten the texture.
- Vanilla extract (1 teaspoon): Infuses the cake with a subtle aromatic warmth.
- Bittersweet chocolate (4 ounces melted, plus 5 ounces chopped): The star ingredient delivering that signature deep chocolate flavor and shine for the glaze.
- Granulated sugar (1 cup): Sweetens the fluffy egg whites to achieve the perfect meringue lift.
- All-purpose flour (1 cup): Provides structure without weighing the cake down.
- Salt (1/4 teaspoon): Balances sweetness and enhances all the other flavors.
- Apricot jam (3/4 cup, warmed): Adds a fruity tartness that contrasts beautifully with the chocolate.
- Heavy cream (1/2 cup): Mixed with chopped chocolate to create a smooth, glossy glaze.
How to Make Sacher Torte Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly flour the sides. This preparation ensures that your cake comes out perfectly shaped and doesn’t stick, setting the foundation for a flawless bake.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter with the powdered sugar until the mixture is light and fluffy. This step is key to infusing air into your batter, which helps your Sacher Torte achieve that delicate, tender crumb everyone loves.
Step 3: Blend in Egg Yolks, Vanilla, and Chocolate
Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract and the cooled melted bittersweet chocolate. These ingredients lend the cake its rich flavor and luscious texture, laying down the chocolatey heart of the recipe.
Step 4: Whip Egg Whites to Stiff Peaks
In a separate bowl, whip the egg whites with a pinch of salt until they start to form soft peaks. Gradually add granulated sugar while continuing to beat until you reach stiff, glossy peaks. This meringue step is crucial—it lightens the dense chocolate batter and gives the cake a wonderful lift.
Step 5: Fold and Incorporate Flour
Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then carefully fold in the remaining whites. Sift the flour over the batter and fold it in with care until just combined. This delicate folding technique ensures your cake remains airy and moist without collapsing.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Patience here pays off, as a fully cooled cake layers beautifully with the filling.
Step 7: Layer with Apricot Jam
Carefully slice the cooled cake horizontally into two layers. Spread a thin, even layer of warm apricot jam over the bottom half, then gently replace the top layer. Spread more apricot jam over the sides and top. This fruity layer is what sets the Sacher Torte Recipe apart, providing a perfect balance to the chocolate richness.
Step 8: Finish with Chocolate Glaze
To make the glaze, heat the heavy cream until it’s just steaming, then pour it over the chopped bittersweet chocolate. Let it sit for a minute, then stir until smooth. Allow the glaze to cool slightly before pouring it evenly over the cake, covering the entire top and sides. Let it set before serving to achieve that iconic shiny finish.
How to Serve Sacher Torte Recipe
Garnishes
Sachertorte shines on its own but adding a dollop of unsweetened whipped cream creates that authentic touch. Fresh berries or a light dusting of cocoa powder can also elevate its presentation and flavor, adding bursts of freshness or an elegant finish to each slice.
Side Dishes
This cake pairs beautifully with a cup of strong black coffee or rich espresso, which cuts through the sweetness and highlights the chocolate’s complexity. A simple scoop of vanilla ice cream or a drizzle of raspberry coulis can also add an exciting contrast and round out the dessert experience.
Creative Ways to Present
For a special occasion, turn your Sacher Torte into mini individual cakes by cutting into smaller rounds and glazing each separately. You can also decorate with edible gold leaf or chocolate shavings for a festive look. Whether served as a centerpiece cake or elegant petite desserts, this recipe promises stunning results every time.
Make Ahead and Storage
Storing Leftovers
Your Sacher Torte will stay fresh at room temperature for 1 to 2 days if covered lightly with plastic wrap or stored in an airtight container. This keeps the cake moist and preserves the glossy chocolate glaze without drying out.
Freezing
For longer storage, wrap the cake tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw it overnight in the refrigerator and bring to room temperature before serving. Freezing is a great option to prepare this dessert ahead of time for celebrations.
Reheating
If you prefer your Sacher Torte slightly warm, place individual slices in a low-temperature oven (around 300°F) for 5 to 10 minutes. Avoid microwaving, as it can cause the glaze to lose its shine and the texture to become soggy. Gentle warming enhances the chocolate aroma and melts the jam slightly for extra indulgence.
FAQs
Can I substitute the apricot jam with another fruit preserve?
Absolutely! While apricot jam is traditional, you can try raspberry or cherry preserves for a different but equally delightful fruity tang. Just choose a smooth jam to keep the cake layers even.
What type of chocolate works best for this recipe?
Bittersweet chocolate is ideal because it offers balanced richness without being overly sweet, allowing the tartness of the apricot jam to shine. Avoid using milk chocolate, as it can make the cake too sweet and less defined.
Is it necessary to separate the eggs?
Yes, separating eggs is important for this recipe. Beaten egg whites incorporated carefully into the batter give the Sacher Torte its light, airy texture, which balances the dense chocolate layers perfectly.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that works well for baking. Keep in mind that textures may vary slightly, but the flavor will remain delicious.
How far in advance can I make Sacher Torte?
This cake benefits from making it a day ahead. The flavors meld beautifully when resting overnight, and the glaze firms up to a beautiful shine. Just keep it covered at room temperature or refrigerated for longer freshness.
Final Thoughts
Nothing quite compares to the charm and taste of this Sacher Torte Recipe. It’s a dessert that carries stories and traditions but remains remarkably accessible for any home baker. Don’t hesitate to try it yourself—whether for a special celebration or a cozy evening treat, it’s guaranteed to become a cherished favorite in your kitchen.
Print
Sacher Torte Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Description
Sacher Torte is a classic Austrian chocolate apricot cake featuring a dense, moist chocolate sponge layered with rich apricot jam and covered in a smooth chocolate glaze. This elegant dessert combines the indulgence of bittersweet chocolate with the fresh sweetness of apricot, perfect for special occasions or a sophisticated treat.
Ingredients
For the cake:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup powdered sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, melted and cooled
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
For the filling:
- 3/4 cup apricot jam, warmed and strained if chunky
For the glaze:
- 5 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly flour the sides to ensure easy release after baking.
- Cream butter and sugar: In a large bowl, cream the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender crumb for the cake.
- Add yolks and chocolate: Beat in the egg yolks one at a time for proper incorporation, then mix in the vanilla extract and the cooled melted bittersweet chocolate until fully combined.
- Beat egg whites: In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks develop, providing structure to the cake.
- Fold mixtures: Gently fold one-third of the egg whites into the chocolate batter to lighten it. Then fold in the remaining egg whites carefully to preserve the airy texture. Sift the flour over the batter and fold it in gently until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Slice and fill: Once the cake is fully cooled, carefully slice it horizontally into two even layers. Spread a thin, even layer of warmed apricot jam over the bottom half, then replace the top layer. Spread more apricot jam over the top and sides of the cake for moisture and flavor.
- Prepare glaze: Heat the heavy cream until it is just steaming. Pour the hot cream over the chopped bittersweet chocolate and let it sit for one minute to melt. Stir the mixture until smooth and glossy. Allow it to cool slightly but remain pourable.
- Glaze the cake: Pour the chocolate glaze over the cake, covering the top and sides evenly with a smooth layer. Let the glaze set at room temperature before serving to achieve a polished finish.
Notes
- Sacher Torte is best made a day in advance to allow the flavors to meld for a richer taste.
- Serve with unsweetened whipped cream for a traditional Austrian presentation.
- Store at room temperature for 1–2 days or refrigerate for longer freshness.
