Authentic Sacher Torte Recipe: Bake the Famous Austrian Chocolate Cake at Home

Prepare to embark on a delightful culinary journey to Vienna with our authentic Sacher Torte recipe! This iconic Austrian chocolate cake, renowned worldwide for its rich flavor, elegant dark chocolate glaze, and vibrant apricot jam filling, is more than just a dessert—it’s a piece of history and a symbol of Austrian confectionery.

If you’ve ever dreamt of recreating this masterpiece in your own kitchen, your search ends here. We’ve compiled a meticulously detailed guide to help you bake a truly wonderful Sacher Torte, complete with two distinct glaze variations to suit your preference. Whether you’re an experienced baker or a passionate beginner, our straightforward steps will ensure a delicious and impressive result.

Our Sacher Torte is a symphony of flavors and textures, featuring a beautifully dark, shiny icing that encases a wonderfully moist chocolate cake. The layers of rich dough are generously infused with a bright apricot jam, creating a harmonious balance that is truly unforgettable. Serve a delicious slice of this Sacher cake with a generous dollop of unsweetened whipped cream for the perfect ensemble in terms of both looks and taste. The contrast between the intense chocolate, fruity apricot, and light cream is simply divine.

As a proud Austrian, I am passionate about sharing authentic Austrian recipes and making them accessible for home cooks. With our collection of recipes, you can always enjoy a piece of Austria, no matter where you are in the world. This Sacher Torte is a prime example of the rich culinary heritage that Austria has to offer, and I’m thrilled to guide you through its creation.

The Storied History of the World’s Most Famous Cake

“But don’t let him disgrace me tonight!” These were the words of Prince Metternich in 1832, unknowingly launching the legendary success story of the Original Sacher Torte. When the court’s head chef fell ill and a special dessert was needed for a royal banquet, a young, ambitious 16-year-old apprentice named Franz Sacher stepped up to the challenge. His creation was nothing short of a masterpiece – the Original Sacher-Torte.

To this very day, the Original Sacher-Torte is meticulously handmade in the Original Sacher-Torten Manufaktur in Vienna, following Franz Sacher’s secret original recipe. It is traditionally savored with a side of unsweetened whipped cream, known in Austria as “Schlagobers.” This rich history adds a layer of charm and authenticity to every bite of this classic chocolate cake, connecting you to centuries of Viennese tradition. For more fascinating details, you can visit Sacher.com.

An exceptional quality of this exquisite cake is its remarkable longevity. Unlike many fresh desserts, the Sacher Torte maintains its superb juiciness and excellent flavor for an extended period, often up to two weeks when stored properly. This makes it an ideal choice for making ahead of special occasions or for gifting to loved ones.

Indeed, this beautiful and delicious cake is perfectly suitable as a heartfelt gift for Valentine’s Day, Mother’s Day, or any celebration where a touch of elegance and indulgence is desired. Its rich flavor and impressive presentation are sure to delight anyone who receives it.

For those eager to explore more culinary treasures from the heart of Europe, you can find a wealth of authentic and delicious Austrian recipes in our dedicated “Austrian food recipes” category. Expand your baking repertoire and bring the taste of Austria into your home!

🥘 Ingredients for Your Homemade Sacher Torte

Crafting the perfect Sacher Torte begins with selecting high-quality ingredients. Here’s what you’ll need for each component of this classic Austrian chocolate cake:

For the Rich Chocolate Dough

• Butter – Make sure it’s softened to room temperature for smooth creaming.
• Chocolate couverture – Opt for dark chocolate with a high cocoa content (at least 60-70%) for a deep, intense chocolate flavor that is characteristic of an authentic Sacher Torte.
• Fine granulated sugar – For sweetness and texture.
• Salt – A pinch enhances all the flavors.
• Eggs – Separated into yolks and whites; they provide structure and lightness.
• Flour – All-purpose flour is suitable for this cake.
• Optional: Vanilla bean pulp – Scraped from a fresh vanilla bean for an aromatic depth.

For the Sweet Apricot Filling

• Apricot jam, sieved – This is the signature fruity counterpoint to the rich chocolate. Sieving ensures a smooth, luscious filling. Its bright, tart notes pair incredibly well with the dark chocolate dough, preventing the cake from being overly sweet.

For the Iconic Chocolate Glaze (Two Options)

You have two choices for the chocolate glaze, allowing you to customize the sweetness of your Sacher Torte:

Option 1: Classic Unsweetened Chocolate Glaze (Less Sweet)

• Dark chocolate couverture – Again, a high cocoa content is key for a truly luxurious and less sweet finish.
• Whipped cream – Heavy cream (or whipping cream) will be combined with chocolate to create a ganache-like glaze.

Option 2: Traditional Sacher Glaze (Sweeter, for a shinier finish)

• Sugar – Granulated sugar to create a syrup base.
• Dark chocolate couverture – A high cocoa content still works best for quality.
• Water – To make the sugar syrup.
• Optional: Apricot jam primer (also called apricot glaze primer) – While the Sacher glaze itself is sweeter, an additional apricot primer (which is basically a thin layer of cooked apricot jam) applied before the chocolate glaze can contribute to a smoother, shinier surface and extra apricot flavor. (Note: this makes the Sacher Torte much sweeter overall).

For Garnish

• Whipped cream, unsweetened – Essential for serving, providing a light, refreshing contrast to the rich cake.

Refer to the recipe card below for precise quantities and measurements.

🔪 Step-by-Step Instructions to Bake Your Sacher Torte

Follow these detailed steps carefully to achieve a perfectly baked and beautifully glazed Sacher Torte.

Step 1 – Preliminary Preparations

Before you begin mixing, some important groundwork is needed. Start by carefully separating the yolks and whites of the seven eggs. Ensure no yolk gets into the whites, as this will prevent them from whipping up properly. Next, melt your chocolate couverture. This can be done gently in a water bath (bain-marie) or, if you have one, a tempering device for precise control. Preheat your oven to 338 °F (approximately 170 °C) so it’s ready when your batter is.

Step 2 – Crafting the Moist Cake Dough

In a spacious mixing bowl, ideally the one from your stand mixer, combine the softened butter, the cooled melted chocolate, 5 ounces (140g) of fine granulated sugar, and a pinch of salt. These ingredients form the base of your rich chocolate cake. If you’re using it, now is the time to add the aromatic pulp from a scraped vanilla bean for an extra layer of flavor.

Using the whisk attachment, beat these ingredients together until the mixture becomes wonderfully light and fluffy, almost pale in color. While this is happening, gradually add the egg yolks to the butter-chocolate mixture, ensuring each one is fully incorporated before adding the next. Simultaneously, in a separate, clean bowl, whip the egg whites with ⅜ cup (60g) of refined granulated sugar until they form very stiff, glossy peaks. This step is crucial for the cake’s light texture.

Once the egg whites are stiff, gently fold them into the chocolate mixture using a spatula. Be careful not to deflate the air you’ve incorporated; this is what gives the Sacher Torte its characteristic texture. Finally, sift the all-purpose flour directly over the cake batter and carefully fold it in until just combined. Overmixing at this stage can lead to a tough cake, so mix until no streaks of flour remain.

Step 3 – Baking the Sacher Torte to Perfection

Line your springform pan with parchment paper to prevent sticking and ensure easy removal. Pour the prepared batter into the pan and gently smooth the top with a spatula. For the first 15 minutes of baking, leave your oven door slightly ajar. A helpful tip here is to simply clamp a wooden spoon in the oven door opening; this prevents the door from accidentally closing completely and allows steam to escape, contributing to a better rise and texture.

After 15 minutes, close the oven door and continue baking for another 60 minutes. To check for doneness, insert a wooden skewer into the center of the cake. If it comes out clean with no wet batter attached, your cake is ready. Carefully remove the cake from the oven, turn it out onto a wire cake rack, and allow it to cool completely before proceeding to the next step. Patience during cooling prevents the cake from breaking when sliced.

Step 4 – Assembling Your Sacher Torte with Apricot Jam

Once the chocolate cake has fully cooled, it’s time to assemble your Sacher Torte. Using a long, sharp serrated knife, carefully slice the cake horizontally in half. A long knife is key to making a clean, even cut without tearing the delicate chocolate crumb. Take your time to ensure the layers are as uniform as possible.

Now for the star filling: apricot jam. To make it easily spreadable, gently heat the jam in a small saucepan over low heat or briefly in the microwave. This will loosen its consistency, allowing it to be evenly distributed. Spread the warm apricot mixture generously over the bottom cake layer, ensuring it covers the surface right to the edges. Then, carefully place the second cake layer on top, gently pressing down to create an even sandwich. If you’re a fan of rich chocolate cakes but prefer something without apricot, you might also enjoy a delicious Matilda chocolate cake!

Step 5 – The Signature Dark Chocolate Icing

For our recipe, we’ve chosen a simpler, unsweetened chocolate icing to truly highlight the high-quality dark chocolate and allow the apricot notes to shine without excessive sweetness. To prepare this glaze, combine the chocolate couverture pieces and heavy whipping cream in a saucepan. Heat slowly over medium-low heat, stirring constantly, until the chocolate is fully melted and the mixture is smooth and glossy. Bring it to a brief boil, then immediately remove it from the heat to prevent scorching.

With the warm chocolate glaze ready, carefully pour it over the top of the assembled cake, allowing it to slowly drip down the sides. Use an angled palette knife or a pastry spatula to gently spread the glaze evenly across the top and down the sides until the entire cake is covered in a beautiful, dark, shiny chocolate icing. Work quickly but precisely, as the glaze will begin to set as it cools. Allow the glaze to set completely before slicing, preferably by chilling the cake for a while.

Step 6 – Serving Your Homemade Sacher Torte

Once the chocolate glaze has set, your authentic Sacher Torte is ready to be served. Slice a generous piece and present it with a large, elegant dollop of unsweetened, stiffly whipped cream. This classic pairing is not just for tradition; the cool, light cream perfectly balances the richness of the chocolate and the sweetness of the apricot. Enjoy this magnificent dessert with a freshly brewed cup of coffee, and let each bite transport you to a quaint Viennese cafe.

🍑 Sacher Torte Variations & Enhancements

While the classic Sacher Torte is beloved, you can explore slight variations, particularly with the glaze and apricot layers, to fine-tune your cake to your personal preference.

Traditional Chocolate Glaze a la Sacher (Sweeter Version)

For those who prefer a sweeter and often shinier chocolate coating, the traditional Sacher glaze involves a sugar syrup. To prepare, combine 1 ½ cups of fine granulated sugar, 1 ½ cups of dark chocolate couverture, and ½ cup of water in a saucepan. Bring this mixture to a boil over medium heat, stirring constantly, until the sugar is fully dissolved and the chocolate is melted. Continue to cook and stir until the glaze thickens slightly. You can test its consistency by dipping a wooden spoon and letting the glaze run off – it should form a thin layer, only a few millimeters thick, on the back of the spoon. If the glaze becomes too thick, you can thin it with a few drops of warm sugar syrup or water until the desired consistency is achieved. This glaze provides a distinct snap when set and a pronounced sweetness.

Apricot Jam Primer (for Extra Shine and Flavor)

An optional step, often employed for an exceptionally smooth and shiny glaze, is applying an apricot jam primer. This additional layer, applied before the chocolate glaze, helps to create a perfectly even surface and can prevent the chocolate from cracking. To make it, combine ½ cup of fine granulated sugar, ⅓ cup of water, and 1 teaspoon of lemon juice in a saucepan. Bring to a boil, stirring until the sugar dissolves. Add 7.4 oz of apricot jam and continue stirring while bringing the mixture back to a boil. Once hot and smooth, strain the mixture to remove any fruit pieces, then brush this warm, thin apricot glaze over the entire cake before applying the chocolate icing. Be aware that this primer will make the Sacher Torte notably sweeter.

🍽 Essential Equipment for Baking Sacher Torte

Having the right tools makes all the difference when baking a classic like the Sacher Torte. Here’s a list of equipment you’ll need:

• Springform pan (30 cm // 12 inch) – Essential for easy cake removal.
• Parchment paper – To line the pan and prevent sticking.
• Food processor (or stand mixer with whisk attachment) – For efficiently creaming butter and sugar, and whipping egg whites.
• Mixing bowls – Several bowls for separating ingredients and mixing different components.
• Saucepan – For melting chocolate and preparing the jam/glaze.
• Wooden spoon – For stirring and holding the oven door ajar.
• Pastry spatula – Useful for smoothing batter and applying glazes.
• Angled palette knife – Ideal for evenly spreading the apricot filling and the final chocolate icing.
• Tablespoon – For measuring and stirring.
• Sieve – For sifting flour and ensuring smooth jam.
• Cake rack – For cooling the baked cake and allowing excess glaze to drip off.

🌡 Storage & Shelf Life of Sacher Torte

One of the fantastic attributes of the Sacher Torte is its impressive shelf life. Your beautifully crafted Sachertorte will remain fresh, moist, and delicious for up to two weeks when stored properly under a cake cover at room temperature. This makes it an excellent dessert for preparing in advance or enjoying over several days.

🙋🏻 Frequently Asked Questions About Sacher Torte

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📖 Recipe: Authentic Sacher Torte

Sacher Torte

Nora

Our Sacher Torte impresses with its beautiful dark shiny icing and wonderfully moist dough infused with apricot jam. Serve a delicious slice of Sacher cake with a dollop of whipped cream; this cake makes for a perfect ensemble in terms of looks and taste!

5 from 71 votes

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Prep Time

45 minutes mins

Baking Time

1 hour hr 15 minutes mins

Total Time

2 hours hrs

Course
Cake, Dessert

Cuisine
Austrian

Servings

12 Slices

Calories

424 kcal

Equipment

• Springform pan 30 cm // 12 inch
• Parchment Paper
• Food processor
• Mixing bowls
• Saucepan
• Wooden spoon
• Pastry spatula
• An angled palette for spreading the filling and for the chocolate icing
• Tablespoon
• Sieve
• Cake rack

Ingredients

 

 

Dough

• 5 oz Butter soft
• 1 cup Chocolate couverture with high cocoa content
• 1 cup Fine crystal sugar
• 1 pinch Salt
• 7 Eggs
• 1 cup AP Flour

Filling

• 3 tablespoon Apricot jam

Glaze

• 1 ¼ cups Chocolate glaze
• ½ cup Whipped cream

Instructions

 

• Separate the eggs into yolks and whites.
  7 Eggs
• Melt the chocolate couverture gently in a water bath (bain-marie) or a tempering device, if available. Let it cool slightly before combining with other ingredients.
  1 cup Chocolate couverture
• Preheat your oven to 338 °F (about 170 °C). Prepare a 30 cm (12-inch) springform pan by lining the bottom with parchment paper.
• In a large mixing bowl (preferably from a food processor or stand mixer), add the softened butter, the cooled melted chocolate, 140g (approx. 5oz) of fine granulated sugar, and a pinch of salt. Beat these ingredients with the whisk attachment until the mixture is very fluffy and light.
  5 oz Butter, 1 cup Chocolate couverture, 1 cup Fine crystal sugar, 1 pinch Salt
• Gradually add the egg yolks to the chocolate-butter mixture, ensuring each yolk is fully incorporated before adding the next.
• In a separate, clean bowl, whip the egg whites with ⅜ cup (60g) of refined granulated sugar until they are very stiff and glossy.
  1 cup Fine crystal sugar
• Gently fold the stiffly whipped egg whites into the chocolate batter in several additions, being careful not to deflate the mixture.
• Finally, sift the all-purpose flour over the cake batter and carefully fold it in until just combined and no streaks of flour are visible. Do not overmix.
  1 cup AP Flour
• Pour the batter into the prepared springform pan. Smooth the top with a spatula.
• Place the cake in the preheated oven and bake for the first 15 minutes with the oven door slightly open. You can use a wooden spoon to prop the door ajar, which helps in the cake’s rise and texture.
• After 15 minutes, close the oven door and continue baking for an additional 60 minutes.
• To check for doneness, insert a wooden skewer into the center of the cake. It should come out clean.
• Remove the cake from the oven, invert it onto a wire cake rack, and let it cool completely before attempting to slice or glaze.
• Once completely cool, use a long, sharp serrated knife to carefully cut the cake horizontally into two even layers.
• Gently warm the apricot jam in a saucepan or microwave until it’s easily spreadable. Spread this warmed apricot mixture evenly over the bottom cake layer.
  3 tablespoon Apricot jam
• Carefully place the second cake layer on top of the apricot-covered bottom layer.
• For the simple chocolate icing: Combine the chocolate glaze (couverture) and heavy whipping cream in a saucepan. Heat slowly, stirring constantly, until melted and smooth. Bring to a brief boil, then immediately remove from heat.
  1 ¼ cups Chocolate glaze, ½ cup Whipped cream
• Pour the warm chocolate glaze over the top of the cake, allowing it to drip down the sides. Use an angled palette knife to spread it evenly, ensuring the entire cake is covered in a gorgeous, shiny dark chocolate icing. Let the glaze set at room temperature or in the refrigerator.
• Serve a slice of the finished Sachertorte with a large dollop of unsweetened, stiffly whipped cream, and enjoy alongside a cup of coffee.

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Keyword
Austrian cake, chocolate cake, Sacher cake, Sacher Torte

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Nutrition values are estimates only, using online calculators. Please verify using your own data.

Serving: 1Slice
|

Calories: 424kcal
|

Carbohydrates: 58g
|

Protein: 6g
|

Fat: 21g
|

Saturated Fat: 12g
|

Polyunsaturated Fat: 1g
|

Monounsaturated Fat: 6g
|

Trans Fat: 0.4g
|

Cholesterol: 123mg
|

Sodium: 119mg
|

Potassium: 63mg
|

Fiber: 2g
|

Sugar: 45g
|

Vitamin A: 454IU
|

Calcium: 26mg
|

Iron: 1mg

⛑️ Important Food Safety Guidelines

Always prioritize food safety when cooking and baking to ensure a healthy and enjoyable experience:

• Cook all food to a minimum internal temperature of 165 °F (74 °C) where applicable.
• Avoid cross-contamination: Do not use the same utensils on cooked food that previously touched raw ingredients without proper cleaning.
• Always wash your hands thoroughly with soap and water after handling raw ingredients, especially raw meat or eggs.
• Never leave perishable food sitting out at room temperature for extended periods (generally no more than two hours).
• Never leave cooking food unattended on the stovetop or in the oven.
• When frying or cooking at high temperatures, use oils with a high smoking point to avoid the creation of harmful compounds.
• Always ensure good ventilation in your kitchen, particularly when using a gas stove, to prevent the buildup of fumes.

For further comprehensive information on safe food handling practices, please refer to the official guidelines from the Safe Food Handling – FDA.