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Loading...The Sachertorte is Vienna's most iconic chocolate cake, invented in 1832 by apprentice chef Franz Sacher. It features a dense, almond-laced chocolate sponge split and layered with smooth apricot jam, then cloaked in a glossy dark chocolate glaze. Despite its elegant restaurant pedigree, it is well within reach of a home baker with quality chocolate and patience.
Prep Time35 mins
Cook Time45 mins
Total Time80 mins
Servings10
Yield10 slices
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 15 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 38 gSugar
- 6 gProtein
- 95 mgSodium
- 220 mgPotassium
- 60 mgCalcium
- 3.5 mgIron
- 3 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the chocolate sponge
- 6 oz (170 g) bittersweet dark chocolate (70% cacao), chopped
- 6 oz (170 g) unsalted butter, softened
- 1/2 cup (60 g) ground blanched almonds
- 6 large eggs, separated and at room temperature
- 3/4 cup (150 g) granulated sugar, divided
- 1 cup (125 g) all-purpose flour, sifted
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
For the apricot filling
- 1 cup (300 g) smooth apricot preserves or jam
- 2 tbsp water or apricot brandy
For the dark chocolate glaze
- 7 oz (200 g) bittersweet dark chocolate (60-70% cacao), finely chopped
- 2/3 cup (160 ml) heavy whipping cream
- 2 tbsp (30 g) unsalted butter
Directions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round springform pan, line the bottom with parchment, and dust the sides lightly with cocoa powder.
- Melt the chopped chocolate with the butter in a heatproof bowl set over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes, then stir in the ground almonds and vanilla.
- In a large bowl, beat the egg yolks with half the sugar until pale and thick, about 3 minutes. Slowly stream the cooled chocolate mixture into the yolks, whisking constantly until fully combined.
- In a separate clean bowl, beat the egg whites with the salt to soft peaks. Gradually add the remaining sugar and beat to stiff, glossy peaks.
- Whisk about one-third of the whites into the chocolate mixture to lighten it, then gently fold in the remaining whites in two additions. Finally, sift the flour over the top and fold in just until no streaks remain.
- Pour the batter into the prepared pan, smooth the top, and bake for 40-45 minutes, until a skewer inserted in the center comes out with moist crumbs but no wet batter. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Using a long serrated knife, carefully slice the cake horizontally into two even layers. Warm the apricot preserves with the water or brandy in a small saucepan until loose, then spread three-quarters over the bottom layer. Place the top layer on, cut side down, and brush the remaining preserves over the entire top and sides of the cake. Chill for 30 minutes.
- For the glaze, heat the cream just to a simmer in a small saucepan. Pour it over the chopped chocolate in a bowl, let stand 1 minute, then whisk until smooth. Stir in the butter until glossy. Let the glaze cool for 5-10 minutes so it thickens slightly to a pourable consistency.
- Place the chilled cake on a wire rack set over a tray. Pour the glaze onto the center of the cake and gently spread it to the edges, letting it drip down the sides naturally. Do not touch the surface once poured.
- Refrigerate the cake for at least 1 hour, or preferably overnight, to set the glaze. Slice with a hot, dry knife and serve with lightly sweetened whipped cream, the traditional Viennese accompaniment.
Cook’s Notes
- Use the best chocolate you can find – this cake is essentially chocolate, and quality is non-negotiable. Aim for 60-70% cacao bars from a chocolate maker rather than chocolate chips.
- Do not overbake the sponge. A Sachertorte should be just barely set and slightly fudge-like in the center; it will continue to firm up as it cools and firms further after chilling.
- Warming the apricot jam with a splash of brandy (or even just water) helps it spread in a thin, even layer without tearing the delicate cake. Strain it first if it has large fruit chunks.
- For the glossiest glaze, make sure the cream is just barely simmering and let it sit on the chocolate for a full minute before whisking. Avoid stirring while it sits so the chocolate melts gently.
- Traditionally served with unsweetened whipped cream (Schlagobers) and a small cup of black coffee, balancing the cake's intense richness.
