Sacher Torte Recipe
The Sacher Torte, an iconic Austrian dessert, is a chocolate lover’s dream come true. Originating from Vienna in 1832, this rich chocolate cake layered with apricot jam and finished with a silky chocolate glaze is both elegant and indulgent. Whether you’re baking it for a special occasion or just to treat yourself, this recipe will guide you through creating a flawless Sacher Torte at home.
Ingredients
For the Cake:
- 6 large eggs, separated
- 100g (½ cup) granulated sugar
- 130g (1 cup) bittersweet chocolate, finely chopped
- 130g (1 cup) unsalted butter, softened
- 100g (¾ cup) powdered sugar, sifted
- 130g (1 cup) all-purpose flour, sifted
- 1 tsp vanilla extract
For the Filling:
- 200g (¾ cup) apricot jam, warmed and strained
For the Chocolate Glaze:
- 200g (7 oz) dark chocolate, chopped
- 125ml (½ cup) heavy cream
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 170°C (340°F). Grease and line a 9-inch round springform pan with parchment paper.
- Melt the bittersweet chocolate over a double boiler or in the microwave. Allow it to cool slightly.
- In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Mix in the cooled chocolate and vanilla extract.
- In a separate bowl, whisk the egg whites until foamy, then gradually add the granulated sugar, beating until stiff peaks form.
- Gently fold the whipped egg whites into the chocolate mixture in three parts, alternating with the sifted flour. Be careful not to deflate the batter.
Step 2: Bake the Cake
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 45–50 minutes, or until a skewer 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.
Step 3: Add the Apricot Jam Layer
- Slice the cake horizontally into two even layers using a serrated knife.
- Spread the warm apricot jam evenly over the bottom layer, then place the top layer back on. Spread a thin layer of apricot jam over the top and sides of the cake to help the glaze adhere.
Pro Tip: Strain the jam to ensure a smooth finish, as this creates a more refined texture for your cake.
Step 4: Prepare the Chocolate Glaze
- Heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Let it sit for 2 minutes, then stir until smooth.
- Allow the glaze to cool slightly until it thickens to a pourable consistency.
Step 5: Glaze the Cake
- Place the cake on a wire rack set over a baking tray to catch any drips.
- Pour the chocolate glaze over the top of the cake, letting it cascade down the sides. Use an offset spatula to smooth out any uneven spots if needed.
- Let the glaze set at room temperature for 1–2 hours, or refrigerate for a quicker set.
Pro Tip: For a professional finish, warm the glaze slightly if it thickens too much during application.
Serving and Storage
- Serve your Sacher Torte with a dollop of unsweetened whipped cream—a traditional accompaniment that balances the rich chocolate flavor.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Final Thoughts
The Sacher Torte is more than just a dessert—it’s a piece of culinary history. While it takes time and care to prepare, the end result is well worth the effort. Perfect for impressing guests or indulging in a personal treat, this cake is sure to become a favorite in your recipe collection. Enjoy your slice of Vienna!
