Imagine biting into a slice of rich, decadent chocolate cake that not only melts in your mouth but also tells a story with rich history and tradition. Chocolate lovers and baking enthusiasts, get ready to indulge in one of the most iconic desserts the world has to offer—the Sachertorte. This Austrian classic is not just a cake; it’s a slice of history, a masterpiece of chocolatey perfection, and a challenge worth taking for any foodie.
The Rich History of Sachertorte
The Sachertorte is much more than just a cake—it’s a cultural treasure born in Vienna, Austria, in 1832. Created by a teenage apprentice chef, Franz Sacher, for Prince Metternich, the cake quickly became crown jewel of any gathering.
To this day, the Sachertorte remains a centerpiece of Austrian culinary tradition, served at Vienna’s famous Café Sacher and cherished worldwide for its extraordinary flavor and elegant presentation. Now, you can make this iconic dessert in your own kitchen—using the original Sachertorte recipe that has captured hearts for nearly two centuries.
Ingredients You’ll Need
For the Cake:
- 5 large eggs
- 150g sugar
- 150g all-purpose flour
- 150g unsalted butter
- 150g dark chocolate (at least 70% cocoa)
For the Filling:
- 100g apricot jam (slightly warm for easier spreading)
For the Glaze:
- 100g dark chocolate (melted)
- 100g sugar
- 4 tablespoons apricot jam (to enhance the chocolate glaze’s texture and flavor)
Step-by-Step Guide: How to Bake the Perfect Sachertorte
Step 1: Prepare the Cake Batter
- Preheat your oven to 180°C (356°F) and grease a 9-inch round springform pan. Line the bottom with parchment paper.
- Melt the dark chocolate in a heatproof bowl placed over simmering water or in the microwave. Allow it to cool slightly.
- Using an electric mixer, beat the softened butter with half the sugar until the mixture is pale and creamy. Gradually add the egg yolks one at a time, mixing well after each addition.
- Slowly pour in the melted chocolate and mix until smooth and well-incorporated.
- In a separate, clean bowl, beat the egg whites with the remaining sugar until stiff peaks form.
- Gently fold the egg whites into the chocolate mixture. Alternate folding in the sifted flour to maintain a light, airy batter.
Step 2: Bake the Cake
- Pour the batter into the prepared pan and smooth out the surface.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
Step 3: Add the Filling
- Once the cake has cooled, carefully slice it horizontally into two even layers.
- Spread a thin layer of warm apricot jam over the bottom layer. Top with the second layer and set the cake aside.
Step 4: Create the Chocolate Glaze
- Combine the sugar, 3 tablespoons of water, and apricot jam in a saucepan. Heat gently until the mixture is smooth and glossy.
- Add the melted dark chocolate and stir until fully combined.
Step 5: Glaze and Finish
- Place the assembled cake on a wire rack with a tray underneath to catch excess glaze.
- Pour the chocolate glaze evenly over the cake, using a spatula to ensure it covers the entire surface and sides.
- Allow the glaze to set fully before transferring the cake to a serving plate.
Tips and Tricks for Sachertorte Success
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother, fluffier batter.
- Patience with the Glaze: For the perfect glossy finish, pour the glaze slowly and evenly over the cake.
- Choose Quality Chocolate: A high-quality dark chocolate with at least 70% cocoa is essential for an authentic, rich flavor.
- Sift Your Flour: Sifting the flour ensures a lighter, more delicate cake texture.
Variations and Serving Suggestions
While the original Sachertorte is a classic, you can add your own twist with these variations:
- Flavor Infusion: Mix orange zest into the cake batter for a citrusy touch.
- Nutty Delight: Add finely ground almonds to the batter for added richness.
- Custom Presentation: Decorate the top with whipped cream rosettes or sprinkle with edible gold flakes for an elegant finish.
Serve slices with a dollop of unsweetened whipped cream and a cup of strong coffee for a truly Viennese experience. The slightly tart apricot jam complements the cake’s sweetness beautifully.
Invite the Magic into Your Kitchen
Baking the Original Sachertorte is more than a recipe—it’s an invitation to connect with a rich culinary tradition. The layers of chocolate, the tangy jam, and the glossy glaze make every bite a celebration. Whether you’re creating it for a special occasion or as a personal challenge, you’re bound to experience the joy of crafting a timeless dessert.
We’d love to hear how your Sachertorte turns out! Share your photos and stories with us in the comments below or on social media. Happy baking!
The Original Sachertorte Recipe
Ingredients
Cake Layer
Filling
Glaze
Instructions
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Melt the chocolate using a double boiler.
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Whisk softened butter with 100g of sugar, then add the melted chocolate. While continuously mixing, incorporate the egg yolks.
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Beat the egg whites with the remaining sugar into stiff peaks. Gradually fold part of the egg whites into the butter mixture, mixing continuously. Alternately add the remaining egg whites and flour, folding carefully from top to bottom.
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Pour the batter into a round cake pan greased with butter and dusted with flour.
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Bake in a preheated oven at 180°C (356°F) for 60 minutes. Let cool, then slice horizontally in half and fill with apricot jam.
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Warm 4 tablespoons of apricot jam with 1 tablespoon of water, strain through a sieve, and spread over the cake's surface.
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In a small saucepan, heat sugar with 200ml (2dl) of water for 5 minutes, stirring continuously. Cool the syrup, then add chopped chocolate and stir until smooth.
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Return the glaze to the heat and stir until thickened, then cool.
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Spread the cooled glaze over the entire cake.
User Reviews
I’m really impressed, everything is so detailed.
Good for begginers and for chocolate lovers! We want more recipes like this.
This recipe looks awesome! Can’t wait to try it out