Sachertorte (A Classic Austrian Chocolate Apricot Cake) Recipe

Introduction

Sacher Torte is a classic Austrian chocolate cake known for its rich, dense texture and luscious apricot filling. This elegant dessert is finished with a smooth chocolate glaze and typically served with whipped cream. Perfect for special occasions or any time you want to impress with a timeless treat.

Ingredients

• 1 cup (150g) all-purpose flour
• ½ cup (60g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 6 large eggs, separated
• ½ cup (100g) granulated sugar
• ½ cup (100g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup (250g) apricot jam
• 2 tablespoons water
• 7 ounces (200g) dark chocolate (at least 60% cocoa), chopped
• ½ cup (120ml) heavy cream
• 2 tablespoons unsalted butter
• Whipped cream, for serving
• Chocolate curls or shavings, for garnish
• Fresh apricot slices, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
2. Step 2: In a medium bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
3. Step 3: In a large mixing 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. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whip the egg whites with salt until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
5. Step 5: Fold the dry ingredients into the butter mixture in three additions, alternating with the whipped egg whites. Gently fold until the batter is smooth and fully combined, being careful not to deflate the egg whites.
6. Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
7. Step 7: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
8. Step 8: In a small saucepan, warm the apricot jam with 2 tablespoons of water over low heat. Stir until smooth, then strain through a fine-mesh sieve for a smoother finish.
9. Step 9: Once the cake is cool, slice it horizontally into two even layers with a serrated knife.
10. Step 10: Spread a generous layer of apricot jam on the bottom cake layer. Place the top layer back on. Brush a thin layer of jam over the top and sides of the cake.
11. Step 11: Heat the heavy cream in a small saucepan over medium heat until it simmers. Remove from heat and add chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Stir in the butter for shine.
12. Step 12: Place the cake on a wire rack over a baking sheet. Pour the warm chocolate glaze over the cake, allowing it to drip down the sides. Use a spatula to coat evenly.
13. Step 13: Let the glaze set at room temperature for at least 1 hour, or refrigerate for 30 minutes if short on time.
14. Step 14: Transfer the cake to a serving platter. Slice with a sharp knife, cleaning the blade between cuts for neat slices. Serve with whipped cream and garnish with chocolate curls and fresh apricot slices.

Tips & Variations

• For an extra moist cake, use high-quality dark chocolate with at least 70% cocoa.
• Replace apricot jam with raspberry or cherry preserves for a different flavor twist.
• Whip the egg whites just until stiff peaks form to maintain cake lightness.
• Let the cake rest overnight to allow flavors to fully develop before serving.
• If you prefer, serve the cake slightly chilled for a firmer texture.

Storage

Store the Sacher Torte covered in the refrigerator for up to 3 days. Bring it to room temperature before serving for the best flavor and texture. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Be sure it contains xanthan gum or add it separately to help with structure.

How do I prevent the chocolate glaze from seizing?

Make sure the cream is hot but not boiling when you add the chocolate. Let the chocolate sit for a couple of minutes before stirring gently. Avoid any moisture from steam or water getting into the chocolate.

Sachertorte (A Classic Austrian Chocolate Apricot Cake) Recipe

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5 from 90 reviews

The classic Austrian Sacher Torte is a rich, moist chocolate cake layered with apricot jam and finished with a shiny dark chocolate glaze. This elegant dessert features a delicate balance of bitter cocoa and sweet apricot, making it perfect for special occasions or an indulgent treat.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes plus chilling time
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (150g) all-purpose flour
• ½ cup (60g) unsweetened cocoa powder
• 1 teaspoon baking powder

Wet Ingredients and Sugars

• 6 large eggs, separated
• ½ cup (100g) granulated sugar
• ½ cup (100g) unsalted butter, softened
• ½ cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Filling and Glaze

• 1 cup (250g) apricot jam
• 2 tablespoons water
• 7 ounces (200g) dark chocolate (at least 60% cocoa), chopped
• ½ cup (120ml) heavy cream
• 2 tablespoons unsalted butter

Garnish

• Whipped cream
• Chocolate curls or shavings
• Fresh apricot slices

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) springform pan with parchment paper. In a medium bowl, sift together the flour, cocoa powder, and baking powder; set aside. In a large bowl, beat the softened butter and powdered sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whip the egg whites with salt until soft peaks form, then gradually add granulated sugar and beat until stiff peaks form. Fold the dry ingredients into the butter mixture in three additions, alternating with the whipped egg whites. Gently fold until smooth and combined, careful not to deflate the egg whites.
2. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
3. Prepare the Apricot Filling: Warm apricot jam and water in a small saucepan over low heat, stirring until smooth. Strain through a fine mesh sieve to remove lumps. Once cake is cool, slice horizontally into two layers. Spread apricot jam on bottom layer, place top layer on, then brush remaining jam over top and sides to coat.
4. Make the Chocolate Glaze: Heat heavy cream over medium heat until it simmers (do not boil). Remove from heat and add chopped chocolate; let sit 2 minutes, then stir until smooth and glossy. Stir in butter for shine. Place cake on a wire rack over a baking sheet and pour glaze over the cake, spreading evenly and letting excess drip off.
5. Set the Glaze and Serve: Let glaze set at room temperature for at least 1 hour, or refrigerate for 30 minutes. Transfer to serving platter. Garnish with whipped cream, chocolate curls or shavings, and fresh apricot slices if desired. Slice with a sharp knife, wiping clean between cuts for neat slices.

Notes

• Ensure egg whites are whipped properly for a light, airy cake texture.
• Straining apricot jam removes lumps and gives a smoother finish.
• Use high-quality dark chocolate with at least 60% cocoa for the best glaze.
• Let cake cool completely before slicing and glazing to avoid melting the glaze.
• The cake improves in flavor if refrigerated overnight after glazing.

Keywords: Sacher Torte, Austrian chocolate cake, apricot jam cake, classic chocolate torte, elegant dessert