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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/sachertorte-a-classic-austrian-chocolate-apricot-cake-recipe/