Sacher Torte is one of Austria’s most iconic desserts, a sophisticated chocolate cake with a layer of apricot jam that’s been delighting palates since 1832. This easy Sacher Torte recipe breaks down the traditional Viennese classic into manageable steps, making it accessible for home bakers without sacrificing authenticity or elegance.
What makes Sacher Torte truly special is its perfect balance of rich chocolate cake, tangy apricot jam, and smooth chocolate glaze that creates a harmonious flavor profile. The cake itself is incredibly moist and tender, thanks to the separation of egg whites and yolks—a technique that creates an airy crumb while maintaining deep chocolate flavor. The apricot jam acts as a beautiful flavor bridge, adding brightness and preventing the dessert from becoming overly heavy.
This recipe has been tested and refined to ensure success for both experienced bakers and those attempting this Viennese masterpiece for the first time. The key to a perfect Sacher Torte lies in patience, precision, and understanding why each step matters. Unlike some showstopping desserts that rely on complicated techniques, Sacher Torte’s complexity comes from its simplicity—each element must be executed perfectly.
The history of Sacher Torte dates back to 1832 when Franz Sacher, a 16-year-old apprentice at the court of Austrian Prince Metternich, created this magnificent cake. Over 190 years later, it remains one of the most celebrated cakes in the world, and the Hotel Sacher in Vienna still produces it according to closely guarded traditions. However, you don’t need to travel to Austria to enjoy this dessert—this recipe captures all the magic in your own kitchen.
Many people are intimidated by Sacher Torte, assuming it requires professional pastry skills. The truth is that while it demands attention to detail, the actual techniques are quite straightforward. You’re essentially making a chocolate genoise, spreading jam, and creating a glossy chocolate glaze. What matters most is following the recipe carefully and not rushing the process.
One of the beautiful aspects of making chocolate cakes like Sacher Torte is understanding how chocolate behaves in different preparations. The baking techniques used here—folding egg whites, tempering chocolate—are foundational skills that will improve your overall baking repertoire. This recipe also teaches you about ingredient ratios and how they affect texture and moisture.
For best results with this Sacher Torte recipe, invest in quality chocolate. The chocolate comprises a significant portion of this cake’s flavor profile, so using 70% dark chocolate (not cocoa powder) makes a tremendous difference. Similarly, use real apricot jam, not the artificial variety. The slight tartness of genuine apricot jam is essential to the cake’s success.
This recipe serves 10-12 people and makes an impressive centerpiece for dinner parties, special occasions, or whenever you want to celebrate with something truly extraordinary. Whether you’re serving it for a birthday, anniversary, or simply because you deserve something special, this elegant dessert will make you feel like a professional pastry chef. The satisfaction of slicing into a perfectly executed Sacher Torte, revealing those beautiful layers, is genuinely unmatched.
Learn more about this classic from Bon Appétit’s dessert collection, explore Serious Eats’ baking science, or check The New York Times recipes for additional chocolate cake inspiration.
Ingredients
- 6 ounces (170g) high-quality dark chocolate (70% cacao), chopped
- 6 tablespoons (90ml) whole milk
- 6 large eggs, separated (room temperature)
- ¾ cup (150g) granulated sugar, divided
- ¼ cup (30g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 1 teaspoon instant espresso powder (optional but recommended)
- ¾ cup (200g) high-quality apricot jam, strained
- 2 tablespoons (30ml) apricot brandy or warm water
- For the chocolate glaze: 6 ounces (170g) dark chocolate, chopped
- 6 tablespoons (90ml) heavy cream
- 3 tablespoons (45g) butter
- 1 tablespoon (15ml) light corn syrup
- Pinch of fine sea salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch (23cm) round cake pan by buttering it thoroughly and lining the bottom with parchment paper. Butter the parchment as well, then dust the entire pan with a mixture of flour and cocoa powder, tapping out excess.
- Create a double boiler by placing a heatproof bowl over a pot of simmering water (the bowl should not touch the water). Add the 6 ounces of chopped dark chocolate and milk to the bowl, stirring occasionally until completely melted and smooth. Remove from heat and let cool for 5 minutes.
- Add the espresso powder (if using) and vanilla extract to the melted chocolate mixture, stirring until fully incorporated. The espresso deepens the chocolate flavor without making the cake taste like coffee.
- In a large mixing bowl, whisk together the egg yolks with ½ cup (100g) of the granulated sugar until pale and ribbon-like, approximately 3-4 minutes of whisking. This step incorporates air and is crucial for the cake’s tender crumb.
- Gently fold the cooled chocolate mixture into the egg yolk mixture using a rubber spatula, folding until no streaks of yellow remain. Be gentle to preserve the airiness you’ve created.
- In a separate, impeccably clean bowl, whip the egg whites with the remaining ¼ cup (50g) sugar and salt until stiff peaks form. This takes approximately 4-5 minutes with an electric mixer on high speed. The whites should be glossy and hold peaks firmly.
- Sift the flour and cocoa powder together onto a piece of parchment paper. Gently fold half of the egg white mixture into the chocolate mixture using broad, sweeping motions with a rubber spatula.
- Sprinkle half of the flour-cocoa mixture over the batter and fold gently until just combined. Add the remaining egg whites and fold until partially combined.
- Sprinkle the remaining flour-cocoa mixture over the batter and fold very gently until just no streaks of white remain. Overmixing at this stage will deflate the batter and result in a dense cake.
- Pour the batter into the prepared pan, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release large air bubbles.
- Bake in the preheated oven for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The cake will rise slightly and develop a thin crust on top.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a thin knife around the edges and invert the cake onto a wire rack. Remove the parchment paper and let cool completely, approximately 1 hour.
- Once the cake is completely cool, use a serrated knife to slice it horizontally into two even layers. Place the bottom layer on a cake board or serving plate cut-side up.
- Warm the apricot jam gently in a small saucepan with the apricot brandy or water, stirring until it reaches a spreadable consistency. Strain it through a fine-mesh sieve if desired for a smoother texture.
- Spread approximately ⅓ of the apricot jam mixture evenly over the bottom cake layer using an offset spatula. Place the top cake layer on the jam, pressing gently to adhere.
- Brush the entire top and sides of the assembled cake with the remaining apricot jam, creating an even coating. This seals the cake and provides a surface for the chocolate glaze to adhere to.
- Prepare the chocolate glaze by creating another double boiler. Add the 6 ounces chopped dark chocolate, heavy cream, butter, corn syrup, and salt to the heatproof bowl over simmering water.
- Stir the glaze ingredients constantly until completely smooth and melted, approximately 3-4 minutes. The mixture should be pourable but still thick enough to coat the back of a spoon.
- Remove the glaze from heat and let it cool for 2-3 minutes, stirring occasionally. You want it warm enough to pour smoothly but cool enough not to slide off the cake.
- Pour the glaze over the top of the cake, working quickly to coat the top and allowing it to drip down the sides. Use an offset spatula to smooth and guide the glaze if needed.
- Let the glaze set at room temperature for at least 30 minutes before slicing. For cleaner slices, refrigerate the cake for 1 hour before serving.
- Slice with a sharp, hot knife (dip in hot water and wipe dry between slices) for clean, beautiful portions. Dust lightly with powdered sugar if desired, though this is optional.
Pro Tips
- **Ingredient Temperature Matters**: Ensure eggs are at room temperature before starting. Cold eggs won’t incorporate properly and won’t create the necessary volume. Remove them from the refrigerator 30 minutes before baking.
- **Chocolate Quality is Non-Negotiable**: This recipe’s success hinges on using real, high-quality chocolate. Chocolate chips contain additives that prevent proper melting and won’t create the smooth glaze texture you need. Invest in a good 70% dark chocolate from a reputable brand.
- **The Fold Technique**: When folding ingredients together, use a rubber spatula and fold from bottom to top with broad, sweeping motions. Avoid stirring, which deflates the carefully whipped egg whites. This technique takes practice but is essential for Sacher Torte’s signature moist, tender crumb.
- **Apricot Jam Selection**: Quality matters here too. Look for jam with visible fruit pieces rather than smooth, overly sweet varieties. If your jam is very thick, warming it slightly makes spreading easier. Straining removes large pieces for a more refined appearance.
- **Make-Ahead Directions**: The cooled cake can be wrapped tightly and stored at room temperature for up to 2 days before glazing. Alternatively, assemble and glaze completely, then refrigerate for up to 3 days. The flavors actually improve slightly as the cake sits.
- **Chocolate Glaze Troubleshooting**: If your glaze is too thick and won’t pour, warm it gently over the double boiler. If it’s too thin and slides off, cool it longer before applying. The consistency should be like warm honey.
- **Serving Perfection**: Serve Sacher Torte at room temperature or slightly cool for best flavor and texture. A thin slice with a cup of strong coffee or hot chocolate is traditional and absolutely perfect.
- **Scale the Recipe**: This recipe can be doubled for a 10-inch pan or made in two 9-inch pans for a taller cake. Baking time may increase slightly with larger volume.