Sachertorte is the crown jewel of Viennese pastry—a sophisticated chocolate torte with a layer of apricot jam and a glossy chocolate glaze that’s been perfected since 1832. This recipe brings the elegance of Vienna’s Hotel Sacher directly to your kitchen, creating a stunning dessert that looks far more complicated than it actually is. The beauty of Sachertorte lies in its simplicity: tender chocolate sponge cake, silky apricot preserves, and a luxurious dark chocolate coating that sets to a professional-looking finish.
What makes this torte truly special is the balance between the rich chocolate cake and the bright, slightly tart apricot jam—a combination that’s been celebrated for nearly two centuries. While the recipe may seem intimidating, breaking it down into manageable steps makes it entirely achievable for home bakers. The cake can be made a day or two ahead, and the assembly is straightforward once you understand the technique.
This Sachertorte recipe has been adapted from classic Viennese traditions and refined for the modern home kitchen. You don’t need special equipment or hard-to-find ingredients; everything is likely already in your pantry. Whether you’re celebrating a special occasion or simply want to impress your dinner guests with an authentic European dessert, this chocolate cake will absolutely deliver.
The key to success is using quality chocolate and not rushing the glaze—patience here truly pays off. Follow along as we create this Austrian dessert masterpiece that rivals anything you’d find in Vienna. Serve it with a dollop of whipped cream and a cup of strong coffee for the ultimate European experience.
For the best results, pay special attention to the chocolate glaze temperature and the apricot jam layer—these two elements are what separate a good Sachertorte from a truly exceptional one. I’ve included detailed tips throughout to guide you through each stage. This special occasion dessert is sure to become a favorite in your baking rotation.
Many home bakers worry about the technical aspects of torte-making, but with clear instructions and a bit of practice, you’ll be creating café-quality results in your own kitchen. The satisfaction of slicing into this beautiful torte and revealing those perfect layers is absolutely worth the effort. Let’s make magic happen!
This recipe yields a standard 9-inch torte that serves 10-12 people generously. The components can be made separately, making it perfect for advance planning. Whether you’re new to torte-making or a seasoned baker, this guide will help you achieve Sachertorte perfection.
Ingredients
- 6 ounces (170g) dark chocolate (60-70% cocoa), chopped
- 6 tablespoons (90g) unsalted butter, plus more for pans
- 6 large egg yolks
- 1/2 cup (100g) granulated sugar, divided
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup (55g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups (320g) apricot preserves (or apricot jam)
- 2 tablespoons water or apricot liqueur
- 8 ounces (225g) dark chocolate, chopped (for glaze)
- 1/2 cup (120ml) heavy cream
- 3 tablespoons (45g) unsalted butter (for glaze)
- 2 tablespoons light corn syrup
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9-inch round springform pan or cake pan and line the bottom with parchment paper. Butter the parchment as well, then dust the entire pan with cocoa powder, tapping out the excess. This prevents sticking and adds flavor.
- Place the 6 ounces of chopped dark chocolate and 6 tablespoons of butter in a heatproof bowl. Set it over a pot of gently simmering water (double boiler method), stirring occasionally until completely melted and smooth. Remove from heat and let cool for 5 minutes.
- In a separate bowl, whisk together the egg yolks with 1/4 cup of the sugar until pale and thick, about 3-4 minutes. This creates the base for your chocolate mixture. Stir the cooled chocolate into the egg yolk mixture until well combined, then add the vanilla extract.
- In a large, very clean bowl, beat the egg whites with cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar while beating, continuing until stiff, glossy peaks form. This meringue provides the cake’s light, tender crumb.
- Sift together the flour, cocoa powder, and salt in a small bowl. Gently fold one-third of the egg white mixture into the chocolate-egg yolk mixture using a spatula. Then fold in half the flour mixture. Repeat with another third of the egg whites and the remaining flour mixture. Finally, fold in the last of the egg whites until just combined—don’t overmix.
- Pour the batter into the prepared pan and smooth the top gently. Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (it should not be completely clean). The cake will rise during baking.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a thin knife around the edges, then turn it out onto a wire rack. If using a springform pan, you can simply remove the sides and bottom. Let cool completely, at least 1 hour.
- Once cooled, use a long serrated knife to carefully slice the cake horizontally into two even layers. Place the bottom layer on a flat serving plate or cake board. This creates the classic two-layer structure.
- Warm the apricot preserves with the water or liqueur in a small saucepan over low heat, stirring until smooth. Press through a fine sieve if you prefer a smoother jam without chunks. Let cool slightly until spreadable but not hot.
- Spread about half of the apricot mixture evenly over the bottom cake layer, leaving a 1/2-inch border. Place the top cake layer on top, pressing down gently. Spread the remaining apricot mixture over the top and sides of the cake, creating an even coating. This apricot layer is crucial—it seals the cake and adds flavor.
- Make the chocolate glaze by placing the 8 ounces of chopped dark chocolate in a heatproof bowl. Heat the heavy cream and butter together in a small saucepan until steaming (don’t boil). Pour over the chocolate and let sit for 1 minute, then whisk until completely smooth. Stir in the corn syrup.
- Let the glaze cool for 3-5 minutes—it should be warm but pourable, not hot. The temperature is critical: too hot and it will slide off; too cool and it won’t spread smoothly. Test on a spoon first. Carefully pour the glaze over the top of the torte, using an offset spatula to spread it evenly over the top and sides. Work quickly but gently.
- Allow the glaze to set completely at room temperature for at least 1-2 hours. For a quicker set, you can refrigerate for 30 minutes, but room temperature setting creates the most beautiful, professional finish. The glaze should set to a smooth, semi-matte finish.
- Once set, transfer the torte to a serving plate. You can serve it immediately or store it in a cool place (but not the refrigerator) for up to 2 days. Slice with a hot, wet knife, wiping between cuts for clean slices. Serve each slice with a dollop of whipped cream and perhaps a cup of coffee.
Pro Tips
- **Chocolate Quality Matters**: Use real chocolate, not chocolate chips. The quality directly impacts the final result. Look for European chocolate brands like Lindt, Ghirardelli, or Toblerone for authentic Viennese flavor.
- **Eggs Must Be Separated Carefully**: Even one speck of egg yolk in the whites will prevent them from whipping properly. Use three separate bowls to be completely sure, and avoid any traces of oil or grease on your equipment.
- **The Double Boiler Method**: Never let chocolate sit in direct heat. Water temperature should be below the bowl—if it’s too hot, the chocolate can seize or become grainy. Gentle and low is the golden rule.
- **Apricot Jam Selection**: Use a high-quality apricot preserve (the good stuff with chunks of fruit). Avoid apricot jelly or reduced-sugar varieties, which won’t have the same depth of flavor or the proper texture.
- **Make-Ahead Tips**: The unfrosted cake keeps beautifully for 2-3 days wrapped tightly at room temperature. The apricot layer can be applied the day before glazing. The glaze can be made 1-2 days ahead and gently reheated over low heat.
- **Glaze Temperature is Everything**: This is the make-or-break element. The glaze should be around 90-95°F when poured. Use an instant-read thermometer if you have one. Too-hot glaze will run off; too-cool glaze will be lumpy.
- **Slicing Secrets**: A hot knife makes all the difference. Dip your knife in hot water and wipe dry between each cut. This creates clean, beautiful slices rather than jagged edges that pull the cake apart.
- **Serving Suggestions**: Sachertorte is traditionally served with strong black coffee and a dollop of unsweetened whipped cream. In Vienna, they serve it with whipped cream on the side for dunking. Some serve it with chocolate sauce drizzled on the plate.
- **Storage**: Store the finished torte in a cool room, loosely covered with a cake dome or plastic wrap. Avoid the refrigerator if possible—cold temperatures can dull the chocolate flavor. It keeps for 2-3 days at room temperature.
- **Pan Choice**: A springform pan makes removal easiest, but a regular round cake pan works too. The key is proper buttering and parchment-lining to ensure the cake releases cleanly.
- **Altitude Adjustments**: If you bake above 3,000 feet, reduce the sugar by 1-2 tablespoons and increase the oven temperature by 15-25°F to account for lower atmospheric pressure.