Sachertorte
A dense chocolate sponge cake with a thin layer of apricot jam, covered in glossy dark chocolate glaze. It is traditionally served with unsweetened whipped cream.
Sachertorte DSC03027: David Monniaux, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Sachertorte was created in Vienna in the nineteenth century and is among Austria's best-known desserts. It is a staple of Viennese coffeehouses and is typically paired with coffee.
Explore the cuisine of Austria.
Recipe
Make Sachertorte at home
Ingredients
- 6 oz (170 g) dark chocolate
- 1/2 cup (115 g) butter, softened
- 3/4 cup (150 g) sugar
- 6 eggs, separated
- 1 cup (125 g) flour
- 1 cup (320 g) apricot jam
- For glaze: 6 oz (170 g) dark chocolate and 1/2 cup (120 ml) cream
- Whipped cream for serving
How it's made
- Heat the oven to 325 F (160 C) and line a 9-inch springform pan.
- Melt the chocolate and let it cool.
- Beat butter with half the sugar until fluffy, then add yolks one at a time and the melted chocolate.
- Whip the whites with the remaining sugar to stiff peaks.
- Fold in the flour and whites in alternating portions.
- Bake 50 to 55 minutes, then cool completely.
- Split into two layers, spread with warmed jam and reassemble, and brush the outside with more jam.
- Warm the cream, pour over chopped chocolate, stir until smooth, cool slightly and glaze the cake.
Variations
- Mini Sachertorte.
- Version with an orange note.
- Without jam filling.
Cook’s tip: Warm the jam so it spreads thinly and gives the glaze a smooth surface.
Related dishes
Apple strudelDesserts and sweets · Austria
Black Forest cakeDesserts and sweets · Germany
TiramisuDesserts and sweets · Italy
PaczkiDesserts and sweets · Poland
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Sachertorte DSC03027: David Monniaux, CC BY-SA 3.0 (Wikimedia Commons)