Sacher Torte is one of those classic desserts that instantly feels elegant the moment it appears on the table. This rich Austrian cake has a long history, but its charm today comes from the same simple idea that made it famous: deep chocolate flavor balanced with a bright, fruity layer of apricot. It is indulgent without being heavy, refined without feeling complicated, and perfect for winter gatherings when people crave desserts that feel warm, comforting, and celebratory.
At its heart, Sacher Torte is a chocolate sponge that relies on high quality dark chocolate for its signature depth. The batter stays light thanks to whipped egg whites, which give the cake its characteristic texture, slightly firm on the outside yet soft and tender inside. Once baked and cooled, the cake is sliced and brushed with apricot jam. The jam is what gives this dessert balance, offering a gentle sweetness and a bright contrast to the dark chocolate. Some bakers warm the jam with a touch of water to make it silky, while others strain it for a perfectly smooth finish.
The final touch is a glossy chocolate glaze that transforms the cake from simple to stunning. It pours over the top and settles into a smooth, mirror-like surface that sets just firm enough to slice cleanly. Once the glaze cools, the cake rests, allowing flavors to deepen and the texture to settle. Many say Sacher Torte is even better the next day, making it ideal for preparing ahead of time.
Serve each slice with lightly sweetened whipped cream. The cream softens the intensity of the chocolate and lifts the entire experience, especially when served alongside a warm drink.
For wine, try a ruby port or a glass of late harvest red that has natural berry notes. The sweetness and fruit complement the apricot layer beautifully. If you prefer something lighter, a sparkling rosé works surprisingly well, adding freshness to each bite.
For food pairings, serve Sacher Torte after a simple dinner like roasted chicken, mushroom pasta, or a cozy winter stew. Its richness shines best when the meal before it is comforting but not too heavy, letting this legendary cake take the spotlight.
Ingredients
- 125 g dark chocolate roughly chopped
- 125 g unsalted butter softened
- 125 g castor sugar
- 6 large eggs separated
- 125 g all-purpose flour sifted
- 150 g apricot jam smooth
- 200 g dark chocolate for glaze
- 200 g granulated sugar for glaze
- 150 ml water for glaze
Instructions
- Preheat the oven to 170°C (340°F). Grease and line a 23cm (9 inch) cake tin.
- Melt the chocolate in a heatproof bowl set over a pot of simmering water. Allow it to cool.
- In a large bowl, cream the butter and sugar together until light and fluffy. Gradually add the cooled chocolate and egg yolks.
- Whisk the egg whites until stiff peaks form, then fold them into the chocolate mixture gently.
- Carefully fold in the sifted flour, then pour the batter into the prepared cake tin.
- Bake for 45-50 minutes or until a skewer inserted into the center comes out clean. Let the cake cool completely.
- Heat the apricot jam gently until smooth, then spread it over the top and sides of the cake.
- For the glaze, heat the sugar and water in a pan until the sugar dissolves. Remove from heat, chop the chocolate and add it to the pan, stirring until smooth.
- Pour the glaze over the cake, smoothing with a spatula if needed. Let it set at room temperature.
- Serve slices at room temperature, ideally with a dollop of whipped cream.
Nutrition
Wow, I followed the instructions perfectly and it turned out as good as the bakery ones! Best dessert ever, I’m impressing my friends! 🎉
I really wanted to love this recipe, but it just didn’t work out for me. My cake fell apart and the glaze was too runny. Not sure where I went wrong.
This Sacher Torte is AMAZING! I had to use orange jam instead of apricot cuz that’s what I had, but it turned out delicious! Will make again for sure!
I’ve heard that using other jams can really alter the flavor, but if it worked for you, that’s great! Can’t wait to try it myself!
Yum! However, I gotta say, is it really necessary to use that much butter? Seems like too much to me. But I guess that’s how it is in fancy cakes?
Looks fancy but honestly, it’s just a chocolate cake with some jam. Nothing too special. I think people hype it up because of the name.
I followed the instructions but my cake fell flat… what did I do wrong? I think I whisked too much? 😩
I dunno, honestly. The instructions seemed a bit complicated for a beginner like me. I might just stick to box cake mixes. 2/5
Sacher Torte is my fav! But this one seems too complicated. I’ll stick to the box mix.
Wow, made this for my birthday and everyone loved it! Definitely a keeper!
Wow, this cake is like a little piece of heaven! Will make again! 🎂
This Sacher Torte recipe is amazing! It turned out so rich and delicious! Everyone loved it!
Too much chocolate if you ask me. Can I replace some with vanilla or something? Need a lighter taste.
I get where you’re coming from! Maybe try cutting the chocolate in half and adding some vanilla extract. It’ll lighten it right up!
So complicated! I’m not a baker. Can I make this with just chocolate cake mix instead? Asking for a friend.
Sure, you can use chocolate cake mix! Just follow the instructions on the box for baking time. It might not be a true Sacher Torte, but it could turn out delicious anyway!
Really? Just a cake mix? That sounds too easy! I don’t know if it’d be the real deal though. But hey, if it works for your friend, why not?
I tried this and it turned out pretty dry. Maybe I baked it too long?
Ok but 23cm tin is a lot—my batter seemed kinda thick and I was worried it’d be dry. Turned out a bit dense, not dry though. Next time I’ll double-check the egg whites.
Yeah 23cm can be intimidating—if your batter felt thick, it’s usually still fine as long as you whipped the whites properly and didn’t overmix. Dense but not dry sounds right for this one.
23cm isn’t too big though… maybe you baked a couple minutes too long? Also double-check you really sifted the flour—if it’s lumpy it can make it heavy. Next time try slightly underbake at 45 min.
My dad said it was the best cake he ever had! So happy to impress him, thank you! 5 stars!
This recipe was amazing! The cake turned out so rich and chocolaty, my family loved it. Will definitely make again!
I’m skeptical about the egg whites folding. I folded “gently” but still lost a lot of volume. The cake was tasty anyway, just more like brownie than torte.
Soo good, but I think I used too much chocolate. Is there such a thing? 😅
Yummy! I added some orange zest to the glaze and it was a hit! Will def do this again!
Where did they come up with these ingredients? It’s like a cake from a movie! Why not just throw in some sprinkles?
Pfftt, it’s just a cake. Cant believe people rave about this. Everyone says its the best but I’ve had better.
Tastes good, but why apricot? I don’t like fruit in choc cake. 🤷♂️
Delicious!!! I can’t stop eating it! 😍
This cake is a masterpiece! I made it for my friend’s birthday and everyone loved it. Super decadent!
So glad to hear it was a hit! This cake is always a crowd-pleaser. 🎉
I don’t know… my cake turned out kind of dry. Maybe I baked it too long? Followed all the steps closely.
Dry cake can happen, especially if baked too long. Did you check it at 45 minutes? Maybe try a toothpick next time!
I dunno, but I never had that problem. Maybe your oven is too hot? Or you used too much flour? Just saying.
Just made it and I sprinkle some nuts on top too. Tastes amazing!
I don’t know, it was just too rich for my taste. Like, seriously, is 200g of chocolate even necessary?!
200g of chocolate?! That’s wild. I thought a torte was supposed to be light and airy, not heavy and thick. Are you sure this is a real recipe? Sounds off.
I get what you’re saying, but Sacher Torte is supposed to be rich! That’s why it tastes so good. You just need a small slice with some coffee. Trust me, it’s perfect! ☕️
Delicious!!! But I had no dark choc so I used milky bar choc instead 😂 still worked!
Ehh, I followed the instructions to a tee but it just didn’t rise well. Maybe my oven is off? Can anyone help?
I thought the glaze would be harder to make. It was easy peasy! Thanks for the great recipe.
I’m so glad you found it easy! The glaze is really the cherry on top. Happy baking!
Just wowww! Made it for a family gathering and it was gone in minutes! Next time, I’ll add nuts maybe? 5!
Can I replace the apricot jam with any other fruit? I can’t stand apricots!
I can’t believe I made a Sacher Torte! So proud! 😍
Eh, it’s just chocolate cake, what’s all the fuss about?
Yuck! This was not my thing at all. I prefer a lighter cake. Too heavy for me. 1 star.
This recipe is fantastic! The chocolate was so rich and delicious. My family devoured it!
Sacher Torte sounds fancy. Took me all afternoon to make but it’s worth every bite! Definitely making again.
This looks insanely rich. I love that you specified cooling the chocolate—mine always seizes if I rush. Can’t wait to try it with extra whipped cream.
Yes!! Cooling the chocolate is the make-or-break step—totally agree. I’m also the “don’t rush it” type or it just goes grainy/seizes on me. That extra whipped cream idea sounds perfect with the apricot and glaze.
Insanely rich is right 😅 One question though: is 170°C for 45-50 min meant to be convection or normal oven? Mine browns fast, so I might need less time. Still gonna try—Sacher torte with whipped cream sounds elite.
This Sacher Torte is just perfection! I made it for my friend’s birthday and everyone loved it. The chocolate glaze is heavenly!
Way too complicated for me. Can’t believe I had to fold egg whites. I just wanted a simple cake!
How can it be an authentic Sacher Torte without the original recipe from Vienna? Just saying!
It was alright but honestly I found it a bit too sweet for my taste. Maybe less sugar?
This cake is AMAZING! I made it for my friend’s birthday and everyone loved it. So rich and chocolatey! 5 stars!
I followed the recipe exactly but my cake sunk in the middle. What did I do wrong? Not happy!
Honestly, I was skeptical about the apricot jam part. But it really adds to the flavor! Who knew? Will definitely make again.
I was also surprised by the apricot jam! It really makes the cake stand out. Glad you liked it!
My cake fell apart when I took it out of the oven! Was it supposed to do that?
Oh no! That can be really frustrating. It might’ve been undercooked or you didn’t let it cool long enough before taking it out. Don’t give up! Cake can be tricky sometimes.
Sounds like a measurement issue? Maybe too much flour or not enough eggs? I dunno, it’s tough, but cakes can be really stubborn. Keep trying!
Why do you have to wait for it to cool completely? I just wanna eat it!
I know, right?! Waiting is the hardest part. But if you don’t let it cool, it might fall apart. Trust me, it’s worth it!
Soooo yum! My son helped me make it and he said it tasted like a piece of heaven! Easy and fun to make!
That sounds amazing! I love when kids help in the kitchen. Makes cooking so much more fun! 😊
Heaven? Really? It’s just cake… I dunno. I mean it looks good, but c’mon, how can a cake be like heaven?
I made this last weekend and it tasted great, but my glaze was a little grainy. I think I didn’t chop the chocolate fine enough or I stirred too slow. Still, 10/10 flavor.
Really solid recipe! The glaze was a bit tricky for me but it looked gorgeous on the cake! 🍰
Made this for a dinner party and it totally disappeared. The glaze set beautifully and the apricot layer gives it that classic “not-too-sweet” vibe. 10/10 will bake again.
WOOOOOW this is sooo chocolaty and decadent! Best dessert I made this year!!!
Yasss! I love choclate desserts! This looks amazing! Can’t wait to try it out.
Wait, isn’t Sacher Torte that one from Vienna? Hope it’s as good as they say!
I tried this recipe but I ran outta eggs. Used 4 instead of 6. It still tasted good but not as fluffy. Anyone tried without all 6?
Uh, can someone explain why I have to separate the eggs? Seems pointless.
Separating the eggs helps to incorporate air into the egg whites, making the cake lighter. Trust me, it’s important for the texture!
I dunno, seems like extra work to me. Can’t I just mix them all together? It’s just cake, right?
Lol, all this jam? You can just skip the apricot stuff. I just used chocolate icing. It worked. #Shortcuts
The combination of chocolate and apricot is a classic! I can’t believe how easy this recipe was. Thanks for sharing!
Where do I even get apricot jam? Is that a store thing or what? 😕
I didn’t get to eat any; my kids devoured it all before I could even try. So I guess it’s good!
That’s the ultimate compliment! If kids love it, it must be delicious. Can’t wait to try it myself!
Really? They ate it all? I wonder if it was that good or if they were just really hungry. 😂
Sacher Torte? More like Sacher TORTURE! This was way too complicated and took forever! 😩
The instructions are super clear and the timings feel right. I baked 48 minutes at 170°C and it came out perfectly fudgy but set in the middle.
The instructions are solid, but 170°C for 45-50 min felt off for my oven. Next time I’ll check earlier because the edges started browning fast. Still delicious though.
This cake is amazing! Made it for my partner’s birthday and everyone loved it. 5 stars!
Glad to hear it was a hit! Sacher Torte is one of my favorites. Chocolate and apricot, yum! 🎂
Super difficult! The baking time was off, mine took like an hour. Not impressed.
The glaze was a nightmare! It didn’t set right for me at all. Maybe I didn’t follow it correctly… I’m confused. 1 star.
It’s a cake. Not gonna change the world but tastes alright. 3/5 is fine.
Really good! I just used regular jam instead of apricot because I hate apricots. Still tasted great! Yum!
Glad it worked out for you! Regular jam is all good as long as it tastes nice. I might try that next time too!
But like, isn’t the apricot jam what makes it a Sacher Torte? Just using any jam seems kinda off, don’t you think?
Sacher Torte is a classic! But honestly, why apricot jam? Can’t you use any jam? It’s still yummy tho. 3 stars.
Yummy! But I used jam I had in the fridge, and it didn’t taste like apricot. Still good tho!
Glad it still turned out tasty! Sometimes it’s fun to experiment with what you have on hand. What’s your jam of choice next time?
This is way too fussy for me 😅 6 eggs, melt, fold, glaze… I messed up the folding and it turned kinda heavy. Might try again but honestly, not today.
I followed the recipe exactly but it turned out dry… 😟 Maybe I baked it too long?
Nah, it must’a been the recipe. How can a cake this fancy be dry? I’ll stick to my box mixes. 😂
That sucks! 😔 Dry cakes are the worst. Maybe check your oven temperature? Sometimes they can be off.
What do you mean dark chocolate? Can’t you just use milk chocolate? So confusing.
Not sure about the water + sugar glaze ratio… Mine felt kind of thin and didn’t “shine” like in pictures. Tastes great, but the texture was more like fudge topping than glaze.
This was my first time baking and it turned out great! The glaze made it look so professional. 😊 Highly recommend! ⭐️⭐️⭐️⭐️⭐️
This Sacher Torte turned out amazing! The glaze was a bit tricky but totally worth it. Will make again!
This is a classic! Perfect for special occasions. I added some nuts and it was fabulous! 🌰
Nuts in a chocolate cake? Seems weird. I don’t think it will taste good. 🤷♂️
I love Sacher Torte! Adding nuts is a great twist, I’ll have to try that next time. It’s always a hit at gatherings!
Looks good but a bit too rich for my taste! Next time, I’m definitely cutting down on the chocolate. 3 stars.
I was nervous about the separated eggs part, but folding the whites gently worked. Mine came out a little dense (skewer wasn’t “clean-clean” at 48 min), yet the flavor was still amazing.
Why apricot jam tho? I used strawberry and it still slappppped 😂 Also I forgot to line the tin and it stuck a little—lesson learned.
Ayyy strawberry works! But apricot jam gives that classic tart-sweet balance so the dark chocolate doesn’t taste too bitter. And yep—lining the tin is a must or you end up wrestling the cake 😂
Wait, Sacher Torte is supposed to be apricot jam, right? I’d worry strawberry changes the whole “heritage” flavor. Also letting it stick a little isn’t ideal—next time parchment + butter. Still sounds tasty though!