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.