Traditional Sacher Torte is one of Austria’s most iconic desserts, celebrated for its elegant simplicity and rich chocolate character. Created in Vienna in 1832 by Franz Sacher, this legendary cake has become a symbol of classic European pastry and a must try for chocolate lovers around the world.
At first glance, Sacher Torte looks refined and understated. A dense yet tender chocolate sponge forms the base, layered with a thin spread of apricot jam that adds a subtle fruity brightness. The cake is then coated in a glossy, smooth chocolate glaze that seals in moisture and gives the torte its signature polished finish. Unlike many modern chocolate cakes, Sacher Torte is not overly sweet, which makes its flavor balanced, deep, and incredibly satisfying.
What makes this dessert special is its texture. The sponge is firm but not dry, offering a gentle crumb that pairs beautifully with the silkiness of the chocolate glaze. The apricot jam does not overpower the chocolate, but instead enhances it with a light tang that keeps every bite interesting. This harmony of flavors is the reason Sacher Torte has remained timeless for nearly two centuries.
Traditionally, Sacher Torte is served with a generous spoon of unsweetened whipped cream. The cream softens the intensity of the chocolate and creates a luxurious contrast. It is also commonly enjoyed with a cup of black coffee or espresso, making it a perfect dessert for afternoon breaks or elegant gatherings.
Baking a traditional Sacher Torte at home feels like recreating a piece of history. While the recipe requires care and patience, the result is deeply rewarding. Each step, from melting the chocolate to glazing the finished cake, contributes to its refined character. It is a dessert that encourages slow baking and thoughtful presentation.
Sacher Torte is more than just a chocolate cake. It represents Austrian culinary heritage, classic techniques, and a love for simple, high quality ingredients. Whether enjoyed in a famous Viennese café or prepared in your own kitchen, this timeless torte always delivers a sense of tradition, comfort, and pure chocolate pleasure.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 6 eggs separated
- 1 cup dark chocolate melted
- 1/2 cup apricot jam
- 1 cup heavy cream
- 8 oz semisweet chocolate chopped for glaze
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9-inch round cake pan.
- In a bowl, cream the butter and half the sugar until light and fluffy. Add the melted chocolate and mix well.
- Add egg yolks one at a time to the chocolate mixture, beating well after each addition.
- Beat egg whites in a separate bowl until soft peaks form, then gradually add the remaining sugar and continue beating until stiff.
- Gently fold the egg whites into the chocolate mixture, alternating with the flour.
- Pour the batter into the prepared pan and bake for approximately 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Slice the cake in half horizontally and spread the bottom layer with apricot jam. Place the top layer back on.
- For the glaze, heat the cream just until it begins to boil, then pour over the chopped chocolate. Stir until smooth.
- Pour the glaze over the top of the cake, spreading it evenly with a spatula. Let it set before serving.
Nutrition
This Sacher Torte is amazing! It looks just like the ones from Vienna. Can’t wait to try it!
YUM!
Sacher Torte? Sounds French? 🤔 Just kidding, I love chocolate cake!
Chocolate cake is always a win! But is it really that hard to make? 🤔
Haha, it’s actually Austrian! But who cares, it’s chocolate, and we love it! 🍫
I tried this recipe, but my cake turned out dry. Maybe it was too long in the oven? Not sure if I’ll try again.
Too much chocolate for my taste! I prefer vanilla cakes.
Honestly, making it was a bit of a hassle with all those steps… but worth it at the end. Delicious!
Quick question: can I use a different type of jam? Not a fan of apricot.
My grandma used to make Sacher Torte, this brought back good memories 🙌. Thanks!
I kinda messed up the glaze. It didn’t pour well. Any tips?