Sacher Torte Recipe: Sacher Torte, or Sachertorte in German, is more than just a chocolate cake—it’s an Austrian cultural icon and a symbol of elegant patisserie. At first glance, it might look like any other chocolate cake, but once you take a bite, you’ll immediately realize it’s something entirely special. This decadent dessert features two layers of rich, dense chocolate sponge, separated by a thin yet flavor-packed layer of apricot jam, and coated in a silky, dark chocolate ganache glaze. It’s the kind of dessert that strikes the perfect balance between sweetness and sophistication, making it beloved by chocolate lovers across the globe.
This cake isn’t just about taste—it’s about texture and presentation, too. The dense crumb, the subtle tartness from the jam, and the glossy chocolate topping all work together harmoniously. If you’ve never tried it, you’re missing out on a slice of pastry history. And if you’ve had it before, you know how satisfying it is when paired with unsweetened whipped cream and a cup of strong coffee or espresso.
History and Origin of the Famous Cake
The story of the Sacher Torte dates back to 1832 in Vienna, Austria, when Prince Metternich ordered a special dessert to impress his high-profile guests. Unfortunately, the head chef at the time fell ill, and the responsibility landed on a 16-year-old apprentice named Franz Sacher. Rising to the occasion, young Sacher crafted what would later become a world-renowned dessert. His creation was a hit, and over time, the cake gained legendary status.
Years later, Franz Sacher’s son Eduard refined the recipe while working at the prestigious Demel bakery, and eventually opened the Hotel Sacher in Vienna. This establishment remains the home of the Original Sacher Torte, protected by trademark and guarded by a long-standing rivalry between Hotel Sacher and Demel over the authentic recipe.
Today, Sacher Torte is enjoyed by people all over the world and is considered a must-try dessert for anyone visiting Vienna. It has even earned its own national holiday in Austria—December 5th is celebrated as National Sacher Torte Day.
Why It’s So Popular Worldwide
There are plenty of chocolate cakes out there, but Sacher Torte stands out because of its unique combination of flavors, rich history, and elegant presentation. The interplay between the mildly tart apricot jam and deep chocolate flavor is something you rarely find in standard chocolate cakes. Plus, the glossy ganache coating is visually stunning, making it a showstopper on any dessert table.
Another reason for its popularity is the mystique surrounding the original recipe. The Hotel Sacher guards its recipe closely, which has led bakers and chefs worldwide to experiment and create their own versions—each one adding a slight twist but always staying true to the spirit of the original.
Whether you’re a baking enthusiast or a curious foodie, learning how to make this cake from scratch is both rewarding and delicious. Now, let’s talk about what you’ll need to get started.
Ingredients You’ll Need
Making Sacher Torte at home might seem intimidating at first, but once you break down the ingredients, it’s totally manageable. What you’re looking for are high-quality components that bring out the richness and balance of the cake. Below is a detailed list of everything you’ll need.
Main Cake Ingredients
Here’s what you’ll need for the chocolate sponge:
- 6 large eggs, separated
- 100g (1/2 cup) granulated sugar
- 130g (1/2 cup + 1 tbsp) unsalted butter, room temperature
- 130g (4.5 oz) high-quality dark chocolate (60–70% cocoa)
- 100g (3/4 cup) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
This combination results in a dense yet tender chocolate sponge. The eggs are separated to create structure through whipped egg whites, which lightens up the texture without sacrificing richness. The quality of the chocolate here makes a huge difference, so opt for something premium.
Ingredients for the Apricot Glaze
The jam layer isn’t just a filler—it’s essential for balancing the flavors:
- 200g (3/4 cup) apricot jam or preserves
- 2 tbsp water
You can use store-bought apricot jam, but if you really want to go all-in, simmering fresh apricots into your own glaze is next-level. The slight tartness contrasts beautifully with the chocolate layers.
Ingredients for the Chocolate Ganache
For that shiny, luxurious outer layer:
- 150g (5 oz) dark chocolate (same quality as the cake)
- 125ml (1/2 cup) heavy cream
- 1 tbsp butter (optional, for extra gloss)
This ganache needs to be smooth and pourable—rich enough to coat the cake but not so thick that it clumps. Adding butter helps keep the finish glossy and flawless.
Optional Garnishes and Serving Suggestions
To serve it the traditional way:
- Unsweetened whipped cream (Schlagobers in Austria)
- Chocolate curls or shavings (for decoration)
- Edible gold flakes or a chocolate “Sacher” plaque (optional but elegant)
Traditionally, Sacher Torte is served plain with a dollop of whipped cream. However, if you’re making this for a celebration or special occasion, feel free to get creative with garnishes while staying respectful to the original’s simplicity.
Tools and Equipment You’ll Need
Baking Tools
Baking Sacher Torte does require a few tools to get the perfect finish:
- 9-inch (23 cm) springform cake pan
- Mixing bowls (medium and large)
- Electric mixer or stand mixer
- Whisk and spatula
- Kitchen scale (for accuracy)
- Sifter or fine mesh sieve
Precision is everything in this recipe, so weighing your ingredients ensures consistency. A springform pan is highly recommended for easier removal of the finished cake.
Cooking Tools for Glazing and Ganache
- Small saucepan
- Heatproof bowl (for melting chocolate)
- Offset spatula (to spread the ganache)
- Cooling rack
- Cake turntable (optional but helpful)
Melting chocolate and heating apricot jam needs gentle, consistent heat. A double boiler setup works great here—just a bowl over simmering water to prevent scorching.
Step-by-Step Guide to Make Authentic Sacher Torte
Step 1 – Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Melt 4 ounces (115 g) of high-quality dark chocolate over a double boiler or in short bursts in the microwave. In a large bowl, cream together ½ cup (115 g) of unsalted butter and ½ cup (100 g) of sugar until light and fluffy. Separate 6 eggs — beat in the yolks one at a time, followed by the melted chocolate. In another bowl, whisk the egg whites until soft peaks form, then gradually add ¼ cup (50 g) of sugar to make them glossy. Gently fold the egg whites and ¾ cup (95 g) of flour into the chocolate mixture until smooth.
Step 2 – Baking the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be slightly firm and beautifully risen. Avoid overbaking — a slightly dense texture is part of the authentic Sacher charm.
Step 3 – Cooling and Slicing
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once completely cool, slice it horizontally into two even layers using a long serrated knife. Take your time — neat layers make for a beautiful finish.
Step 4 – Making the Apricot Glaze
In a small saucepan, heat ½ cup (160 g) of apricot jam with 1 tablespoon of water over low heat until smooth and slightly runny. Strain it through a fine sieve to remove fruit bits for a silky glaze.
Step 5 – Glazing the Cake with Apricot Jam
Place one cake layer on a serving plate and spread a thin layer of the warm apricot glaze on top. Add the second layer and coat the entire cake — top and sides — with the remaining glaze. This gives the cake its signature subtle fruitiness and helps the chocolate ganache adhere perfectly.
Step 6 – Preparing the Chocolate Ganache
In a heatproof bowl, add 6 ounces (170 g) of dark chocolate, finely chopped. Heat ½ cup (120 ml) of heavy cream until just simmering, then pour it over the chocolate. Let it sit for a minute, then stir gently until smooth and glossy. The ganache should be pourable but thick enough to coat.
Step 7 – Pouring and Spreading the Ganache
Place the glazed cake on a wire rack set over parchment paper to catch drips. Slowly pour the warm ganache over the top, letting it flow evenly down the sides. Use a spatula to smooth it out for that signature mirror-like finish. Let it set at room temperature until firm.
Serve your Authentic Sacher Torte with a dollop of freshly whipped cream and a cup of strong coffee — rich, elegant, and timeless, just like Vienna itself.
Serving the Sacher Torte
Traditional Austrian Style
In Austria, Sacher Torte is almost always served with a generous dollop of unsweetened whipped cream on the side. That’s right—unsweetened. Why? Because the cake itself is already rich and sweet, and the mild, airy texture of whipped cream balances it out beautifully.
It’s typically enjoyed with a cup of strong coffee or an espresso, especially in Vienna’s famous coffee houses. This dessert isn’t just a sweet treat—it’s part of a cultural experience. In fact, ordering a slice of Sacher Torte in Vienna is like ordering deep-dish pizza in Chicago—it’s a culinary ritual.
Modern Variations and Twists
While purists may frown upon changes to the original, modern bakers love to experiment. Some fun variations include:
- Orange marmalade instead of apricot for a citrus twist.
- Hazelnut or almond flour to add a nutty dimension to the cake base.
- Dark chocolate ganache with chili or sea salt for a gourmet edge.
- Mini Sacher Tortes for individual servings—perfect for dinner parties.
- Sacher Torte cupcakes, for a playful spin on the classic.
Feel free to get creative, but if it’s your first time making it, try the classic version first. Once you’ve nailed that, the sky’s the limit.
Expert Tips for Perfect Results
Common Mistakes to Avoid
- Using low-quality chocolate – The flavor of the chocolate defines the cake, so don’t cut corners here.
- Overmixing the batter – This can deflate the whipped egg whites and lead to a dense, flat cake.
- Not letting the cake cool completely – Warm cake plus jam or ganache equals a mess.
- Skipping the glaze layer – The apricot jam is essential. Skipping it changes the entire flavor profile.
- Overheating the ganache – If it’s too hot, it won’t coat properly and may streak or dull.
How to Store and Preserve the Cake
- Room Temperature: Sacher Torte can be stored at room temperature in an airtight container for 2–3 days.
- Refrigeration: For longer storage, keep it in the fridge for up to 5–6 days, but bring it to room temperature before serving.
- Freezing: The cake (without ganache) can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge, then bring to room temp before glazing.
Pro tip: The flavor improves after a day or two as the layers settle and meld together. So don’t be afraid to make it ahead of time!
Nutritional Information
Here’s a rough breakdown per slice (based on 12 servings):
| Component | Amount |
|---|---|
| Calories | 370–420 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 25g |
| Saturated Fat | 14g |
| Sugar | 26g |
| Fiber | 3g |
Note: This will vary depending on your specific ingredients and portion size. For a lighter version, consider reducing the ganache or using less sugar in the jam.
FAQs about Sacher Torte Recipe
1. What makes Sacher Torte different from chocolate cake?
Sacher Torte includes a layer of apricot glaze and is finished with a dark chocolate ganache. It’s denser, richer, and more refined than typical chocolate cakes.
2. Can I use a different fruit glaze instead of apricot?
Yes! Orange marmalade or raspberry jam can work well, but apricot is traditional for the authentic flavor.
3. How do I know if the ganache is the right consistency?
It should coat the back of a spoon but still be pourable. If it’s too thick, gently reheat with a splash of cream.
4. Can Sacher Torte be made gluten-free?
Absolutely. Substitute the flour with a 1:1 gluten-free baking mix or use almond flour for a nutty twist.
5. How long does Sacher Torte last in the fridge?
Stored in an airtight container, it can last up to 5–6 days. For best taste, bring it to room temperature before serving.
Conclusion
Sacher Torte isn’t just a dessert—it’s an experience, a slice of European culinary history you can recreate in your own kitchen. From its rich chocolate sponge to the bright touch of apricot and the smooth, shiny ganache, every layer offers a perfect bite. While it may seem complex at first glance, breaking it down into steps makes it very doable, even for home bakers.
Take your time, use quality ingredients, and enjoy the process. Whether you’re making it for a special occasion or just to treat yourself, this cake never fails to impress.
