The Austrian Sachertorte is an iconic chocolate cake hailing from Vienna, known for its rich, dense chocolate sponge layered with apricot jam and finished with a smooth, glossy chocolate glaze. Invented in 1832 by Franz Sacher for Prince Wenzel von Metternich, it has since become a symbol of Austrian dessert elegance.

Why I Love This Recipe

I love this recipe because it’s a celebration of chocolate in its purest form, complemented by the delicate fruitiness of apricot jam. The layers are moist and tender, the glaze is shiny and smooth, and the balance of flavors makes each bite elegant yet comforting. It’s a dessert that feels both classic and indulgent.

Why It’s a Must-Try Dish

• Historic and iconic: A true taste of Austrian culinary heritage.
• Chocolate perfection: Rich, dense, and decadent.
• Elegant presentation: Shiny glaze and smooth finish impress guests.
• Versatile: Pairs beautifully with coffee, tea, or a light dessert wine.

Recipe Details

• Preparation Time: 30 minutes
• Baking Time: 50–60 minutes
• Cooling and Assembling: 30–40 minutes
• Total Time: 1 hour 50 minutes – 2 hours 10 minutes
• Servings: 12
• Calories: Approximately 450 kcal per slice
• Course: Dessert
• Cuisine: Austrian / European

Ingredients

For the Chocolate Cake:

• 7 oz (200 g) dark chocolate (70% cocoa), chopped
• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 8 large eggs, separated
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• ¼ tsp salt

For the Apricot Filling:

• ½ cup (160 g) apricot jam, smooth or strained
• 1 tsp lemon juice

For the Chocolate Glaze:

• 4 oz (115 g) dark chocolate, chopped
• ½ cup (120 ml) heavy cream

Cooking Directions

Step-by-Step Preparation Method:

Step 1: Preheat Oven

• Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2: Melt Chocolate

• Melt 7 oz of dark chocolate in a heatproof bowl over a pan of simmering water (double boiler). Set aside to cool slightly.

Step 3: Prepare Batter

1. In a large bowl, cream the softened butter and sugar until light and fluffy.
2. Beat in egg yolks one at a time, then add vanilla extract and melted chocolate.

Step 4: Whip Egg Whites

1. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
2. Gently fold the egg whites into the chocolate mixture in batches, being careful not to deflate the batter.

Step 5: Incorporate Flour

• Sift the flour over the batter and fold gently until just combined.

Step 6: Bake the Cake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Step 7: Prepare Apricot Filling

• Warm apricot jam with lemon juice in a small saucepan or microwave. Strain if needed.

Step 8: Slice and Fill Cake

• Carefully slice the cake horizontally into two layers.
• Spread the apricot jam evenly over the bottom layer, then place the top layer back.

Step 9: Make Chocolate Glaze

1. Heat heavy cream until simmering.
2. Pour over chopped chocolate and stir until smooth.
3. Allow glaze to cool slightly before pouring over the cake, smoothing the sides with a spatula.

Step 10: Set and Serve

• Let the glaze set for at least 30 minutes at room temperature.
• Slice and serve with lightly sweetened whipped cream if desired.

How to Serve

• Serve on a cake stand or platter, sliced into 12 pieces.
• Optionally, add a dollop of whipped cream or fresh berries.
• Pairs beautifully with black coffee, espresso, or dessert wine.

Recipe Tips

• Chocolate quality: Use high-quality dark chocolate for best flavor.
• Folding: Fold egg whites gently to keep the batter airy.
• Glaze consistency: Slightly warm glaze will pour smoothly over the cake.
• Jam: Strain apricot jam to avoid lumps and ensure smooth spreading.
• Make-ahead: Cake can be assembled a day in advance for flavors to meld.

Variations

1. Milk Chocolate Version: Use 50–60% cocoa chocolate for a sweeter, milder cake.
2. Fruit Variation: Add a layer of raspberry or cherry jam for a different fruit note.
3. Nutty Twist: Sprinkle finely chopped toasted almonds between layers.
4. Mini Cakes: Make in individual ramekins for personal-sized servings.
5. Alcohol Infusion: Brush sponge layers lightly with apricot liqueur for extra depth.

Freezing and Storage

• Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.
• Freezing: Freeze unglazed or fully glazed cake wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Serve at room temperature; avoid microwaving to prevent melting the glaze.

Special Equipment Needed

• 9-inch springform pan
• Double boiler or heatproof bowl for melting chocolate
• Mixing bowls and spatulas
• Electric mixer for butter and egg yolks
• Wire rack for cooling
• Small saucepan for apricot jam and glaze

FAQs

Q1: Can I make this gluten-free?

• Yes, substitute all-purpose flour with a gluten-free flour blend.

Q2: Can I bake the cake in advance?

• Yes, the sponge can be baked a day ahead and stored at room temperature before assembling.

Q3: Can I skip the apricot jam?

• You can, but the jam adds traditional flavor and balances the richness of the chocolate.

Q4: How do I get a shiny glaze?

• Pour slightly warm ganache over the cake and smooth quickly. Let it set at room temperature.

Q5: Can I use a microwave to melt chocolate?

• Yes, melt in short 20-second bursts, stirring between intervals to avoid burning.

Conclusion

The Austrian Sachertorte Chocolate Cake is a luxurious, classic dessert that combines rich chocolate, sweet-tart apricot jam, and a glossy chocolate glaze. Elegant, indulgent, and historically celebrated, this cake is perfect for special occasions, dinner parties, or a decadent treat for yourself. With careful preparation, you’ll achieve a dessert that’s visually stunning, deeply flavorful, and utterly unforgettable.