Sacher Torte from Scratch
A recipe that stands the test of time is a recipe worth trying! Sacher torte is an authentic Austrian dessert that has a rich history. Filled with apricot jam and coated with chocolate glaze, this unique chocolate cake is a beloved dish.
If you’re anything like me, every now and then you like to challenge your tastebuds and baking skills by trying your hand at a famous recipe. Sacher torte is renowned worldwide and for good reason. The decadent chocolate glaze and tangy apricot filling makes for a memorable and flavorful cake. To my surprise, it’s quite easy to make from scratch!
Why You’ll Love This Recipe
- Unique flavor. Dark chocolate with apricot is a one-of-a-kind pairing that indulges the palate!
- Moist texture. This chocolate cake is dense and rich. It pairs well with the fudgy glaze and tart apricot filling.
- Perfect for any occasion. Whether it’s a dinner party, bridal shower or New Year’s Eve celebrations, this cake suits any gathering!
- European origins. The authentic Austrian recipe is credited to Franz Sacher, who introduced the recipe in 1832.
- Well researched recipe. I referred to the Sacher Hotel website, which shares the original recipe, as well as Luisa Weiss’s cookbook Classic German Baking for more detailed recipe notes. After a few rounds in my test kitchen, I found the best method for perfecting the flavors and textures.
Ingredient Notes
- Chocolate: Use a good quality dark chocolate (or semisweet). I prefer the Ghirardelli wafers for easy melting, but chopped chocolate works too.
- Sugar: Superfine sugar, also known as castor sugar, is best for this recipe. If you’re unable to find it, pulse the sugar in a food processor for 10 to 15 one second pulses.
- Eggs: Separate the eggs before using in the recipe. I find it easier to separate the eggs while they are still cold, but remember to let the whites and yolks come to room temperature before using.
- Boiling water: For a thin and shiny glaze, boiling water is used to dissolve the sugar and melt the chocolate.
- Apricot jam: A traditional sacher torte has an apricot filling. A good quality jam or preserves work well! I prefer Bonne Maman.
Refer to the recipe card for ingredient details and measurements.
Recipe Variations
Use a different fruit spread. If you can’t find apricot jam, try raspberry or red currant. The tart flavor tastes delicious with the chocolate cake (similar to cherries in black forest cake or this chocolate raspberry tart).
Add some liqueur. Stir in 2 tablespoons orange liqueur with the apricot jam before spreading it on the cake. Other options include brandy or dark rum.
Stir in chopped nuts. Hazelnuts or almonds will complement the flavor well and add a little texture. I suggest about 1/2 cup chopped nuts stirred in with the flour.
How to Make Sacher Torte
- Melt the chocolate for the cake using a double boiler or following the microwave method.
- Beat egg yolks until well combined, then whisk in the melted chocolate, melted butter and vanilla. Stir until smooth. Set aside.
- Beat egg whites until foamy in the bowl of a stand mixer with a whisk attachment. With the mixer running, add castor sugar and pinch of salt. Beat on high speed until mixture holds a stiff peak.
- Add egg white mixture to melted chocolate mixture. Fold gently to avoid deflating the eggs. Gently stir in the flour.
Expert Tips
Use good quality chocolate. This is where a lot of the flavor comes from. I prefer Ghirardelli or Callebaut chocolate. Buying wafers makes for easy melting, but you can also use chopped chocolate.
Don’t over-mix. It’s super important to gently fold in the whipped egg whites and flour. The batter should be light and fluffy. Over-mixing will deflate the egg whites and cause the cake to be too dense.
Use toothpicks to get two even cake layers. I love this trick! Use toothpicks to poke holes along the side of the cake to mark where you will cut with a serrated knife. This guarantees even layers and a level cake.
Get the right glaze consistency. Pour glaze over the back of a spoon. It should thickly coat the spoon and have a shiny appearance. If it’s too thin, continue cooking, stirring frequently. If it’s too thick, add a Tablespoon of hot water.
Make Ahead and Storage Tips
Store at room temperature for up to 5 days. A cake dome works best, but you can also cover loosely with plastic wrap.
Freeze cake layers for up to 3 months. After they have cooled, wrap them in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and assembling. I do not suggest freezing the cake fully assembled. The glaze does not defrost well or keep its shiny finish.
Make ahead the cake layers a day ahead of time. After they have cooled, cover them with plastic wrap and keep at room temperature until ready to assemble.
Recipe FAQ
It’s a dessert that was popular in the Austrian imperial court during the early 1800s. It gained even more popularity when Hotel Sacher added it to its menu in 1876.
Sacher torte is a specific kind of chocolate cake with Austrian roots. It features apricot jam filling and a chocolate glaze. Meanwhile, “chocolate cake” is a more general term that can define numerous types of cakes with chocolate as the main ingredient.
Yes, but it will affect the texture slightly. Castor sugar helps make a super smooth batter and melt-in-your-mouth cake. I suggest adding granulated sugar to the bowl of a food processor and pulsing until superfine, about 15 one-second pulses.
Related Recipes
Want to try more European desserts? Try these recipes next!
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Get the Recipe: Sacher Torte from Scratch
Ingredients
Sacher Cake
- 1 cup (170 g) bittersweet or semisweet chocolate wafers
- 8 large eggs, separated, room temperature
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- ¾ cup (150 g) superfine or castor sugar
- 1 cup (125 g) unbleached flour
- ½ cup (113 g) apricot jam
Chocolate Glaze
- 1 cup (170 g) bittersweet or semisweet chocolate wafers, (between 55% and 70% cocoa content)
- ½ cup (120 g) boiling water
- 1 cup (198 g) superfine or castor sugar
Instructions
Cake
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Grease the sides of the pan with cooking spray.
- In a makeshift double boiler (or in the microwave on 50% power level), slowly melt the chocolate, stirring frequently. Cool slightly.
- In a mixing bowl, beat egg yolks with a whisk. Mix in the melted chocolate, melted butter and vanilla. Whisk until very smooth.
- In the bowl of a stand mixer (use a stand mixer for this) fitted with a whisk attachment, beat egg whites until foamy. With the mixer running, slowly add the castor sugar and a pinch of salt. Beat on high speed until the mixture holds a stiff peak (it should look glossy).
- Add egg whites to the chocolate mixture. Use a large rubber spatula to fold gently until there are just a few streaks of egg white. Sprinkle flour over the top (careful not to deflate) and gently fold until incorporated.
- Transfer batter to prepared cake pan. Bake at 350℉ for 35 to 45 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for 10 minutes, then run a butter knife around the edge of the pan and remove the sides and bottom of the pan. Cool the cake completely.
Assembly
- Use a serrated knife to cut the cake in half lengthwise. I find it helpful to use a toothpick to poke holes around the perimeter and use that as guidance so the layers turn out level.
- Place the bottom cake layer on a wire rack over a baking sheet (use parchment paper on for easy clean up). Spread apricot jam on top leaving a ½ inch border around the edge so it doesn’t seep out the sides. If there are any large pieces of fruit, use a spoon to carefully remove them. Place the second cake layer on top.
Glaze
- Add water and sugar to a medium saucepan over high heat. Bring to a boil and cook for 5 minutes. Remove pan from the heat and add the chopped chocolate. Stir until completely melted. Return pan to medium-high heat and bring to a boil. Remove from the heat again and let it cool for about 5 to 6 minutes, stirring occasionally. Mixture should be smooth, shiny and slightly thick.
- Pour warm glaze over the cake. The excess chocolate will drip off the sides onto the baking sheet below. Use an offset spatula to spread glaze into any missed spots. Do not spread too much otherwise the glaze will not have a smooth, shiny finish.
- Let the cake sit for 2 to 3 hours or until the glaze is set. Keep at room temperature and serve within 24 hours.
