The Classic Austrian Sacher Torte is a masterpiece of rich chocolate, velvety apricot jam, and a glossy glaze that promises pure indulgence. Its dense yet tender crumb melts in your mouth, while the tangy sweetness of apricot perfectly balances the deep cocoa flavor. In just 3 hours, you can create this iconic dessert that feels both luxurious and comforting.
Every bite offers a symphony of textures—smooth ganache, moist cake, and a hint of fruity brightness. Whether for a special occasion or a cozy afternoon treat, this torte is a timeless delight. Its elegant simplicity and decadent taste make it a showstopper worth every minute of preparation and chilling time.
Ingredients for Classic Austrian Sacher Torte
- For the Cake:
- 1 cup (6 oz/170 g) bittersweet chocolate, finely chopped
- 7 large eggs, separated and at room temperature
- ½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar
- ¾ cup (6 oz/170 g) butter, at room temperature
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (5 oz/142 g) cake flour (or substitute with all-purpose flour for a slightly denser texture)
- For the Filling:
- 1 ⅔ cups (17½ oz/496 g) apricot jam, strained (use smooth jam for easier spreading)
- ¼ cup (2 fl oz/60 ml) rum (optional, or substitute with orange juice for a non-alcoholic version)
- For the Glaze:
- 1 ⅓ cups (8 oz/225 g) bittersweet chocolate, finely chopped
- ½ cup (4 oz/115 g) butter, softened
- For Serving:
- Whipped cream (freshly whipped is best)
Step-by-Step Instructions
- Prepare the Cake: Preheat the oven to 350°F (180°C). Butter and line a 9-inch (23 cm) springform pan with parchment paper. Set aside.
- Melt the chocolate in a double boiler or microwave until smooth. Let it cool slightly.
- In a stand mixer with a whisk attachment, beat the butter, salt, and ½ cup (4 oz/115 g) sugar on medium-high until pale and fluffy, about 3 minutes.
- Add the vanilla extract and egg yolks one at a time, scraping the bowl as needed. Stir in the melted chocolate until combined. Transfer the mixture to a large bowl.
- Clean the mixer bowl and whisk. Whip the egg whites on high until soft peaks form, about 3 minutes. Gradually add the remaining ½ cup (4 oz/115 g) sugar and beat to stiff, glossy peaks, 3-4 minutes more.
- Gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten it, then fold in the remaining whites. Add the cake flour in two additions, mixing just until combined.
- Spread the batter into the prepared pan and bake for 50-55 minutes, or until a cake tester inserted in the center comes out clean. Cool for 10 minutes, then release the sides and let cool completely.
- Make the Filling: Combine the apricot jam and rum in a small saucepan. Warm over medium heat, stirring for 2 minutes until runny. Strain through a fine mesh sieve and discard solids.
- Level the cake if domed, then split it in half horizontally. Spread half the jam on the bottom layer, place the top layer on, and brush the remaining jam over the top and sides. Let set for 30 minutes.
- Prepare the Glaze: Melt the chocolate and butter in a small saucepan over low heat, stirring until smooth.
- Pour the glaze over the cake in a circular motion, starting from the center. Tilt the wire rack to spread evenly. Use an offset spatula to smooth the sides if needed. Let set for 1 hour.
- Optional Decoration: Scrape collected glaze from the pan, warm it, and strain. Pipe “Sacher” or designs onto the cake using a small piping bag. Let set before serving.
- Serve with freshly whipped cream. Store leftovers covered at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
Serve your Classic Austrian Sacher Torte with a dollop of freshly whipped cream for a delightful contrast to the rich chocolate. For an extra touch of elegance, pair it with a cup of Viennese coffee or a glass of dessert wine like a sweet Riesling. This combination will transport you straight to a Viennese café!
Storage Secrets: Keeping Your Torte Fresh
Store your Sacher Torte covered at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. Before serving, let it come to room temperature to restore its texture and flavor.
Time-Saving Tips for Busy Bakers
To save time, prepare the apricot jam filling a day ahead and store it in the fridge. You can also melt the chocolate and butter for the glaze in the microwave in short bursts, stirring frequently, to avoid the need for a double boiler. These small steps can make the process smoother and quicker!
Equipment Essentials: What You’ll Need
Ensure you have a 9-inch springform pan for easy cake removal, a stand mixer for whipping egg whites to perfection, and a fine mesh strainer for smoothing the apricot jam. An offset spatula is also handy for spreading the glaze evenly and achieving a professional finish.
Common Questions Answered
Wondering if you can use milk chocolate instead of bittersweet? While bittersweet chocolate is traditional for its rich flavor, milk chocolate can be used for a sweeter twist. Also, if you don’t have rum for the filling, orange juice makes a great non-alcoholic substitute. Happy baking!
Classic Austrian Sacher Torte Recipe
Ingredients
For the Cake
- 1 cup bittersweet chocolate, finely chopped 6 oz/170 g
- 7 large eggs, separated and at room temperature
- ½ cup granulated sugar 4 oz/115 g
- ½ cup granulated sugar 4 oz/115 g
- ¾ cup butter, at room temperature 6 oz/170 g
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup cake flour 5 oz/142 g
For the Filling
- 1 ⅔ cups apricot jam, strained 17½ oz/496 g
- ¼ cup rum 2 fl oz/60 ml
For the Glaze
- 1 ⅓ cups bittersweet chocolate, finely chopped 8 oz/225 g
- ½ cup butter, softened 4 oz/115 g
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23 cm) springform pan. Set aside.
- Melt the chocolate either in the top of a double boiler over simmering water or gently in the microwave. Set aside to let cool.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the butter, salt and ½ cup (4 oz/115 g) sugar on medium-high until pale and fluffy, about 3 minutes.
- Whip in the vanilla extract and then the egg yolks, one at a time, scraping down the sides of the bowl every now and then to ensure even mixing. Stir in the melted chocolate until combined.
- Transfer the mixture to a large, clean bowl and thoroughly wash and dry the mixer bowl and whisk.
- Reattach the whisk and add the egg whites to the clean mixer bowl. Whip on high until soft peaks form, about 3 minutes. Gradually add the remaining ½ cup (4 oz/115 g) sugar and continue to beat to stiff, glossy peaks, a further 3-4 minutes.
- With a metal spoon, gently fold in ⅓ of the whipped egg whites into the chocolate mixture to lighten the batter before folding in the remaining whites.
- Lastly add the cake flour in 2 additions, mixing just until combined.
- Spread the batter into your prepared pan and bake for 50-55 minutes, until a cake tester inserted in the middle comes out clean.
- Let cool for 10 minutes before releasing the sides and let cool completely.
- Combine the jam and rum in a small saucepan and warm over medium heat, stirring constantly for about 2 minutes, until the jam is runny. Press through a fine mesh strainer and discard the solids.
- Transfer the cake to a wire rack set over a rimmed baking dish. Level the top if it is domed, then split the cake in half.
- Spread ½ of the jam on the bottom half of the cake then place on the top layer. Brush the top and sides of the cake all over with the remaining jam and let this set and dry, about 30 minutes.
- Place the chocolate and butter in a small saucepan over low heat and warm, stirring frequently, until the butter and chocolate is melted and smooth.
- Starting in the center of the cake, pour the chocolate in a circular motion over the top of the cake and let it drip down the sides. Tilt the wire rack a bit to encourage even spreading. If needed, use an offset spatula to smooth the sides. Let the glaze set until dry, for about 1 hour.
- Using an offset spatula, gently loosen the cake from the wire rack and transfer to a serving dish.
- If you wish to add decorations or the word ‘Sacher’ to the top of the cake, scrape the collected glaze from the pan below the rack into a small pan and warm until softened enough to pipe. Strain to remove any cake crumbs, then place the glaze in a small piping bag fitted with a small round tip and write ‘Sacher’ over the top of the cake (or add whatever designs you wish). Allow to set before serving.
- Serve slices of cake with freshly whipped cream. Store the leftover cake covered, at room temperature for up to 3 days.
