Sachertorte
A classic Austrian chocolate cake known for its dense chocolate sponge, thin layer of apricot jam, and rich dark chocolate glaze. This elegant dessert offers a sophisticated balance of sweet and slightly tart flavors.
An original recipe by Forkin
- Total time
- 3 hr 35 min
- Serves
- 8
- Difficulty
- Hard
- Per serving
- 753 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 150 gdark chocolate, finely chopped
- 150 gunsalted butter, softened
- 100 gconfectioners sugar
- 1 tspvanilla extract
- 6 pcsegg yolk
- 6 pcsegg white
- 100 ggranulated sugar
- 150 gall-purpose flour
filling
- 250 gapricot jam, strained
glaze
- 200 gdark chocolate, finely chopped
- 150 ggranulated sugar
- 125 mlwater
Equipment
24cm springform pan · large mixing bowls · saucepan · spatula · wire rack · whisk · oven · serrated knife
The method
Step by step
- 1
Preheat your oven to 170°C (340°F) and grease and flour a 24cm round springform pan.
About 5 min
- 2
Melt the dark chocolate for the cake over a double boiler or in the microwave, then set aside to cool slightly.
About 5 min
Cook’s note: Ensure the chocolate is not too hot when you add it to the butter mixture.
- 3
In a large bowl, cream together the softened unsalted butter, confectioners sugar, and vanilla extract until light and fluffy.
About 5 min
- 4
Gradually beat in the egg yolks one at a time until fully incorporated into the butter mixture.
About 3 min
- 5
Fold in the cooled melted dark chocolate into the butter and egg yolk mixture until well combined.
About 2 min
- 6
In a separate clean bowl, whisk the egg whites until soft peaks form, then gradually add the granulated sugar while continuing to whisk until stiff, glossy peaks form.
About 5 min
Cook’s note: Make sure your bowl and whisk are completely clean and free of any grease for the best results.
- 7
Gently fold about a third of the egg white meringue into the chocolate mixture to lighten it.
About 1 min
- 8
Sift the all-purpose flour over the chocolate mixture, then gently fold it in along with the remaining egg white meringue until just combined, being careful not to overmix.
About 2 min
Cook’s note: Overmixing will develop the gluten and make the cake tough.
- 9
Pour the batter into the prepared springform pan and smooth the top.
About 1 min
- 10
Bake in the preheated oven for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
About 50 min
Cook’s note: The cake should be slightly firm to the touch.
- 11
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
About 30 min
- 12
Once completely cool, slice the cake horizontally into two equal layers.
About 2 min
Cook’s note: A long serrated knife works best for this.
- 13
Warm the strained apricot jam slightly in a small saucepan over low heat until it is spreadable.
About 3 min
- 14
Spread half of the warm apricot jam evenly over the bottom cake layer, then place the top layer on top.
About 2 min
- 15
Spread the remaining apricot jam over the top and sides of the entire cake.
About 2 min
Cook’s note: This layer helps the glaze adhere smoothly.
- 16
Let the jam-coated cake rest for at least 30 minutes to allow the jam to set slightly.
About 30 min
- 17
To make the glaze, combine the dark chocolate for the glaze, granulated sugar, and water in a saucepan.
About 1 min
- 18
Heat over medium-low heat, stirring constantly, until the chocolate is melted and the sugar is dissolved, and the glaze is smooth and slightly thickened.
About 8 min
Cook’s note: Do not boil the glaze; keep it at a gentle simmer.
- 19
Remove the glaze from the heat and let it cool for about 10-15 minutes until it is still pourable but not too hot.
About 15 min
Cook’s note: The right temperature is crucial for a smooth, even glaze.
- 20
Place the cake on a wire rack set over a baking sheet to catch any drips.
- 21
Pour the slightly cooled chocolate glaze evenly over the top and sides of the cake, allowing it to drip down.
About 1 min
Cook’s note: Work quickly and in one go for the best finish.
- 22
Allow the Sachertorte to set at room temperature for at least 1 hour before serving.
About 1 hr
Cook’s note: The glaze will firm up as it cools.
Per serving
Nutrition
- Calories
- 752.8kcal
- Protein
- 9.1g
- Carbs
- 106.6g
- Fat
- 32.5g
- Fibre
- 3.9g
- Sugar
- 83.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store Sachertorte in an airtight container at room temperature.
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