Sachertorte (Authentic Viennese Sacher Cake)

  • Total time - 3 hours (incl. chilling and setting time)
  • Active prep - 45 minutes
  • Baking - 45 minutes
  • Chilling - 1-2 hours
  • Servings: 10
  • Country: Austria
A glossy chocolate Sacher cake with the word 'Sacher' written on top, served with a dollop of unsweetened whipped cream.

Authentic Sachertorte uses a specific, dense chocolate sponge. The key to its flavour is quality dark chocolate and the technique of creaming softened butter with sugar and egg yolks.

When preparing the glaze, it is crucial that it is hot but not boiling, and applied all at once to achieve a perfectly smooth and shiny finish.

Ingredients

For the Sponge (20-22 cm diameter)

  • 150 g dark chocolate (min. 55%)
  • 150 g butter (softened)
  • 60 g powdered sugar (for butter)
  • 6 pieces (yolks and whites separated) eggs
  • 150 g granulated sugar (for meringue)
  • 150 g all-purpose flour
  • pinch salt

For Filling and Glaze

  • 250 g apricot jam (thick)
  • 2 tbsp water
  • 200 g dark chocolate (for glaze, min. 55%)
  • 200 g granulated sugar (for glaze)
  • 125 ml water (for glaze)
  • 200 ml whipped cream (unsweetened) for serving

Instructions

Step 1: Sponge – Butter Base

Preheat the oven to 170 °C (338 °F). Grease and flour a 20–22 cm springform pan.

Melt 150 g of dark chocolate in a water bath. Let it cool slightly.

Cream the softened butter with the egg yolks and powdered sugar until fluffy. Mix in the melted chocolate.

Step 2: Sponge – Meringue and Baking

In a separate bowl, whisk the six egg whites and granulated sugar (150 g) into a stiff, glossy meringue.

Gently fold half of the meringue into the chocolate mixture, then add the flour and the rest of the meringue. Mix only briefly until the ingredients are combined.

Pour the batter into the pan and bake for 45–55 minutes. The sponge is done when a skewer comes out clean. Let it cool completely in the pan.

Step 3: Jamming and Chilling

Slice the sponge horizontally once. Heat the apricot jam (250 g) with water (2 tbsp) and strain it to be smooth. Spread half of the jam on the bottom layer, and top with the second layer.

Use the remaining jam to coat the entire surface and sides of the cake. This jam 'coat' is crucial for a smooth glaze finish.

Chill the cake for at least 1 hour, ideally longer, to let the jam set.

Step 4: Preparing the Glaze (Glace)

In a saucepan, bring the water (125 ml) and sugar (200 g) to a boil. Boil for exactly 5 minutes (or until 107 °C / 225 °F). Remove from heat.

Add the chopped chocolate (200 g) to the hot syrup and stir until the chocolate is melted and a glossy, medium-thick glaze is formed. The glaze should be around 35–40 °C (95–104 °F).

Step 5: Glazing and Serving

Place the cake on a wire rack with a tray underneath. Pour the hot glaze onto the centre of the cake and quickly allow it to run down the sides. You must pour the entire surface at once; do not try to fix the glaze, or it will be dull.

Let the glaze set at room temperature or in the refrigerator.

Serve with whipped cream that is not sweetened to balance the sweetness of the glaze.