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4.41 from 5 votes
Classic Austrian Sacher Torte is placed on a round golden rim platter. It shows the silky smooth, shinny glaze.
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Classic Austrian Sacher Torte Recipe
Prep Time
40 mins
Cook Time
50 mins
Chill for
1 hr 30 mins
Total Time
3 hrs
 

Try our Classic Austrian Sacher Torte Recipe to savor tender, moist cake, decadent chocolate, and fruity apricot jam in each exquisite bite.

Servings: 12 servings
Author: Gemma Stafford
Ingredients
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
For the Filling
  • 1 ⅔ cups (17½ oz/496 g) apricot jam, strained
  • ¼ cup (2 fl oz/60 ml) rum
For the Glaze
  • 1 ⅓ cups (8 oz/225 g) bittersweet chocolate, finely chopped
  • ½ cup (4 oz/115 g) butter, softened
  • Whipped cream, for serving
Instructions
To Make the Cake

  1. Preheat the oven to 350°F (180°C) and butter and line with parchment a 9-inch (23 cm) springform pan. Set aside.

  2. Melt the chocolate either in the top of a double boiler over simmering water or gently in the microwave. Set aside to let cool.

  3. 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.

  4. 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.

  5. Transfer the mixture to a large, clean bowl and thoroughly wash and dry the mixer bowl and whisk.

  6. 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.

  7. 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.
  8. Lastly add the cake flour in 2 additions, mixing just until combined.

  9. Spread the batter into your prepared pan and bake for 50-55 minutes, until a cake tester inserted in the middle comes out clean.

  10. Let cool for 10 minutes before releasing the sides and let cool completely.
To Make the Filling
  1. 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.
  2. 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.

  3. 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.

To Make the Glaze
  1. 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.

  2. 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.

  3. Using an offset spatula, gently loosen the cake from the wire rack and transfer to a serving dish.
  4. 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.
  5. Serve slices of cake with freshly whipped cream. Store the leftover cake covered, at room temperature for up to 3 days.
Recipe Notes
  • Make sure to strain your apricot jam so it is lump-free and will spread smoothly.
  • For best results, use a thin metal spoon to fold the egg whites into your yolk mixture to keep the whites from deflating.
  • If you don’t have cake flour, here's how to make your own.
  • Instead of using a double boiler, you can melt chocolate in the microwave: place chocolate in a microwave-safe bowl and heat for 30 seconds at a time, stirring in between, until it is melted.
  • When pouring on the glaze, for the smoothest results, try not to use a spatula to spread it. If you absolutely need to, use an offset to smooth the glaze over the side, and do so just after you pour it while the glaze is still warm.
  • This cake traditionally has "Sacher" written on top, but if you are nervous about writing on the cake or adding decorations, there is no need to. This cake is beautiful and elegant, just as it is.