BakeryDiary is a recipe curation and editorial platform. We research and curate recipes from public sources, considering ratings, reviews, comments, and feedback. We then refine and present them clearly for home cooks. We are committed to an ad-free, focused experience that makes discovering and preparing recipes easier.
Sacher Torte is an elegant Austrian dessert built around a beautifully simple combination: rich chocolate cake, smooth apricot jam, and a glossy chocolate glaze.
This version creates two delicate layers of chocolate sponge, giving every slice a balanced contrast between tender cake, bright fruitiness, and deep chocolate flavor.
The apricot jam adds a subtle tart-sweet note that keeps the chocolate from feeling overwhelmingly rich, while the smooth glaze creates a polished finish worthy of a special-occasion dessert.
Sachertorte is widely recognized as one of Austria’s signature cakes, traditionally served alongside whipped cream.
The cake itself begins with softened unsalted butter, superfine sugar, vanilla, eggs, and melted semi-sweet chocolate.
Whipped egg whites are folded gently into the chocolate mixture to help create a light, airy texture, while cake flour provides structure without making the sponge unnecessarily heavy.
Once baked and cooled, the cake is split horizontally and generously layered with strained apricot jam blended with a little rum.
More of the warm jam coats the top and sides, forming a smooth base beneath the final chocolate glaze.
The finishing glaze combines finely chopped semi-sweet chocolate with butter, melted gently until completely smooth.
It is poured over the jam-coated cake in one quick motion, creating an even chocolate covering that sets into a sleek, refined finish.
After resting, each slice offers chocolate richness, soft sponge, fruity apricot, and a delicate glaze in one harmonious bite.
Served alongside whipped cream, this Sacher Torte makes an impressive dessert for celebrations, afternoon coffee, or any occasion calling for a classic European centerpiece.
Classic Austrian Sacher Torte
Ingredients
Equipment
Method
- Prepare the Pan: Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23 cm) springform pan with parchment paper, then set the prepared pan aside.
- Cream the Butter: Place the room-temperature butter and ½ cup (100 g) of the superfine sugar in a large mixing bowl. Using an electric mixer fitted with a whisk attachment, beat on medium-high speed for about 3 minutes, until the mixture becomes pale and fluffy.
- Build the Chocolate Mixture: Add the vanilla, then incorporate the egg yolks one at a time, mixing after each addition. Pour in the melted, cooled chocolate and beat for about 2 minutes, until the mixture is creamy and well combined. Set aside.
- Whip the Egg Whites: In a separate large mixing bowl, beat the egg whites and salt with an electric mixer on medium-high speed for about 1 minute, until foamy. Add the remaining ½ cup (100 g) superfine sugar and continue mixing on high speed for about 5 minutes, until stiff peaks form.
- Fold in the Egg Whites: Add the whipped egg whites to the chocolate mixture in 3 additions. Fold gently in one direction using the same repeated movement each time. Avoid overmixing so the batter remains light and does not deflate.
- Add the Flour: Fold the cake flour into the batter in 2 additions, mixing only until incorporated and no lumps remain. Keep the folding gentle; the finished batter should be light, fluffy, and silky.
- Bake the Cake: Transfer the batter to the prepared springform pan and spread it evenly. Bake for about 50–60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
- Strain the Jam: Place a mesh strainer over a medium heavy-bottomed saucepan or Dutch oven. Press the apricot jam through the strainer into the pan, removing the fruit pulp. Add the rum and cook over medium heat for 2 minutes, until the mixture is hot, smooth, and combined. Remove from the heat and set aside.
- Level the Cake: Once completely cool, cut a thin layer from the top of the cake to create a flat surface. Turn the cake upside down, then cut it horizontally into two layers. A cake turner can make this step easier.
- Fill the Cake: Spread about two-thirds of the warm apricot jam evenly over the bottom cake layer. Place the second cake layer on top. Spread the remaining jam evenly over the top and sides, making sure the entire cake is covered.
- Dry the Jam Coating: Leave the jam-covered cake uncovered at room temperature for 1 hour, or until the jam feels dry to the touch.
- Melt the Glaze: Place a large heavy-bottomed saucepan or Dutch oven over low heat and add enough water to reach about 2 inches (5 cm) high. Set a large heatproof glass bowl over the saucepan, ensuring the bowl does not touch the water. Add the chopped chocolate and butter to the bowl and slowly melt for about 5 minutes, stirring frequently with a rubber spatula. Remove from the heat when the butter has completely melted and only a few small pieces of chocolate remain.
- Smooth the Glaze: Let the bowl rest for 5 minutes so the remaining chocolate melts completely. Stir occasionally until the glaze becomes completely smooth.
- Glaze the Cake: Pour the chocolate glaze over the top of the cake all at once in a circulating motion. Immediately use a long frosting spatula to spread it across the top, allowing the glaze to flow down and cover the sides. Work quickly and use only a few movements to keep the surface smooth. A cake turner makes this easier.
- Set the Glaze: Leave the glazed cake at room temperature for 1 hour, allowing the chocolate coating to dry and set.
- Serve the Torte: Slice the finished Sacher Torte and serve it with whipped cream.
- Store the Cake: Keep the cake in an airtight container at room temperature for up to 3 days.
Notes
- Use butter and eggs at room temperature as specified so the cake mixture can be properly combined.
- Melt the semi-sweet chocolate for the cake ahead of time and allow it to cool before adding it to the butter mixture.
- Fold the whipped egg whites gently in three additions. Overworking the batter can cause it to lose volume and produce a flatter cake.
- Add the cake flour in two additions and fold only until no lumps remain.
- Straining the apricot jam removes the fruit pulp and creates a smooth coating for the cake.
- Make sure the jam covers the top and sides completely before allowing it to dry.
- When preparing the chocolate glaze, remove it from the heat while a few small chocolate pieces remain; resting the mixture allows them to melt without continued direct heat.
- Work quickly when spreading the glaze so it can flow smoothly over the cake before beginning to set.
- Serve the finished torte with whipped cream for the classic pairing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Chef’s Secret
The most important technique for keeping this Sacher Torte light is gentle folding.
Once the whipped egg whites are ready, add them to the chocolate mixture in three portions rather than mixing them in all at once.
Fold in one direction using the same controlled movement, stopping as soon as the mixture is incorporated. The same care applies when adding the cake flour.
Vigorous stirring can knock air out of the whipped whites, leaving the baked sponge flatter and heavier than intended.
The batter should remain visibly light, fluffy, and silky before it goes into the pan.
This careful handling is especially valuable because the cake relies on the incorporated egg whites for its delicate structure.
Serving Suggestions
Serve Sacher Torte in neat slices alongside a generous spoonful of whipped cream.
The light, creamy accompaniment provides a pleasant contrast to the rich chocolate sponge, apricot layer, and smooth chocolate glaze.
For an elegant presentation, keep the cake slices cleanly cut so the two sponge layers and apricot filling remain visible.
The torte is particularly well suited to afternoon coffee or as a refined dessert after a meal.
Because the cake already contains a glossy chocolate coating and apricot jam, additional toppings are not necessary; whipped cream provides the traditional finishing touch without competing with the main flavors.
Conclusion
This Sacher Torte brings together tender chocolate sponge, smooth apricot jam, and a rich chocolate glaze in one elegant Austrian dessert.
Gentle folding keeps the cake delicate, while the strained jam creates a refined fruit layer beneath the glossy finish.
Once the glaze has set, each slice offers a satisfying combination of chocolate richness and bright apricot flavor.
Served with whipped cream, this classic torte makes a polished centerpiece for celebrations, afternoon gatherings, or any occasion that calls for an impressive homemade dessert.
