Sacher Torte: A Rich and Decadent Classic Austrian Cake

Why You’ll Love This Recipe

Sacher Torte is the perfect combination of intense chocolate flavor, fruity apricot sweetness, and a smooth, rich glaze. This cake is dense and luxurious, making it the ideal dessert for anyone who loves chocolate. Its unique combination of flavors and textures offers something for every palate—rich chocolate, a slight tang from the apricot jam, and a shiny, glossy finish from the chocolate glaze. Not only does it look stunning when served, but it also tastes incredible, making it a showstopper for any occasion.

Ingredients

For the cake:

• 1 cup (200g) dark chocolate (at least 60% cocoa)
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1/2 cup (65g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 teaspoon salt

For the filling:

• 1/2 cup (150g) apricot jam (preferably smooth)

For the glaze:

• 4 oz (115g) dark chocolate (at least 60% cocoa)
• 1/4 cup (60ml) heavy cream
• 1 tablespoon unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Melt the chocolate: In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
3. Cream the butter and sugar: In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the egg yolks: Beat in the egg yolks, one at a time, followed by the vanilla extract. Stir in the melted chocolate and mix until smooth.
5. Whisk the dry ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt.
6. Fold in the dry ingredients: Gradually fold the dry ingredients into the chocolate mixture using a spatula, making sure to mix until just combined.
7. Whisk the egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form.
8. Combine the mixture: Gently fold the whipped egg whites into the cake batter in three additions, being careful not to deflate the air from the whites.
9. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the filling:

1. Heat the apricot jam: In a small saucepan, heat the apricot jam over low heat until it becomes smooth and runny. Strain the jam through a fine sieve to remove any solids and create a smooth filling.
2. Spread the jam: Once the cake has cooled completely, slice it in half horizontally. Spread a thin layer of apricot jam on the bottom layer, then place the top layer back on top. Brush the top layer with a thin layer of the remaining apricot jam.

Prepare the glaze:

1. Melt the glaze ingredients: In a heatproof bowl, melt the dark chocolate, heavy cream, and butter together over a double boiler or in the microwave, stirring until smooth and glossy.
2. Pour the glaze: Pour the warm chocolate glaze over the cake, starting from the center and allowing it to drip over the sides. Use a spatula to smooth it out evenly.
3. Set the glaze: Let the cake sit for 30-60 minutes at room temperature to allow the glaze to set and harden.

Serve:

1. Once the glaze has set, slice the Sacher Torte into wedges and serve. It’s best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream, but it’s just as perfect on its own!

Servings and Timing

• Servings: 8-10
• Preparation time: 30 minutes
• Baking time: 30-35 minutes
• Cooling and chilling time: 1-2 hours
• Total time: 3-4 hours (including cooling)

Variations

• Flavored Sacher Torte: You can experiment with other fruit jams such as raspberry, strawberry, or orange to replace the apricot jam for a different flavor profile.
• Lighter version: For a lighter version, you can reduce the amount of sugar and butter, but note that this will affect the richness of the cake.
• Flavored glaze: Try adding a splash of liqueur, such as Grand Marnier or Chambord, to the glaze for a more complex flavor.

Storage/Reheating

• Storage: Sacher Torte can be stored in an airtight container at room temperature for up to 4 days. It’s best enjoyed fresh, but it will keep well for a few days.
• Freezing: You can freeze Sacher Torte for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.

FAQs

Can I make Sacher Torte ahead of time?

Yes, Sacher Torte actually benefits from resting for a day or two as the flavors meld together. Just make sure to store it in an airtight container to keep it fresh.

Can I make Sacher Torte without apricot jam?

While apricot jam is the traditional filling, you can substitute it with other fruit jams like raspberry or strawberry. The tangy sweetness of the jam balances the richness of the chocolate, but feel free to use what you like best.

How do I cut the Sacher Torte?

Sacher Torte is quite rich, so cut it into smaller, thin slices. Use a sharp knife and wipe it between cuts to ensure clean slices, especially if the glaze is thick.

Can I make the cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that works well for cakes. Just ensure the blend has a good texture and flavor for baked goods.

Conclusion

Sacher Torte is a timeless and indulgent dessert that showcases the best of chocolate and fruit flavors. Its rich layers, glossy chocolate glaze, and tangy apricot filling make it an unforgettable treat. While it may take a little time to prepare, the result is well worth the effort. Whether you’re hosting a dinner party or simply satisfying your sweet tooth, Sacher Torte is sure to impress and leave your guests asking for the recipe. It’s a true classic for chocolate lovers!

Sacher Torte: A Rich and Decadent Classic Austrian Cake

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Sacher Torte is a classic Austrian dessert featuring a rich chocolate cake, a layer of apricot jam, and a glossy chocolate glaze. Its combination of dense, moist cake and tangy apricot filling makes it an unforgettable treat.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: undefined
• Total Time: 3-4 hours
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: Austrian
• Diet: Vegetarian

Ingredients

1. 1 cup (200g) dark chocolate (at least 60% cocoa)
2. ½ cup (115g) unsalted butter, softened
3. 1 cup (200g) granulated sugar
4. 6 large eggs, separated
5. 1 teaspoon vanilla extract
6. ½ cup (65g) all-purpose flour
7. ¼ cup (30g) unsweetened cocoa powder
8. ¼ teaspoon salt
9. ½ cup (150g) apricot jam (preferably smooth)
10. 4 oz (115g) dark chocolate (at least 60% cocoa) (for glaze)
11. ¼ cup (60ml) heavy cream (for glaze)
12. 1 tablespoon unsalted butter (for glaze)

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

1. Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave. Set aside to cool slightly.
2. Cream together softened butter and sugar in a large bowl until light and fluffy. Beat in the egg yolks, one at a time, followed by vanilla extract. Stir in the melted chocolate.
3. In a small bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture.
4. Beat the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter in three additions.
5. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Once the cake is cool, slice it in half horizontally and spread apricot jam on the bottom layer. Place the top layer back on top and brush it with a thin layer of remaining apricot jam.
7. For the glaze, melt dark chocolate, heavy cream, and butter together until smooth and glossy. Pour the glaze over the cake, allowing it to drip down the sides. Let it set for 30-60 minutes at room temperature.
8. Slice and serve the Sacher Torte. It’s best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

1. Store Sacher Torte in an airtight container at room temperature for up to 4 days.
2. For a different flavor, experiment with other fruit jams like raspberry or strawberry.
3. To make the cake gluten-free, substitute the flour with a suitable gluten-free blend.

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 35g
• Sodium: 100mg
• Fat: 27g
• Saturated Fat: 16g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 95mg