I confess, one of the quickest ways to get my ears perked up is to suggest that something is a “Famous” dessert. Today I want to share with you one of those: this delicious dark chocolate Austrian cake called “Sachertorte.”

What is Sachertorte?
Sachertorte was created by Franz Sacher in Vienna Austria. If I understand correctly, the only way to try the original recipe is to order it at the Hotel Sacher in Vienna. Every other recipe out there is an attempt to copy it!
This cake is essentially a rich, chocolate sponge cake with apricot glaze and a dark chocolate coating on the outside. Traditionally, the word “Sacher” should be written on the top, but since (spoiler alert), I don’t have the original recipe, I’m going to forgo that part in the instructions today.
Different ways to make Sachertorte
The first time I went about making a Sachertorte, I found that different recipes suggested different preserves for the fruit glaze on the cake. Traditionally, the glaze should be made with apricot jam, but I have also seen people recommend red currant or raspberry jam for that part of the recipe.
While both of those sound amazing to me, I wanted to represent the cake as closely as I could to the real deal. So, in my recipe, I’m using a delicious apricot glaze made with apricot preserves.
Chocolate glaze options
This cake can be made with a shiny candy-cooked chocolate glaze for the outside, or a ganache (made with chocolate and heavy cream). Ganache is delicious, and I would guess, is probably the “Right” topping to use on this cake… But, from some finicky past experiences with ganache as a glaze, I have settled on the other one as my favourite for my recipe. I like that this is shiny when it sets, and it’s simple to make and use. Ganache, on the other hand, would set with a slightly dull finish, and might require a little more work to make it look perfect.

How to make the best Sachertorte
- Use quality ingredients
When working with cakes, it always best to go for good quality ingredients if you want a quality result. Use real butter, large eggs, heavy whipping cream, and good quality chocolate. - Plan your time
While this cake isn’t very hard to make, it’s also not the most simple thing on earth. If you haven’t made something like this before, read the recipe throughly before you begin so that you know what you’re about to embark on; and then, plan your time accordingly. - Follow the recipe
Again, read the recipe thoroughly; and then, stick to it. Unless you’re a seasoned baker and you know where substitutes can come in handy, then I recommend sticking with the exact proportions and directions detailed in the recipe card below.

Tips for success & mistakes to avoid
- Keep the edges straight: cool the cake in the pan!
I’ve made the mistake before of turning my cake out of the tin while it was still warm. While that still works (and tastes!) great, you may find that the edges around the top of the cake shrink in slightly, leaving you with less than straight sides on your cake. So, cool the cake in the tin – and then turn it out when you’re ready to decorate it. - Cook the glaze long enough (as recommended in the recipe)
This is a mistake I’ve made a few times. If you don’t cook your glaze until it’s thick enough, you will find that the hot, chocolate glaze will melt the fruit preserves right off of the side your cake, causing both fruit and chocolate to slip right off the cake! Avoid this mistake by making sure your fruit glaze is thickened properly. - Pour the chocolate glaze (don’t spread it)
Keep the finish on your cake glassy smooth by pouring (not scraping) the chocolate over the outside of the cake. This recipe will make more than enough glaze to cover the whole cake without the need to spread it. As noted in the recipe, you will also not need (or want!) to scrape the last bits of glaze out of the pot; only use what pours out on its own.
You will need:
- Ingredients (see recipe card)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Glass bowl or double boiler
- Stand mixer or electric hand held mixer
- 9″ cake pan
- Parchment paper
- Small heavy bottomed saucepan
- Medium heavy bottomed saucepan
- Candy thermometer
- Cooling rack
- Cookie sheet
- Serving plate
Scroll down for process pictures!


Sachertorte
This delicious Austrian chocolate torte is accented with the fruity taste of apricot jam and dark chocolate. Makes a wonderful dessert to serve to company or for a special occasion!
Ingredients
For the cake:
- 4 oz (113g) bittersweet (dark) chocolate or semi sweet chocolate (I used Baker's chocolate)
- 2 Tbsp (30ml) heavy (whipping) cream
- 1/2 cup (113g) butter softened
- 1/2 cup (75g) icing (confectioner's) sugar
- 6 large eggs separated
- 1 tsp (5ml) vanilla
- 1 pinch salt
- 1/2 cup (100g) sugar
- 3/4 cup (105g) all purpose flour
For the apricot glaze:
- 1-1/4 cup (310g) apricot jam
- 2 Tbsp (30ml) water
For the chocolate glaze:
- 6 oz (170g) bittersweet (dark) chocolate or semi sweet chocolate
- 3/4 cup (187ml) water
- 1-1/2 cups (300g) sugar
For serving:
- 1 cup (250ml) heavy (whipping) cream whipped, to serve (optional)
Instructions
For the cake:
-
Grease and line a 9" cake pan with parchment paper. (You can line the bottom and sides, or just the base of the pan if you prefer.) Preheat the oven to 325 degrees F.
-
Place the eggs in a bowl, and run warm water over top. Allow the eggs to sit until you're ready to use them. (Or allow the eggs to come to room temperature ahead of time.)
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In the microwave (in short bursts) or in the top bowl of a double boiler, melt the chocolate and cream together until smooth. Remove from the heat and set aside.
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Sift the flour into a small bowl and set aside.
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In a large mixing bowl (or the bowl of an electric mixer), beat the butter and icing sugar together until smooth.
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Beat in the egg yolks and melted chocolate, and then beat in the vanilla and salt.
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In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually beat in the sugar and beat until medium/stiff peaks form.
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Fold 1/2 of the egg whites into the chocolate mixture, and then add about 1/2 of the sifted flour. Fold in until just combined, and then add the remaining flour and then repeat folding until just (or nearly) combined again. Gently fold in the remaining egg whites until just combined.
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Scrape the batter into your prepared pan, and bake the cake for 40-45 minutes or until a toothpick inserted into the centre comes out clean.
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Allow the cake to cool in the pan completely, and then turn it out onto a wire rack. Remove the parchment lining.
For the apricot glaze:
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Combine the jam and water in a small, heavy bottomed saucepan. Bring to a boil, stirring occasionally, and cook until the mixture thickens enough to seem reluctant for the last drops of jam to drip off of a spoon (2-3 minutes). Immediately press the mixture through a fine mesh sieve, and set it aside.
Assemble the cake part 1:
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Cut the cake in half horizontally with a long serrated knife. Spread about 1/3 of the apricot glaze onto the first layer of cake. Top with the remaining layer.
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Spread the remaining 2/3 of the apricot glaze evenly over the outside of the cake, and allow it to set. (You can allow it to set in the fridge if you like.)
For the chocolate glaze:
-
Combine the chocolate, water, and sugar in a medium heavy bottomed saucepan. Bring the mixture to a boil, stirring occasionally, and allow the mixture to come to a full, rolling boil. Insert a candy thermometer until the mixture, and continue cooking until the mixture reaches 235 degrees F (about 5-7 minutes).
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Remove from the heat and stir until the bubbles calm down. Continue stirring for about 1 minute, to allow the mixture to cool and thicken slightly.
Finish assembling the cake:
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Place the apricot glazed cake onto a cooling rack over a cookie sheet with sides. Pour the chocolate glaze slowly over top until the whole cake is covered with chocolate (do not scrape any glaze out the pan at any point; just let it pour freely).
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Once the cake has cooled and the chocolate glaze has set, lift the cake off of the cooling rack onto a serving plate. Slice, and serve with freshly whipped real cream (if desired).
Recipe Notes
IMPORTANT: Make sure you cook the apricot glaze long enough. If you don’t, the chocolate glaze will not adhere, and the heat of it will cause the apricot glaze to slip off of the cake (and the chocolate along with it!).
Making Sachertorte Step-By-Step
Line the pans
Check out my tutorial for How to Line Cake Pans with Parchment Paper for easy instructions!



Prepare the batter


Folding in 1/2 of the egg white:


Add the flour in 2 additions:


Folding in the second 1/2 of the egg white:


Scrape the batter into the prepared tin:


Bake the cake


Note: You can break away excess cake on the edge, if this happens:

Make the apricot glaze

Glaze the cake with preserves


Make the chocolate glaze and pour over the cake






Plate & serve the cake




If you like this recipe, you may also like:
- Authentic German Black Forest Cake
- Raspberry Sponge Cake
- Creamy Custard Pavlova
- Easy Homemade Cheesecake
That’s all for today! Let me know if you like this recipe, or if you’ve tried the real Sachertorte in the comments – I’d love to hear about it!
Have fun baking, and I’ll be back soon!
–Naomi
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A work of art in both appearance and taste! 🙂
Beautiful pictures Naomi 🙂
~Jessica
This cake was amazing to look at and to eat. I felt so special eating, what I consider to be, a designer cake….Naomi created it, I'm sure, up to expectations! Delicious!
Looks simply delicious! I hope one day you get to go to the Hotel Sacher yourself!
~ Kirsten
Honestly, this was one of the best, most yummiest tasting things I have ever had. Just the pictures are making me hungry again 🙂
~ Hannah