Austrian Sachertorte (Chocolate Apricot Cake)

About This Recipe

Austrian Sachertorte is a real, traditional Austrian dish, known as Chocolate Apricot Cake. A dense chocolate sponge cake layered with apricot jam and coated in a glossy dark chocolate glaze, Vienna's most famous cake.\n\nSachertorte was created in 1832 by Franz Sacher, a 16-year-old apprentice chef working for Prince Wenzel von Metternich, and it remains the subject of an ongoing rivalry between Vienna's Hotel Sacher and Demel bakery over the 'original' recipe.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 10

• 150 gdark chocolate(melted, for the cake)
• 150 gbutter(softened)
• 150 gpowdered sugar(for the cake)
• 6eggs(separated)
• 150 gall-purpose flour
• 100 gsugar(for whipping whites)
• 200 gapricot jam(for filling and glazing)
• 200 gdark chocolate(for glaze)
• 200 mlheavy cream(for glaze)

Instructions

1. 1

   Make the batter

   Beat softened butter with powdered sugar until fluffy, then beat in egg yolks one at a time, followed by the melted chocolate.

2. 2

   Whip the whites

   Whip egg whites with sugar to stiff peaks, then fold into the chocolate mixture along with sifted flour.

3. 3

   Bake

   Pour into a lined 22 cm springform pan and bake at 170°C (340°F) for 45 to 50 minutes until a skewer comes out clean. Cool completely.

4. 4

   Fill with jam

   Slice the cooled cake horizontally in half, warm the apricot jam slightly, and spread half between the layers, reserving the rest to brush over the entire outside of the cake.

5. 5

   Glaze the outside

   Warm the cream and pour over the chocolate for the glaze, stirring until smooth and glossy. Pour over the apricot-brushed cake, tilting to coat evenly.

6. 6

   Set and serve

   Let the glaze set at room temperature for at least 2 hours before slicing, and serve with unsweetened whipped cream, the traditional accompaniment.

Variations

• •

  Some home bakers add a thin layer of apricot jam throughout, not just in the center, for a more apricot-forward flavor.

• •

  A version with a splash of apricot brandy in the jam adds extra depth.

• •

  Serve alongside coffee, the classic Viennese café pairing.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions