A dense chocolate sponge cake layered with apricot jam and coated in a glossy dark chocolate glaze, Vienna's most famous cake.
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.
Serves 10
Beat softened butter with powdered sugar until fluffy, then beat in egg yolks one at a time, followed by the melted chocolate.
Whip egg whites with sugar to stiff peaks, then fold into the chocolate mixture along with sifted flour.
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.
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.
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.
Let the glaze set at room temperature for at least 2 hours before slicing, and serve with unsweetened whipped cream, the traditional accompaniment.
Brush the outside of the cake with warmed apricot jam before glazing — this thin layer helps the chocolate glaze set smoothly and evenly.
Let the glaze set at room temperature rather than in the fridge for the classic glossy, smooth finish.
Traditionally served with unsweetened whipped cream, since the cake and glaze are already quite rich and sweet.
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.
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.
Sachertorte 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.
The chocolate and cream mixture likely wasn't smooth enough before pouring, or the cake wasn't brushed with apricot jam first to create a smooth base for the glaze to set on.
Yes, it keeps well for several days at room temperature in an airtight container, and the flavor arguably improves after a day.
It's rich but not overly sweet — the whipped cream served alongside is meant to balance the intensity of the chocolate and jam.
Per serving (140g / 4.9 oz) · 10 servings total
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