Sachertorte is Austria’s iconic chocolate cake: a tender sponge layered with apricot jam and covered in a smooth chocolate glaze. It is traditionally served with unsweetened whipped cream.
Fold whipped egg whites carefully into the chocolate batter, bake until just set, and chill the cake before glazing for clean layers and a polished finish.
Warm the apricot jam until spreadable, but let it cool slightly before coating the cake. A thin even layer will not slide off the sponge.
Serving Suggestions
Serve narrow slices with a generous spoonful of softly whipped cream and strong coffee or Viennese melange.
Recipe Notes
The cake keeps covered at room temperature for 2 days or refrigerated for 4 days. Bring it to room temperature before serving.
Classic Austrian Sachertorte
A rich Austrian chocolate sponge layered with apricot jam and coated in glossy chocolate glaze.
Equipment
- 9-inch springform pan
- Electric mixer
- Offset spatula
- Wire rack
Ingredients
Cake
- 6 oz dark chocolate finely chopped
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar plus 1/4 cup for whites
- 6 large eggs separated
- 1 cup all-purpose flour sifted
- 1/2 cup apricot jam warmed
Glaze
- 5 oz dark chocolate chopped
- 1/2 cup heavy cream
- 1 tbsp corn syrup or honey
- 1 cup heavy cream whipped, for serving
Instructions
Bake the sponge:
- Heat the oven to 350°F. Line the base of a 9-inch springform pan with parchment and grease the sides.
- Melt 6 ounces chocolate and cool slightly. Beat the butter with 1/2 cup sugar, then beat in the egg yolks and melted chocolate.
- Beat the whites with the remaining sugar to soft peaks. Fold them into the chocolate mixture alternately with the flour.
- Spread into the pan and bake for 40 to 45 minutes. Cool completely on a rack.
Fill and glaze:
- Split the cake horizontally. Spread the warmed apricot jam between the layers and over the top and sides. Chill for 30 minutes.
- Heat the cream and corn syrup until steaming. Pour over the chopped chocolate and stir until smooth. Let cool until slightly thickened.
- Pour the glaze over the chilled cake and smooth the top. Chill for at least 2 hours before slicing.
Serve:
- Slice with a warm knife and serve with softly whipped cream.
Notes
- Do not overbake the sponge.
- Chilling makes the glaze easier to smooth.
- Use a serrated knife for clean layers.
Nutrition
Calories: 510kcalCarbohydrates: 52gProtein: 8gFat: 31gSaturated Fat: 18gCholesterol: 180mgSodium: 75mgFiber: 3gSugar: 37g