Go Back

Classic Sachertorte

A rich, decadent chocolate cake layered with apricot jam and topped with a glossy chocolate glaze, perfect for pairing with coffee or tea.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Austrian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 150 g Zartbitterschokolade High-quality dark chocolate for the best flavor.
  • 150 g Butter (softened)
  • 120 g Zucker
  • 1 Päckchen Vanillezucker
  • 6 pieces Eier (separated into yolks and whites)
  • 120 g Mehl
  • 1 Prise Salz Use a pinch of salt when whipping egg whites.
  • 200 g Aprikosenmarmelade Lightly warm before spreading.
  • 200 g Zartbitterschokolade (for glazing)
  • 200 ml Sahne Heat but do not boil.
  • 1 EL Butter (for glazing) For extra sheen in the glaze.

Method
 

Preparation
  1. Melt the chocolate and allow it to cool slightly.
  2. In a separate bowl, cream the butter with sugar and vanilla sugar until fluffy.
  3. Gradually add in the egg yolks, then mix in the melted chocolate.
  4. Gently fold in the flour.
  5. In another bowl, whip the egg whites with a pinch of salt until stiff and carefully fold them into the chocolate mixture.
  6. Pour the mixture into a greased 26 cm springform pan and bake at 170 °C for about 35–40 minutes.
Assembly
  1. Once the cake is cooled, slice horizontally in half.
  2. Lightly warm the apricot jam and spread it over the bottom layer before placing the top layer back on.
Glazing
  1. Heat the cream (do not boil).
  2. Melt the chocolate into the warm cream, then stir in the butter for extra sheen.
  3. Pour the glaze over the cake, smoothing it out.
  4. Let the cake rest for 1–2 hours before serving, best enjoyed with unsweetened whipped cream.

Notes

Store any leftovers in a cool, dry place in an airtight container. The cake can last several days.