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Authentic Sachertorte Recipe
Vienna, Austria
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Made originally for royalty, the sachertorte consists of three basic elements: a chocolate sponge cake, apricot jam, and a chocolate glaze. A chocolate sponge cake made from eggs, butter, and dark chocolate is cut into two layers, apricot jam is spread over the top of the bottom layer, and the other layer is then placed on top. The entire cake is then covered with a coat of apricot jam and finished off with a chocolate glaze that is poured over the jam-covered layers in a quick motion. The finished cake is then left to cool to room temperature before serving.
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Cooking tips
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cake
For a flat sponge, when baked, transfer the cake immediately on a flat surface and turn it once again after 25 minutes. Also, it’s important to gently fold in the flour and the egg whites so that the cake doesn’t lose on volume. -
jam
Apricot jam being one of the staples of the original recipe, can be substituted with other types if needed. Sometimes the jam is too hard and needs to be heated for easier spreading over the cake or diluted with water. A shot of brandy or rum mixed into the jam is also a nice touch. -
storage
The cake is best when eaten the day it’s made, although you can store the cake in an airtight container for up to two days at room temperature. Be careful not to leave the cake in the refrigerator as it will “sweat”.
Recipe variations
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Simple Sachertorte
Ready in 1h 35minThis simplified version of the famous sachertorte is adapted from the Guardian column of the famous Australian chef Dan Lepard. Unlike the original, the almonds are also added to the chocolate sponge which is cut into three or four layers instead of the original two.
Simple Sachertorte
PREP 1h
COOK 35min
READY IN 1h 35min
This simplified version of the famous sachertorte is adapted from the Guardian column of the famous Australian chef Dan Lepard. Unlike the original, the almonds are also added to the chocolate sponge which is cut into three or four layers instead of the original two.
Ingredients
Simple Sachertorte
CAKE
75g soft, unsalted butter
75g caster sugar
2 large eggs
100g ground almonds
3 tablespoons of self-rising flour, sifted
100g good apricot jam, thinned with a little water or brandy and warmed
CHOCOLATE GLAZE
100ml water
150g caster sugar
1 tablespoon good quality cocoa powder
½ teaspoon lemon juice
100g dark chocolate
Preparation
1
Simple Sachertorte
Step 1/7
In a deep saucepan mix together water, sugar, cocoa, and lemon juice until smooth, bring to a boil, and then leave to simmer on a lower heat for about a minute.
Step 2/7
After cooling for about five minutes, stir in the chocolate until it melts, then transfer the finished glaze into a measuring jug and keep warm for later.
Step 3/7
Take an 18-inch tin, line it with non-stick paper and set the oven at 190 °C.
Step 4/7
Whisk butter, sugar and one egg into a fluffy mixture adding to it the yolk from the remaining egg, almonds and half of the chocolate glaze.
Step 5/7
Beat the one remaining egg white separately till it forms soft peaks. Sieve the flour into the cake mixture then gently fold and do the same with the beaten egg white.
Step 6/7
Carefully transfer the mixture into the prepared tin, cover it securely with a sheet of tinfoil over the top and bake for 30-35 minutes. When done leave it to cool without removing the top and cut the cooled cake lengthways into three or four layers.
Step 7/7
Cover each layer with jam and put the cake together layer by layer. Finish the cake by taking the remaining chocolate glaze and spreading it all over the top and sides.
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