Desserts
Sachertorte (Viennese Chocolate Cake)
Ingredients
- - 150 g (5.3 oz) dark chocolate, chopped
- - 150 g (2/3 cup) butter, softened
- - 100 g (1/2 cup) sugar, divided
- - 6 large eggs, separated
- - 150 g (1 1/4 cups) plain flour
- - 1 tsp vanilla extract
- - 200 g (2/3 cup) apricot jam
- - 150 g (5.3 oz) dark chocolate, chopped, for the glaze
- - 150 ml (2/3 cup) heavy cream, for the glaze
- - Whipped cream, to serve (unsweetened, traditional accompaniment)
Method
- Preheat the oven to 170°C (340°F). Grease and line the base of the springform pan.
- Melt the 150 g chocolate gently over a double boiler, then set aside to cool slightly.
- Beat the butter with half the sugar until pale and fluffy. Beat in the egg yolks one at a time, then the melted chocolate and vanilla.
- In a separate clean bowl, whisk the egg whites until foamy, then gradually add the remaining sugar and whisk to stiff, glossy peaks.
- Fold a third of the egg whites into the chocolate mixture to loosen it, then gently fold in the flour and the remaining egg whites in alternating batches, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a skewer inserted in the centre comes out with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Slice the cooled cake in half horizontally. Warm the apricot jam slightly and spread it between the layers and over the top and sides of the cake, then let set for 20 minutes.
- For the glaze, heat the cream until just simmering, pour over the chopped chocolate, and stir until smooth and glossy.
- Pour the glaze over the jam-coated cake, tilting to coat evenly. Let set at room temperature for at least 2 hours before slicing.
- Serve in slices with a dollop of unsweetened whipped cream, as is traditional.
Introduction: Created in 1832 by Franz Sacher for Prince Metternich, Sachertorte is Austria’s most famous dessert: a dense chocolate sponge layered with apricot jam and coated in a glossy dark chocolate glaze.
Cultural Background: Created in 1832 by Franz Sacher for Prince Metternich, Sachertorte is Austria’s most famous dessert: a dense chocolate sponge layered with apricot jam and coated in a glossy dark chocolate glaze. Still served at Vienna’s historic Hotel Sacher and Demel patisserie, it remains a symbol of Viennese confectionery tradition.
Tips: Fold the egg whites in gently to keep the sponge light — overmixing will deflate the batter. Let the glaze set at room temperature rather than in the refrigerator for the traditional glossy, smooth finish.
Variations: Use a smooth apricot jam (strained of pieces) for the traditional silky filling layer. Serve with a scoop of vanilla ice cream instead of whipped cream for a modern twist.
Vegetarian/Vegan: Naturally vegetarian as written.
Storage: Store in an airtight container at room temperature for up to 4 days, or refrigerated for up to a week.
Reheating: Not applicable — served at room temperature.
Nutrition: Approx. per serving: 380 kcal, 6g protein, 38g carbohydrate, 23g fat
FAQs:
Q: Why is there a layer of apricot jam? A: The jam adds a fruity contrast that cuts through the richness of the chocolate sponge and glaze, a defining feature of the original recipe. Q: Can I make it a day ahead? A: Yes, Sachertorte is traditionally made a day in advance, as it slices more cleanly and the flavours meld once fully set.
A: