📝 About This Recipe
Born in 1832 at the behest of Prince Metternich, the Sacher Torte is perhaps the most famous chocolate cake in the world. This elegant dessert features a dense, velvety chocolate sponge layered with tart apricot jam and encased in a signature smooth chocolate fondant glaze. It is the pinnacle of Austrian confectionery, offering a sophisticated balance of bittersweet cocoa and fruity acidity that has enchanted gourmets for centuries.
🥗 Ingredients
For the Chocolate Sponge
- 150 grams Dark Chocolate (at least 55-60% cocoa solids, chopped)
- 150 grams Unsalted Butter (softened at room temperature)
- 50 grams Powdered Sugar (sifted)
- 100 grams Granulated Sugar (for the meringue)
- 6 large Eggs (separated into yolks and whites)
- 150 grams All-Purpose Flour (sifted)
- 1 teaspoon Vanilla Extract (high quality)
- 1 pinch Salt
For the Filling and Glaze Base
- 250 grams Apricot Jam (smooth, or strained to remove chunks)
- 1 tablespoon Water (to thin the jam)
- 1 tablespoon Rum (optional, for the jam)
For the Iconic Sacher Glaze
- 200 grams Granulated Sugar
- 125 milliliters Water
- 150 grams Dark Chocolate (chopped, high quality)
👨🍳 Instructions
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1
Preheat your oven to 170°C (340°F). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper.
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2
Melt the 150g of chopped dark chocolate in a heatproof bowl over a pot of simmering water (bain-marie). Once smooth, set aside to cool slightly.
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3
In a large bowl, cream the softened butter with the powdered sugar and vanilla extract until the mixture is light, pale, and fluffy.
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4
Add the egg yolks one at a time to the butter mixture, beating thoroughly after each addition until fully incorporated.
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5
Stir the melted chocolate into the butter-yolk mixture until well combined.
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6
In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar while continuing to whisk until the whites are stiff and glossy.
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7
Gently fold one-third of the egg whites into the chocolate batter to lighten it, then carefully fold in the remaining whites along with the sifted flour. Use a spatula and a light hand to maintain the volume.
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8
Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes. The cake is ready when a toothpick inserted comes out clean. Let it cool in the pan for 10 minutes, then turn out onto a wire rack.
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9
Once the cake is completely cold, slice it horizontally in half to create two even layers.
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10
Heat the apricot jam with a tablespoon of water (and optional rum) in a small saucepan. Bring to a boil and strain through a fine sieve if it’s not perfectly smooth.
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11
Spread half of the warm jam over the bottom cake layer. Top with the second layer and spread the remaining jam over the top and sides of the entire cake. Let it set for 30 minutes to create a seal.
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12
Prepare the glaze: Boil the sugar and water for 5 minutes. Remove from heat and let cool slightly. Stir in the chopped chocolate until melted and glossy. The glaze should be thick enough to coat a spoon but fluid enough to pour.
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13
Pour the warm glaze over the center of the cake in one quick motion. Use a spatula to help it run down the sides, working quickly as the glaze sets fast. Do not over-smooth it or you will lose the shine.
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14
Allow the cake to sit at room temperature for at least 2 hours until the glaze is firm before serving.
💡 Chef's Tips
Always use high-quality chocolate with at least 60% cocoa for the best flavor profile. When folding the egg whites, use a 'figure-eight' motion to keep the sponge airy and light. If your glaze becomes too thick or grainy, add a few drops of warm sugar syrup to bring back the sheen. Do not refrigerate the finished cake; the cold air will dull the mirror-like finish of the chocolate glaze. For the most authentic experience, strain your apricot jam twice to ensure there are no lumps under the glaze.
🍽️ Serving Suggestions
Serve each slice with a generous dollop of unsweetened whipped cream (Schlagobers) to balance the richness. Pair with a classic Viennese Melange (coffee with steamed milk and foam). A glass of dessert wine, such as an Austrian Beerenauslese, complements the apricot notes beautifully. Serve at room temperature to ensure the chocolate sponge has its signature velvety texture. Add a small mint leaf on the side of the plate for a pop of color against the dark chocolate.