How to Make a Traditional Sachertorte

How to Make a Traditional Sachertorte

Sachertorte is one of Austria’s most famous and beloved desserts, known for its rich chocolate flavor and signature apricot glaze. Created in 1832 by Franz Sacher in Vienna, this elegant chocolate cake has become a symbol of Austrian pastry craftsmanship. Below is a step-by-step guide to making an authentic Sachertorte at home.

Ingredients

For the Cake:

• 140g (5 oz) dark chocolate (70% cocoa or higher)
• 140g (5 oz) unsalted butter, softened
• 110g (4 oz) powdered sugar
• 6 large eggs, separated
• 110g (4 oz) granulated sugar
• 140g (5 oz) all-purpose flour
• A pinch of salt

For the Apricot Glaze:

• 200g (7 oz) apricot jam
• 2 tbsp water

For the Chocolate Glaze:

• 200g (7 oz) dark chocolate (70% cocoa or higher)
• 150ml (5 fl oz) heavy cream

Instructions

Step 1: Prepare the Cake Batter

1. Preheat your oven to 170°C (340°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
2. Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method). Stir occasionally until smooth, then let it cool slightly.
3. In a large bowl, beat the butter and powdered sugar together until creamy.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Pour in the melted chocolate and mix until well combined.
6. In a separate bowl, whisk the egg whites with a pinch of salt. Gradually add the granulated sugar while whisking, until stiff peaks form.
7. Gently fold the whipped egg whites into the chocolate mixture using a spatula.
8. Sift in the flour and fold gently to maintain the airiness of the batter.

Step 2: Bake the Cake

1. Pour the batter into the prepared springform pan and smooth the top.
2. Bake for about 45–50 minutes, or until a skewer inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.

Step 3: Prepare the Apricot Glaze

1. Heat the apricot jam and water in a small saucepan over low heat until smooth and runny.
2. Strain the mixture through a fine sieve to remove any lumps.
3. Slice the cake horizontally into two layers.
4. Spread a thin layer of warm apricot glaze over the bottom layer, then place the top layer back on and coat the entire cake with the remaining glaze.
5. Let it set for about 30 minutes.

Step 4: Make the Chocolate Glaze

1. Chop the dark chocolate into small pieces.
2. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
3. Remove from heat and add the chopped chocolate. Stir until smooth and glossy.
4. Pour the glaze over the cake, using a spatula to evenly spread it over the top and sides.

Step 5: Let the Sachertorte Set

1. Allow the chocolate glaze to set at room temperature for at least 1 hour.
2. For an authentic finish, use a piping bag with melted chocolate to write “Sacher” on top.

Serving & Storage

• Serve slices with a dollop of unsweetened whipped cream for a traditional touch.
• Store at room temperature for up to 2 days or in the fridge for up to a week.

Enjoy your homemade traditional Sachertorte, a true Viennese classic!