Hello, food lovers!
Today, I’m making a recipe I’ve been dreaming about for years. A sweet memory of a tasting that left me with stars in my eyes!
So, let me introduce you to Sacher Torte, the famous Austrian chocolate cake!
“Torte” means cake in German, and Sacher is the name of its creator. This is Austrian (or German) pastry at its most indulgent. A true symbol of any good “Kaffee und Kuchen” moment—meant to be enjoyed with a delicious cup of tea or hot chocolate!
The Sacher Torte was created in 1832 by a young apprentice, Franz Sacher, for Prince Metternich’s court. Franz was filling in for the head pastry chef that day—little did he know that his creation would become world-famous! Later, Sacher opened his own pastry shop in Vienna, and today, his cake remains the signature specialty of the Hotel Sacher.
This iconic chocolate cake is baked in a round tin, made up of two layers of light sponge cake, a thin layer of apricot jam in the middle, and covered with a rich dark chocolate glaze. Traditionally, it’s served with whipped cream, but you can also enjoy it with a scoop of vanilla ice cream or a drizzle of custard for extra indulgence!
A Cake with Worldwide Fame!
Today, the Sacher Torte is beloved far beyond Austria’s borders. In fact, only a handful of pastry chefs at the Hotel Sacher know the original secret recipe! But don’t worry, I’ve done my research and put together a delicious homemade version for you to try!
Pro tip for the best flavor!
Sacher Torte actually tastes even better after 2 days! The flavors develop, and the cake becomes even more moist and rich. But if you can’t resist (Team Sweet Tooth!!), go ahead and enjoy it right away—you won’t regret it!
This cake keeps well for up to 10 days in a cool room (16–18°C / 60–65°F is ideal). Do NOT refrigerate it—it’s best stored at room temperature for the perfect texture!
What You’ll Need :
A stand mixer (or a mixing bowl with an electric whisk, or even just a good old-fashioned hand whisk!)
A saucepan
A springform cake tin (26 cm / 10 inches)
A spatula
A hand blender
A piping cone (or a piping bag with a very fine nozzle) if you want to decorate your Sacher Torte with elegant chocolate writing!
Alright, time to put on our aprons and start baking! I bet you’re already excited!!
The Recipe, Chef!
Sacher Torte, the Austrian Chocolate Cake
( Vote !)
Loading...Ingredients
- Genoise cake
- 7 eggs
- 150 g butter at room temperature
- 125 g icing sugar
- 200 g dark chocolate
- 125 g sugar
- 1/4 tsp salt
- 150 g flour
- Mounting
- 200 g apricot jam
- 200 g chocolate
- 70 g liquid cream
- 30 g chocolate (optional)
Instructions
Genoise cake
Preheat your oven at 170 C / 340 F degrees.
Melt the chocolate with a double boiler.
Whisk the butter and icing sugar in your food processor until you get a foamy batter.
Add the egg yolks one by one while whisking.
Add the melted chocolate, keep on whisking.
Whip the egg whites with sugar and salt until firm.
Add them gently to the chocolate batter.
Add finally the flour.
Pour in a buttered and floured mold.
Cook for 50 minutes to 1 hour.
Once the genoise cake cooked, let cool down for 20 minutes in the mold then unmold and place on a cooling rack.
Finishing
Cut your sponge cake in half horizontally using a cake leveler.
Blend the apricot jam using an immersion blender.
Spread about 2/3 of the jam on one disc of sponge cake. Place the second disc of sponge cake on top.
Spread the remaining jam on top of the sponge cake.
Bring the cream to a boil, remove from heat as soon as it boils.
Add the chopped chocolate, mix, and pour over your sponge cake.
Let it cool to room temperature.
Once the glaze is cooled, mark the cake portions with the blade of a knife.
Melt the 30 g of chocolate and write "Sacher" on top of each portion.
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