Sacher Torte

Why You’ll Love This Recipe

Sacher Torte is a sophisticated dessert that offers a deep chocolate flavor with a hint of fruitiness from the apricot jam, making each bite an extraordinary experience. The combination of the rich, dense chocolate cake and the sweet apricot filling is beautifully balanced, while the glossy chocolate glaze adds an elegant touch. Perfect for special occasions or as a treat for yourself, Sacher Torte is a timeless classic that brings a bit of Viennese charm to your home. It’s surprisingly easy to make, yet it looks and tastes like a gourmet dessert from a high-end patisserie.

Ingredients

For the cake:

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 6 large eggs, separated

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 cup unsweetened cocoa powder

• 1/2 cup dark chocolate, melted (about 4 oz)

• 1/4 teaspoon salt

For the apricot filling:

• 1/2 cup apricot jam or preserve

For the chocolate glaze:

• 1/2 cup heavy cream

• 6 oz dark chocolate (at least 60% cocoa), chopped

• 2 tablespoons unsalted butter

For garnish:

• Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the cake batter:

• Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.

• In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. Add the egg yolks, one at a time, beating well after each addition. Stir in the vanilla extract.

• In a separate bowl, sift together the flour, baking powder, cocoa powder, and salt.

• Gradually fold the dry ingredients into the butter mixture, mixing just until combined.

• In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, being careful not to deflate the meringue.

2. Bake the cake:

• Fold the melted dark chocolate into the batter, mixing gently.

• Pour the batter into the prepared cake pan and smooth the top.

• Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be firm to the touch and slightly cracked on top.

• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Prepare the apricot filling:

• Once the cake has cooled, carefully slice the cake in half horizontally to create two layers. If the cake has domed in the center, trim the top to make it level.

• Heat the apricot jam in a small saucepan over low heat until it becomes liquid and smooth. If the jam is chunky, you can strain it to remove any pieces of fruit.

• Spread a thin layer of apricot jam over the bottom layer of the cake, then place the top layer back on.

4. Prepare the chocolate glaze:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and add the chopped dark chocolate. Let it sit for 1-2 minutes to melt the chocolate, then stir until smooth.

• Add the butter and stir until fully incorporated and the glaze becomes glossy.

5. Glaze the cake:

• Place the filled cake on a wire rack with a tray underneath to catch any drips. Pour the chocolate glaze over the top of the cake, allowing it to spill over the sides. Use a spatula to smooth the glaze over the top and sides, covering the entire cake.

• Allow the glaze to set for about 1 hour at room temperature, or place the cake in the refrigerator for 15-20 minutes for faster setting.

6. Serve:

• Once the glaze has set, transfer the Sacher Torte to a serving platter. Optionally, serve with a dollop of whipped cream on the side.

• Slice and enjoy the rich, velvety goodness of this classic Austrian dessert!

Servings and Timing

Servings: 8-10

Total time: 2 hours (including cooling and setting time)

Variations

• Flavored Sacher Torte: For a twist, add a splash of Grand Marnier or orange liqueur to the apricot filling or the cake batter for a citrusy flavor that pairs beautifully with the chocolate.

• Nutty Sacher Torte: Add ground almonds or hazelnuts to the cake batter for extra texture and a deeper flavor profile.

• Vegan Sacher Torte: Replace the eggs with a flaxseed or chia egg replacement, and use a dairy-free butter and plant-based cream for the glaze.

Storage/Reheating

Storage: Sacher Torte can be stored in an airtight container at room temperature for up to 4 days. It can also be refrigerated for up to 1 week. The cake may dry out slightly over time, so it’s best enjoyed within the first few days.

Reheating: Sacher Torte is best served at room temperature. If you’d like to warm it slightly, you can microwave individual slices for about 10-15 seconds.

FAQs

1. Can I make Sacher Torte ahead of time?

Yes, Sacher Torte actually improves in flavor after a day or two as the flavors meld together. You can make it ahead and store it in the refrigerator, then serve it at room temperature for the best taste and texture.

2. Can I use a different fruit jam for the filling?

Yes, you can substitute apricot jam with other fruit jams, like raspberry or strawberry. However, the apricot jam is traditional and pairs beautifully with the rich chocolate flavor.

3. Why did my Sacher Torte crack during baking?

Sacher Torte may crack slightly due to the dense batter, but this is normal. If your cake cracks more than expected, be sure to trim the edges before glazing to ensure a smooth finish.

4. Can I freeze Sacher Torte?

Yes, you can freeze the unglazed cake layers. Once baked and completely cooled, wrap the cake layers tightly in plastic wrap and foil and store in the freezer for up to 3 months. Thaw before glazing and serving.

5. Can I use milk chocolate instead of dark chocolate for the glaze?

While dark chocolate is traditionally used for the glaze, you can use milk chocolate if you prefer a sweeter, creamier topping. Just make sure to adjust the amount of sugar accordingly if you’re using milk chocolate.

6. Can I make the cake without alcohol?

Yes, you can make the cake without the use of alcohol. Simply use orange juice or water instead of liqueur in both the batter and the filling for a non-alcoholic version.

7. How can I make the glaze shiny and smooth?

Make sure to heat the cream just until it starts to simmer, and then stir in the chocolate until fully melted. The butter also adds a nice gloss to the glaze, so don’t skip that ingredient!

8. Why is my Sacher Torte dense?

Sacher Torte should be rich and dense, but if it’s too heavy, it could be due to overmixing the batter or not beating the egg whites to stiff peaks. Be gentle when folding in the egg whites to maintain airiness.

9. Can I add more jam to the filling?

While the traditional filling is a thin layer of apricot jam, you can add more if you prefer a stronger fruit flavor. Just be careful not to add too much, as it could make the cake soggy.

10. Is Sacher Torte gluten-free?

Traditional Sacher Torte contains flour, so it is not gluten-free. However, you can substitute gluten-free flour to make a gluten-free version of this cake while maintaining the delicious texture.

Conclusion

Sacher Torte is a luxurious and flavorful cake that brings a bit of Austrian elegance to your dessert table. The combination of the rich, chocolatey cake, smooth apricot filling, and glossy chocolate glaze makes it an unforgettable treat. Perfect for special occasions or simply to indulge yourself, Sacher Torte is a timeless classic that will impress any guest. Enjoy this slice of Vienna with a cup of coffee or tea for the ultimate dessert experience!