National Dish Austria: Sachertorte (Recipe)
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Few cakes carry the romance of old Vienna quite like the Sachertorte. This rich chocolate cake hides a thin layer of tangy apricot jam beneath a mirror-smooth coating of dark chocolate glaze, and it has been a star of the city’s grand coffee houses since the 1830s. Indulgent yet beautifully balanced, it is the kind of bake that turns an ordinary afternoon into a small occasion. With a little care and a few good-quality ingredients, you can recreate this Austrian classic in your own kitchen.
About Sachertorte
The Sachertorte is one of the most famous and best-loved specialities to come out of Austria. This wonderfully rich chocolate cake owes its character to an unmistakable pairing of moist sponge and apricot jam, all wrapped in a glossy dark chocolate finish. It was invented in 1832 by Franz Sacher, a young apprentice confectioner, for Prince Metternich. Today it stands as a symbol of Austrian baking and is enjoyed by cake lovers all around the world.
Ingredients (serves 1–2)
- 100g dark chocolate (at least 70% cocoa)
- 100g butter
- 100g sugar
- 4 eggs, separated
- 100g plain flour
- 150g apricot jam
- 200g dark chocolate, for the glaze
- Whipped cream (optional)
Shopping for the ingredients
When shopping for the ingredients for your Sachertorte, it pays to reach for good-quality products. Choose a dark chocolate with a high cocoa content to capture that distinctive, deep flavour. Make sure the apricot jam and the butter are of a high standard too, as this is the surest way to guarantee an authentic, indulgent result.
Preparing the dish
Before you begin baking the Sachertorte, weigh out and lay out all of your ingredients so everything is ready to hand. Preheat the oven to 180°C and grease a springform tin (about 20cm in diameter) thoroughly. Separate the eggs carefully, as clean separation makes the later steps much easier and helps the cake rise properly.
Step-by-step instructions
- Gently melt the dark chocolate and the butter together in a bowl set over simmering water.
- Beat the egg yolks with half of the sugar until pale and foamy, then fold in the melted chocolate.
- In a separate bowl, whisk the egg whites until stiff, gradually adding the remaining sugar.
- Carefully fold the egg whites into the chocolate and yolk mixture.
- Sift the flour over the top and fold it in gently until you have a smooth, even batter.
- Spoon the batter into the prepared tin and bake for about 45–50 minutes; test with a skewer.
- Leave the cake to cool completely, then slice it horizontally in half.
- Warm the apricot jam, spread it over the base, then set the top layer back in place.
- For the glaze, melt the remaining dark chocolate and pour it over the cake to coat it evenly.
- Let the chocolate glaze set firmly and serve with whipped cream if you like.
Gluten-free / lactose-free version
For a gluten-free Sachertorte, simply swap the plain flour for a good gluten-free flour blend, and check that your chocolate carries no traces of gluten. For a lactose-free option, use lactose-free butter and lactose-free chocolate. With these small adjustments, anyone with a gluten or lactose intolerance can still enjoy a slice of this glorious cake.
Tips for vegans and vegetarians
A vegan version of the Sachertorte calls for a few extra tweaks. Replace the eggs with apple sauce or ground flaxseed mixed with water, and reach for vegan butter and plant-based chocolate. Just make sure your apricot jam contains no gelatine, and you will have a fully plant-based take on the classic. The same fruit-and-chocolate balance also shines in a slice of Linzer Torte.
More tips and tricks
One key tip for a perfect Sachertorte is to bring your ingredients to room temperature before you start. This makes them far easier to work with and helps create a light, airy batter. Warm the apricot jam gently so it spreads smoothly across the cake, and for a truly glossy finish, apply the chocolate glaze in several thin layers rather than one thick coat.
Adapting the recipe to your taste
The Sachertorte is easy to adjust to suit your own preferences. If you enjoy more fruitiness, use a thicker layer of apricot jam between the sponge. For an extra-chocolatey result, simply increase the amount of chocolate in the glaze. And for a grown-up touch, you can stir a little rum or apricot liqueur into the jam before spreading it.
Ingredient substitutions
If you are not keen on dark chocolate, you can use milk chocolate instead, though this will soften the cake’s classic, intense flavour. In place of apricot jam, raspberry or plum jam both work beautifully and create entirely new taste experiences while keeping the cake’s familiar structure. Fans of fruity desserts might also enjoy the apricot-filled Marillenknödel.
Drink pairing ideas
Many drinks pair wonderfully with a slice of Sachertorte. A strong coffee brings out the chocolate beautifully, while a glass of dessert wine or a sherry harmonises with the cake’s sweetness. For an alcohol-free option, a fruity tea such as apricot tea, or a mild black tea, makes a lovely accompaniment.
Serving and presentation ideas
For an elegant presentation, you can decorate the glaze with piped chocolate lettering or edible gold flakes. A dollop of whipped cream alongside looks especially inviting. Served on a fine cake stand, the Sachertorte becomes the centrepiece of any coffee table, and a single slice arranged on a pretty dessert plate is just as impressive.
A bit of history
The Sachertorte was created in 1832 by Franz Sacher while he was still an apprentice. Just 16 years old at the time, Franz was asked to come up with a special dessert for Prince Metternich. The cake was such a triumph that it quickly grew in popularity. The Hotel Sacher in Vienna still holds the original recipe to this day and enjoys worldwide renown, a proud chapter in the story of Austrian cuisine.
More recipe ideas
Summary: Sachertorte
The Sachertorte is a classic Austrian dessert that wins hearts with its pairing of chocolate and apricot jam. With good-quality ingredients and a few simple tips and tricks, the cake comes together beautifully even at home. Whether you make it in the traditional way or a vegan version, the Sachertorte is always a treat. Armed with this recipe and its many variations, you can create your very own perfect Sachertorte.
