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Sacher Torte

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Adjust Servings:
Sacher Torte Biscuit
180 g dark chocolate at least 66% cacao
160 g (1 1/2 sticks) Butter softened in room temperature
7 eggs seperated Eggs
70 g (1/2 cup) confectioners sugar
130 g (2/3 cup) granulated sugar
140 g (1 1/3 cup) all purpose flour
200 g (about 1 cup) Apricot preserves try for the jam to be as smooth as possible
200 g (7 oz) dark chocolate 60% cacao
120 g (2/3 cup) Sugar
150 g (2/3 cup) water
24-cm (9 1/2 inch) springform cake ring

Nutritional information

22 g
Total Fat
12.4 g
Saturated Fat
155 mg
42 mg
38 g

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Sacher Torte

The Traditional Chocolate-Apricot filling cake

  • chocolate
  • 2 hrs 20 minutes
  • Serves 12
  • Hard


  • Sacher Torte Biscuit

  • filling

  • Glaze

  • Equipment



Sacher Torte made its reputation from being innovative back when it was invented in the 19th century since nobody used layers of chocolate and jam before.

This is probably the same reason we love this cake, I mean what’s not to love? rich chocolate base, apricot jam in between and chocolate ganache covering this whole thing.

There are amazing chocolate cakes in the Austrian- German culture that are now considered classics and anybody who’s trying to get his foot in the baking world must know them, Sacher Torte is one of those.

The story behind Sacher torte is all about opening your mind to different way of thinking, this is when the 16-year-old talented apprentice chef Franz Sacher created the Sacher Torte at the court of Prince Metternich in 1832 when the main pastry chef was ill.

sacher torte

The abundance of chocolate with the apricot jam was the real innovation back then, today it is a classic cake with clean strong chocolate taste which I believe is the great value of this wonderful Austrian cake.

sacher torte

This cake takes time to make, indeed, it’s not the easiest one because of the different stages we need to get thru before moving to the next one, but it’s totally worth it.

Key points for the Sacher Torte to be a winner in your kitchen

  • First stage is making the base, the most important factor in this stage is mixing the mass with the chocolate and the egg white mass, folding it gently together and totally incorporating the two mixtures
  • Baking is the stage where the texture is determined, we need to take close care of the baking and make every effort not to over bake, 5 minutes before the end date stick a toothpick and see if it comes out clean.
  • Cutting the cake evenly is very Important, I use a meter to see that i’m cutting exactly in the middle of the cake. Make sure you are using a big bread knife, you don’t want to have uneven layers of cuttings in the cake’s surface.
  • The ganache is light because of the water- chocolate ratio (no cream in this ganache in opposed for a filling Ganache that needs to have a body), pour it starting from the center going to the sides in circles for it to be in an even layer.
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30 minutes

mixing ingredients for the torte

Place a baking sheet in the spring-form and butter it in all sides.
Preheat the oven to 170 °C (350°F).
Chop the chocolate and place in a bowl over a saucepan filled with water (bain-marie), bring to a Simmer and melt the chocolate, let the chocolate cool down.
in a stand mixer fitted with the whisk attachment, beat the butter along with the confectioners sugar until it becomes smooth, add the cooled melted chocolate and mix for a few more minutes.
add the egg yolks 1 at a time until incorporates completely and set aside in a different bowl.

70 minutes

finishing the torte batter and baking

Clean the bowl and whisk attachment of the stand mixer and whip the egg whites and the granulated sugar until reaches soft peaks. mix half of the whites with the chocolate mass and the remaining whites with the sifted flour, then combine the 2 masses and pour into the pan.
Bake for 40-45 minutes until a toothpick inserted to the cake comes out clean.

30 minutes

cooling and adding the filling

Remove the cake from the springform pan and leave to cool off , in order to achieve a flat surface turn the cake out onto a flat work surface immediately after baking and turn it again after 25 minutes.
Cut the cake in half crosswise and spread a thin layer of the preserves on the surface of the cake (if the apricot jam is too stiff heat it in the microwave for a few seconds).
Put the two parts of the cake together.

15 minutes


Place aluminum foil on the counter and place the cake on an elevated surface.
In a saucepan heat the water, chocolate and the sugar until thickens a bit and becomes shiny, let cool for 2 minutes, you don't want the glaze to be either too hot or too cold.
pour the glaze over the cake in one shot and set aside to cool for 30 minutes.
serve at room temperature.


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