Sachertorte
Sachertorte is perhaps the most famous Austrian dessert, created in 1832 by Franz Sacher, then a young apprentice chef of only 16, who prepared the cake for an important guest of Prince Metternich when the head chef fell ill. The exact recipe remained a closely guarded secret for generations, publicly disputed between the Hotel Sacher and the Demel patisserie in Vienna, in a famous lawsuit that lasted nearly a decade. The Hotel Sacher today holds the rights to the name "Original Sacher-Torte," marked with a chocolate seal on every cake sold, while other versions are simply called "Sachertorte." The combination of dense chocolate sponge, apricot jam and glossy glaze has become a symbol of Viennese coffee houses, traditionally served with a cup of coffee and a cloud of unsweetened whipped cream.
Dense chocolate sponge
A compact, slightly moist sponge made with melted dark chocolate.
Thin layer of apricot jam
A thin layer of apricot jam spreads under the glaze, cutting the sweetness.
Glossy chocolate glaze
A fondant dark chocolate glaze coats the cake in a smooth layer.
Served with unsweetened cream
Traditionally served with a cloud of whipped cream, unsweetened.
Ingredients 4 servings
- 150g dark chocolate
- 150g soft butter
- 150g powdered sugar
- 6 eggs, separated
- 150g flour
- 150g apricot jam
- 200g dark chocolate for the glaze
- 100ml liquid cream
- Unsweetened whipped cream for serving
How to make it
- 1Melt the dark chocolate over a double boiler and let it cool slightly.
- 2Beat the soft butter with half the powdered sugar until fluffy, then add the egg yolks one at a time, followed by the melted chocolate.
- 3Whip the egg whites to stiff peaks with the remaining sugar, forming a glossy meringue.
- 4Gently fold the flour into the butter mixture, alternating with the meringue, using delicate bottom-to-top motions to keep the air in the batter.
- 5Pour the batter into a lined round tin and bake at 170°C for 50-55 minutes, until a toothpick comes out clean.
- 6Cut the cooled sponge horizontally in two and brush with warmed apricot jam, both between the layers and over the entire outer surface.
- 7Melt the glaze chocolate with the liquid cream to form a glossy glaze, then pour it over the cake, leveling quickly with a spatula before it sets.
- 8Let the cake cool completely, then serve sliced, alongside unsweetened whipped cream.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
