Sachertorte

Name: Sachertorte
Cook time: 195 min
Total time: 195 min
Yield: 12 servings
Cuisine: German
Ingredients: 140g Dark Chocolate, 55–60% cocoa, chopped; 150g Unsalted Butter, softened; 100g Icing Sugar; 1 tsp Vanilla Extract; 6 large Eggs, separated; 150g Caster Sugar; 150g Plain Flour; 250g Apricot Jam, smooth; 1 1/2 tbsp Dark Rum, optional but traditional; 200g Caster Sugar; 120ml Water; 150g Dark Chocolate, finely chopped; 250ml Heavy Cream, softly whipped, unsweetened; 1 pinch of Fine Salt

Sachertorte is a dense, luxurious chocolate cake layered with glossy apricot jam and finished with a shiny chocolate glaze — an elegant classic from Vienna. Rich and slightly boozy, its bittersweet chocolate and fruit filling create a beautiful contrast that feels indulgent but refined.

Sachertorte is a dense, luxurious chocolate cake layered with glossy apricot jam and finished with a shiny chocolate glaze — an el... Show more

Traditional German Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

3 hrs

Price

0,87 €

Calories

492 kcal

vegetarian

low calorie

low sodium

holiday/special occasion

Method

Preheat oven

Heat the oven to 180° C. Line the base and sides of a 23 cm / 9-inch round cake tin with parchment and set it aside.

Chop chocolate

Finely chop the Dark Chocolate, then split it into a 140 g portion for the cake and a 150 g portion for the glaze.

Melt chocolate

Melt the 140 g portion in a heatproof bowl over a pan of barely simmering water, stirring until smooth, then let it cool until just warm.

Cream batter

Beat the softened Unsalted Butter, Icing Sugar, and Vanilla Extract until pale and fluffy, then separate the Eggs and beat in the yolks one at a time until the mixture is creamy and glossy.

Whip whites

In a clean, grease-free bowl, whisk the egg whites from the Eggs with a pinch of Fine Salt until foamy, then add the Caster Sugar a spoonful at a time and keep whisking to glossy stiff peaks.

Fold and bake

Fold the cooled chocolate into the yolk mixture, then gently fold in the Plain Flour and the whipped whites in 2 or 3 additions, stopping as soon as no white streaks remain. Scrape the batter into the lined tin and smooth the top, then bake for 45 to 50 minutes. Leave it in the tin for 15 minutes, then turn it out onto a rack and let it cool for about 45 minutes until completely cold.

Split and fill

Once the cake is cold, trim the top if it has domed and use a long serrated knife to split it into 2 even layers. Warm the Apricot Jam in a small saucepan over low heat until loose and glossy, then stir in the Dark Rum if you're using it for the traditional version. Spread about half over the bottom layer, sandwich on the top, and coat the top and sides with the rest.

Make glaze

Put the Caster Sugar and the Water in a small saucepan, bring them to a boil, then simmer for 5 minutes to make a clear syrup. Take it off the heat and stir in the reserved chopped chocolate until the glaze is smooth, dark, and glossy.

Glaze cake

Set the cake on a rack over a tray, pour the warm glaze over the center in one smooth motion, and let it run to the edges and down the sides. Leave it to set for 30 minutes before cutting.

Whip cream

Whisk the Heavy Cream just until softly whipped and billowy, then cut the Sachertorte into slices and serve each piece with a generous spoonful.

Ingredients

Method

For 12 servings

Adjust servings

For the cake (23 cm / 9-inch round tin)

140g Dark Chocolate, 55–60% cocoa, chopped
150g Unsalted Butter, softened
100g Icing Sugar
1 tsp Vanilla Extract
6 large Eggs, separated
150g Caster Sugar
150g Plain Flour
1 pinch of Fine Salt

For the apricot layer

250g Apricot Jam, smooth
1 1/2 tbsp Dark Rum, optional but traditional

For the chocolate glaze (classic sugar-syrup glaze)

200g Caster Sugar
120ml Water
150g Dark Chocolate, finely chopped

To serve

250ml Heavy Cream, softly whipped, unsweetened

🧈 Plus ~12g of fat

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

492 kcal

25% of Daily kcal

Protein

7.2 g

14% RDI

Fat

30 g

16g sat fat

Carbs

49 g

18% RDI

Sugar

30 g

60% RDI

Fiber

3.2 g

11% RDI

Salt

0.1 g

3% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 3.8 / 10

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