Sacher Torte (Chocolate Cake with Apricot Filling and Chocolate Glaze)

Sacher Torte is an iconic chocolate cake from Vienna which consists of layers dense chocolate cake, apricot filling, and a dark chocolate glaze.

By Carmela Villegas-Agosta

I was going through my photos and realized that it has been a year since my trip to Vienna and my quest to try all their desserts.

Our friends from Vienna gave us a cookbook from the famous Sacher Hotel as a gift for our wedding. I was especially eager to try making their famous chocolate cake–Sacher Torte, which is a chocolate cake with apricot filling and a chocolate glaze. While the hotel’s real recipe is a secret, they have shared a very similar version in their cookbook.

Hope you enjoy making this!

Sacher Torte – Recipe from Sacher Hotel Official Cookbook

Ingredients:

Cake:

– 140g Cake Flour
– 130g Dark Chocolate
– 200g Apricot Jam
– 110g Powdered Sugar
– 110g White Sugar
– 2 tsps Vanilla Extract
– 6 egg Yolks
– 6 egg Whites
– 140g Unsalted Butter

Chocolate Glaze:

– 150g Dark Chocolate
– 200g White Sugar
– 125ml Water

Directions:

Grease 9 inch Springform Pan and preheat oven to 170C or 340F.

Melt dark chocolate in a water bath or in the microwave. Set aside.

In a bowl, whip the butter and powdered sugar until fluffy around 4 mins. Gradually add the egg yolks, and continue beating until the mixture is thick and creamy. Fold the melted chocolate.

In a bowl of an electric mixer, using the whisk beat the egg whites on medium high speed once the mixture is foamy, gradually add the sugar. Continue beating until stiff and glossy (view photo). Slowly add the egg whites into the egg yolk mixture and sift the flour over it. Fold everything together.

Pour the cake batter into your prepared pan and bake for 55-60 minutes. Test the cake by pressing it lightly and if the cake springs back it’s done.

Cool the cake upside down on a cake rack for 20 minutes then turn it over and allow to cool completely. Remove the cake from the pan and then cut the cake in half.

Assemble the cake:

Warm the jam, stir until smooth and spread onto both cake halves, then put them together again. Spread the remaining jam all over the cake and set aside.

Make the Chocolate Glaze:

In a sauce pan, over medium heat mix sugar and water and bring to a boil. Melt chocolate in the microwave 20 secs increments. Using a whisk stir the sugar water and chocolate together until smooth and glossy.

Immediately pour the glaze over the cake, use an offset spatula to help spread the glaze.

Refrigerate for 2-4 hours before serving.

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