Sachertorte
Sachertorte is a rich chocolate cake with a layer of apricot jam, traditionally served in Austria. This beloved dessert is perfect for special occasions or a delightful treat with coffee or tea.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- 2
Melt the dark chocolate and let it cool until just warm.
- 3
Beat the butter with half the sugar until pale, beat in the egg yolks one at a time, then mix in the cooled chocolate.
- 4
Whip the egg whites with the remaining sugar to glossy peaks, then fold them gently into the chocolate mixture.
- 5
Sift over the flour and fold only until combined, preserving the aeration.
- 6
Pour the batter into the prepared cake pan and smooth the top. Bake for about 40-45 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 7
Warm the apricot jam. Slice the cooled cake in half horizontally, spread jam between the layers, reassemble it, and coat the top and sides thinly; let the jam set.
- 8
Boil 3/4 cup sugar with 1/2 cup water for about 5 minutes, cool briefly, stir in the chopped dark chocolate until smooth, and pour this cooked glaze over the cake in one even coat.
Cook notes
Tips
Use high-quality dark chocolate for the best flavor.
Let the jam coating set before pouring the cooked chocolate glaze so the finish stays smooth.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container to maintain freshness.
- Refrigerate if storing for more than 3 days.
Substitutions
- For the characteristic Sachertorte flavor, use smooth apricot jam rather than another preserve.
- Do not replace the cooked sugar-chocolate glaze with cream ganache; its texture is part of the classic cake.
What to Serve With
- Coffee or espresso for a traditional pairing.
- Whipped cream on the side for added richness.
Common Mistakes
- Avoid overmixing the batter to keep the cake light and fluffy.
- Make sure to let the chocolate cool slightly before adding eggs to prevent them from cooking.
Recipe FAQ
What is Sachertorte?
Sachertorte is a famous Austrian chocolate cake known for its dense texture and apricot jam filling.
How should I store Sachertorte?
Store Sachertorte in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I make Sachertorte ahead of time?
Yes, Sachertorte can be made a day in advance, allowing the flavors to meld.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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