Sachertorte Recipe
Flavors of Austria
Total time: more than 2 hours

Prep. time: 30 minutes
Cooking time: About an hour in total
Refrigeration time: 3 hours

Difficulty: Requires a certain dexterity
Chef's Note
The history of the world-famous Sacher Torte dates back to 1832, when the still omnipotent "Coachman of Europe," Wenzel Clemens Prince Metternich, gave the order to create a particularly delicious dessert for his pampered aristocratic guests. "And don't disgrace me tonight!" he told sixteen-year-old apprentice Franz Sacher, who created this delicacy while covering for the chef who was on his sickbed. His efforts proved a huge success: the beginning of what is perhaps the world’s most famous cake.

Original Sacher Torte is at its best when served with unsweetened whipped cream and a cup of Original Sacher coffee or tea.

For the cake

- 200 g (7 oz.) bittersweet chocolate
- 120 g (4 oz.) melted unsalted butter
- 1 tsp. vanilla
- 250 ml (1 cup) sifted flour
- 8 egg yolks
- 10 egg whites
- A pinch of salt
- 185 ml (3/4 cup) sugar
- 125 ml (1/2 cup) apricot jam

- 90 g (3 oz.) unsweetened dark chocolate
- 250 ml (1 cup) heavy cream
- 250 ml (1 cup) sugar
- 1 tsp. corn syrup
- 1 egg
- 1 tsp. vanilla

Making the cake

  1. Melt the chocolate in a double boiler, stirring occasionally with a wooden spoon; 
  2. beat the egg yolks in a bowl; gradually blend in the melted chocolate, butter and vanilla; 
  3. in another bowl, beat the egg whites with a pinch of salt; once they begin to hold their shape, gradually incorporate the sugar, whisking constantly until the whites are stiff and shiny; 
  4. gently fold the beaten egg whites into the chocolate mixture, deflating the whites as little as possible; 
  5. gently fold in the flour in the same way; 
  6. butter two round cake pans and line with parchment paper; 
  7. pour the batter into the pans; bake in a preheated 180° C (350° F) oven for 30-40 minutes, or until a skewer inserted into the center of the cake comes out clean;
  8. cool.


  1. In a small saucepan, place the chocolate, cream, sugar and syrup over low heat, stirring until the sugar and chocolate are melted; increase the heat to medium and cook for 5 minutes without stirring; to determine whether the mixture is at the proper stage, drop a little bit into some ice water: it should form a soft ball; 
  2. in a bowl, beat the egg lightly; blend in 3 tbsp. of the hot chocolate mixture; 
  3. add the mixture back into the hot chocolate mixture and stir vigorously; 
  4. cook over very low heat until it has thickened enough to coat the back of a wooden spoon;
  5. remove from the heat; add the vanilla; cool to room temperature. 


  1. unmold the two cake layers;
  2. brush one with apricot jam; top with the other layer; 
  3. place the stacked cakes on a rack set over a plate or baking sheet; 
  4. pour the glaze evenly over the cake and wait until it has stopped dripping;
  5. refrigerate for at least 3 hours;
  6. remove from the refrigerator at least 30 minutes before serving.
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