The Sacher Torte Recipe is the ultimate classic Austrian dessert that perfectly marries rich dark chocolate with a luscious apricot jam filling, all wrapped in a glossy chocolate glaze. This indulgent chocolate apricot cake is not only a feast for the taste buds but also a stunning centerpiece for any celebration. Every bite offers that distinctive harmony of flavors and textures, with a tender crumb, a fruity surprise in the middle, and a velvety sheen on top that simply melts in your mouth.
Ingredients You’ll Need
The beauty of the Sacher Torte Recipe lies in its simple yet essential ingredients, each playing a crucial role in achieving that perfect balance of flavor, texture, and appearance. From the creamy butter to the bittersweet dark chocolate, and the tangy apricot jam to the fluffy whipped egg whites, every element contributes to an unforgettable dessert.
- Unsalted butter (1/2 cup, softened): Provides richness and a tender crumb for the cake.
- Granulated sugar (3/4 cup, divided): Sweetens and helps create the perfect texture in both batter and meringue.
- Large eggs (6, separated): Egg yolks enrich the batter, while the whites lend airy lightness.
- High-quality dark chocolate (6 ounces, melted and slightly cooled): The star flavor, adding depth and decadence.
- Vanilla extract (1 teaspoon): Enhances the chocolate’s aroma and overall complexity.
- All-purpose flour (1 cup, sifted): Provides structure while keeping the cake moist.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies chocolate flavor.
- Apricot jam (1/2 cup, smooth): Adds a fruity tang and moist layer between the cake halves.
- Water (1 tablespoon): Used to thin the apricot jam for easy spreading.
- Dark chocolate (4 ounces) for glaze: Coats the cake with a shiny, luscious finish.
- Heavy cream (1/2 cup): Combined with chocolate to create a smooth, ganache-like glaze.
How to Make Sacher Torte Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F and preparing a 9-inch round cake pan by greasing it and lining the bottom with parchment paper. In a large bowl, beat the softened butter with half of the sugar until your mixture becomes light and fluffy. This step lays the foundation for a tender cake texture. Then, mix in the egg yolks one at a time, ensuring each is well incorporated before adding the next, which helps emulsify and enrich the batter.
Step 2: Add Chocolate and Vanilla
Once the yolks have blended in nicely, stir in the melted dark chocolate and vanilla extract until the batter is smooth and luxuriously glossy. This combination guarantees the deep chocolate flavor we love in the Sacher Torte Recipe.
Step 3: Whip the Egg Whites
In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually sprinkle in the remaining sugar, continuing to beat until you achieve stiff and glossy peaks. This airy meringue is essential for giving the cake its light, delicate crumb.
Step 4: Combine Batter and Meringue
Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining egg whites, preserving as much air as possible. This gentle technique is key to that perfect rise and tender crumb in the finished cake.
Step 5: Add Flour and Bake
Sift the flour over the batter and fold it in just until combined to avoid overmixing. Pour the batter into your prepared pan, smoothing the top evenly. Bake for approximately 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Step 6: Assemble with Apricot Jam
Once fully cooled, slice the cake horizontally into two layers. Warm the apricot jam gently with water until it becomes spreadable, then brush a thin, even layer over the bottom cake layer. Carefully replace the top layer and brush all over with the remaining jam. This step adds the signature fruity layer that makes this dessert so special.
Step 7: Prepare and Pour Chocolate Glaze
For the glaze, heat the heavy cream just until it starts to simmer, then pour over the chopped dark chocolate. Let it sit for 2 minutes to melt, then stir until smooth and shiny. Pour the glaze evenly over the entire cake, allowing it to cascade down the sides for that beautiful glossy finish. Let it set at room temperature before slicing and serving.
How to Serve Sacher Torte Recipe
Garnishes
A classic way to enjoy your Sacher Torte Recipe is with a dollop of lightly sweetened whipped cream on the side, enhancing the richness without overpowering the chocolate and apricot layers. Fresh berries or a sprinkle of finely chopped almonds can also add a lovely texture and contrast.
Side Dishes
Pairing the Sacher Torte with a cup of strong black coffee or a robust black tea beautifully balances the cake’s sweetness and highlights its complex chocolate flavor. A scoop of vanilla bean ice cream can also be a delight, providing a cold, creamy counterpoint that melts into the luscious glaze.
Creative Ways to Present
For a stunning presentation, serve your Sacher Torte on an elegant cake stand with a dusting of powdered sugar or edible gold leaf on the glaze for a luxurious touch. Individual slices plated with a swirl of raspberry coulis can make each serving feel like a special occasion. Even layering mini torte versions in clear glasses with whipped cream creates a fun, modern take on this classic dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Sacher Torte stays best when stored in an airtight container at room temperature for up to 2 days. This keeps the glaze glossy and the cake moist. For longer freshness, refrigeration is fine but may slightly dull the sheen of the glaze, so be sure to bring it to room temperature before serving for the best flavor.
Freezing
You can freeze Sacher Torte by wrapping it tightly in plastic wrap and aluminum foil to protect its delicate layers. Freeze for up to a month. When ready to enjoy, thaw it overnight in the refrigerator, then bring it to room temperature so the flavors and textures shine through just like freshly made.
Reheating
Since this is a delicate chocolate cake, reheating is best avoided. However, if you prefer it slightly warmed, place a slice in a low oven (around 250°F) for 5 to 7 minutes or until just warmed through. Avoid microwaving as it can affect texture and cause the glaze to lose its beautiful finish.
FAQs
Can I use milk chocolate instead of dark chocolate in this Sacher Torte Recipe?
While milk chocolate can be used, it will change the flavor profile significantly, making the cake sweeter and less intense. For that classic rich chocolate taste, high-quality dark chocolate is highly recommended.
Is it necessary to separate the eggs for this recipe?
Yes, separating the eggs is important because the whipped egg whites give the cake its light, airy texture. Combining the yolks and whites differently would result in a denser cake.
Can I substitute the apricot jam with another fruit preserve?
Apricot jam is traditional and offers a perfect balance of sweetness and tartness, but you can experiment with other smooth fruit preserves like raspberry or cherry. Just be sure to strain the jam to keep the texture smooth.
How long does the glaze take to set?
The glaze usually sets at room temperature within an hour. You want it firm but glossy before slicing to get those clean edges and gorgeous presentation.
Is the Sacher Torte Recipe suitable for vegetarians?
Absolutely! This recipe contains no meat or gelatin products, making it a delightful vegetarian dessert option.
Final Thoughts
Making the Sacher Torte Recipe at home is truly a rewarding experience that fills your kitchen with the most irresistible aromas of chocolate and fruit. This cake is more than just a dessert — it’s a celebration of flavors and textures that will impress family and friends alike. So grab your ingredients and give it a try; once you do, this elegant Austrian classic will quickly become one of your favorite go-to recipes for special occasions or anytime you crave a slice of pure chocolate bliss.
Print
Sacher Torte Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Description
Sacher Torte is a classic Austrian chocolate cake known for its rich chocolate layers and delicate apricot jam filling, finished with a smooth dark chocolate glaze. This elegant dessert is perfect for special occasions or to impress guests with a traditional European treat.
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 6 large eggs, separated
- 6 ounces high-quality dark chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
Filling & Glaze
- 1/2 cup apricot jam, smooth
- 1 tablespoon water
- 4 ounces dark chocolate for glaze, chopped
- 1/2 cup heavy cream
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
- Make the Batter: In a large bowl, beat the softened butter with 1/2 cup of the granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition to incorporate fully. Stir in the melted dark chocolate and vanilla extract until the mixture is smooth and uniform.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until you achieve stiff, glossy peaks.
- Fold in Egg Whites and Flour: Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Carefully fold in the remaining egg whites without deflating the batter. Sift the flour over the batter and fold it in gently until just combined, ensuring a light and airy texture.
- Bake the Cake: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before removing it to a wire rack to cool completely.
- Slice and Fill: Once completely cooled, carefully slice the cake horizontally into two even layers. Warm the apricot jam with water until easily spreadable. Brush a thin layer of the apricot jam evenly over the bottom layer, then place the top layer back on the cake and brush the entire top and sides with the remaining jam.
- Prepare the Chocolate Glaze: Heat the heavy cream just until it reaches a simmer. Pour the hot cream over the chopped dark chocolate and let it sit for 2 minutes to melt. Stir gently until the glaze is smooth and glossy.
- Glaze the Cake: Pour the chocolate glaze evenly over the top and sides of the cake, allowing it to flow smoothly for a polished finish. Let the glaze set at room temperature before slicing and serving.
Notes
- Use high-quality dark chocolate for the best flavor and texture.
- Strain the apricot jam if needed to ensure a smooth finish without lumps.
- For an authentic presentation, serve with lightly sweetened whipped cream.
- Be gentle when folding egg whites to keep the batter airy and light, ensuring a tender cake crumb.
