When you think of Austria, you probably imagine classical music, snowy mountains, and elegant cafés buzzing with quiet conversations over cups of coffee.
But let’s be real — the real crown jewel? It’s the Sachertorte.
This rich, dense chocolate cake layered with apricot jam and cloaked in a shiny chocolate glaze isn’t just a dessert — it’s practically a national treasure.
Created in 1832 by a 16-year-old apprentice chef (yes, a teenager!), the Sachertorte is serious business — and it’s surprisingly doable in your own kitchen, even if you’re not rocking a toque blanche.
What Makes Sachertorte So Special?
Unlike super gooey American-style chocolate cakes, Sachertorte has a firm, slightly dry crumb — designed on purpose so it pairs perfectly with a dollop of unsweetened whipped cream and a strong coffee.
The jam layer gives it a little fruity zing that cuts through the chocolate richness, and the glossy chocolate glaze? Pure art.
This cake isn’t messy. It’s refined, clean, classy — the Audrey Hepburn of cakes.
Ingredients You’ll Need
For the Cake:
- 6 oz (170g) semi-sweet chocolate, chopped
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- Pinch of salt
For the Filling:
- 1/2 cup (160g) apricot jam (preferably smooth)
- 1–2 tablespoons water (to thin the jam if needed)
For the Glaze:
- 6 oz (170g) semi-sweet chocolate
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) water
Optional for serving:
- Lightly sweetened or unsweetened whipped cream
How to Make Authentic Sachertorte (Step-by-Step)
1. Prep the basics.
Preheat your oven to 350°F (175°C).
Butter and flour an 8- or 9-inch round cake pan, then line the bottom with parchment paper. Trust me — you don’t want this cake sticking.
2. Melt the chocolate.
Melt the chopped chocolate gently over a double boiler or in short bursts in the microwave. Set aside to cool slightly.
3. Cream the butter and sugar.
In a large bowl, beat the butter until light and fluffy. Gradually add the granulated sugar, continuing to beat until well incorporated.
Beat in the egg yolks, one at a time, then add the vanilla and cooled chocolate.
It’ll look thick and glossy — like frosting.
4. Whip the egg whites.
In a clean bowl, whip the egg whites with a pinch of salt until they form soft peaks.
(Not stiff peaks — you want them flexible but not runny.)
5. Combine the batters.
Fold about one-third of the whipped whites into the chocolate batter to lighten it.
Then gently fold in the flour, followed by the rest of the egg whites.
Go slowly and carefully — you don’t want to knock all the air out.
6. Bake.
Pour the batter into your prepared pan and smooth the top.
Bake for 35–40 minutes or until a skewer inserted into the center comes out clean (or with just a few moist crumbs).
Let the cake cool completely in the pan before turning it out.
7. Assemble the cake.
Once the cake is cool, slice it horizontally into two even layers.
Heat the apricot jam with a bit of water until it’s runny, then spread a thin layer over the bottom half of the cake.
Top with the second layer and spread more jam all over the top and sides.
Pro tip: Warm jam = smooth coating.
8. Make the glaze.
For the famous shiny glaze, bring the sugar and water to a boil until the sugar dissolves.
Remove from heat and stir in the chopped chocolate until completely smooth.
Pour the glaze immediately over the cake, starting in the center and working outward.
Use a spatula or knife to help it coat the sides smoothly if needed — but resist fiddling too much.
Let the glaze set at room temperature.
9. Serving Sachertorte.
Traditionally, Sachertorte is served slightly chilled with a generous puff of lightly whipped, unsweetened cream on the side — not on top!
And yes, a strong black coffee is pretty much non-negotiable.
Tips for Nailing Your Sachertorte:
- Don’t overwhip your egg whites. Soft peaks give the cake its subtle lift without making it spongy.
- Cool the cake completely before slicing or glazing — or you’ll end up with melted jam and a sad, sticky mess.
- Work fast with the glaze. It sets quickly, so once it’s ready, don’t hesitate.
- Use good chocolate. With a recipe this simple, the quality of chocolate really shines (or fails).
Common FAQs
Q1: Can I make Sachertorte in advance?
Yes! In fact, it gets better after a day. The flavors meld beautifully.
Q2: What if I don’t have apricot jam?
You can substitute raspberry jam, but apricot is traditional and gives the authentic taste.
Q3: Is Sachertorte supposed to be dry?
A little, yes. It’s not meant to be moist like a chocolate lava cake — the texture is denser and drier by design, balanced by the jam and cream.
Q4: Can I freeze Sachertorte?
You can freeze the unglazed cake layers, but once glazed, it’s better to eat fresh to keep the shiny finish intact.
Final Thoughts
Making Sachertorte at home feels like a tiny piece of European café culture landing right in your kitchen.
The rich chocolate, the fruity tang, the gleaming glaze — it’s a cake that’s somehow fancy and homey at the same time.
Serve it at a dinner party, or better yet, make it for yourself on a cozy Sunday afternoon.
Brew a strong coffee, pile on the whipped cream, and take a slow, indulgent bite.
Trust me, you’ll feel like you’re sitting in a grand Viennese café, even if your actual view is your messy living room.
