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Sachertorte from Austria

Sachertorte

Dense chocolate cake with apricot jam and dark glaze. · Austria

📍 Vienna ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Dense chocolate cake with apricot jam and dark glaze.

About Sachertorte

Layers of dense chocolate sponge are brushed with apricot jam and coated in a glossy dark-chocolate glaze. A Viennese coffee-house icon, it is served with unsweetened whipped cream.

🏛️ History & Culture

The Sachertorte was created in 1832 by Franz Sacher in Vienna, reportedly for a dinner hosted by Prince Metternich, though accounts of the exact circumstances are debated. The cake's history is famously contested between the Hotel Sacher and the Demel bakery, which battled in court over the right to use the name "Original Sachertorte" — a dispute that ended in 1963 with each house permitted to use it with slight variations.

In Vienna, the torte is a cornerstone of coffee-house culture, traditionally served with unsweetened whipped cream to balance its dense, bittersweet chocolate glaze. Regional variations exist mainly in the placement of the apricot jam — the Hotel Sacher version splits the cake and puts jam in the middle, while Demel's places it on top under the glaze — but both remain icons of Austrian pastry heritage.

🍳 How to make Sachertorte

AI-assisted, not kitchen-tested

Sachertorte

A dense chocolate sponge split and filled with apricot jam, then enrobed in a glossy dark-chocolate glaze. This Viennese coffee-house classic is always served with a dollop of unsweetened whipped cream.

Prep
30 min
Cook
45 min
Total
75 min
Serves
8
Difficulty
Medium

Recipe ingredients

  • 150 g (5¼ oz) dark chocolate (70% cocoa), chopped, for the cake
  • 120 g (4¼ oz) unsalted butter, softened, plus extra for greasing
  • 100 g (3½ oz) confectioners' sugar
  • 6 large eggs, separated, at room temperature
  • 100 g (3½ oz) granulated sugar
  • 150 g (5¼ oz) all-purpose flour, sifted
  • 200 g (7 oz) apricot jam, best quality, with chunks or smooth; for filling
  • 200 g (7 oz) dark chocolate (70% cocoa), finely chopped, for the glaze
  • 200 ml (6¾ fl oz) heavy cream, for the glaze
  • 1 tbsp unsalted butter, for the glaze, at room temperature
  • 250 ml (8½ fl oz) whipping cream, for serving, lightly whipped with no sugar, or null

Steps

  1. 1 Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round springform pan with butter and line the bottom with parchment paper.
  2. 2 In a heatproof bowl set over a pan of barely simmering water, melt the 150 g chopped dark chocolate for the cake. Stir until smooth, then set aside to cool slightly.
  3. 3 In a large bowl, beat the softened butter and confectioners' sugar until pale and fluffy, about 3 minutes. Beat in the egg yolks one at a time, then stir in the melted chocolate.
  4. 4 In a separate clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
  5. 5 Fold a third of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites, alternating with the sifted flour, being careful not to deflate the mixture. Spread the batter evenly in the prepared pan.
  6. 6 Bake for 40–45 minutes, until a skewer inserted into the center comes out with only a few moist crumbs clinging (internal temperature should reach about 95°C / 203°F if measured). The top should spring back when lightly pressed. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack and cool completely.
  7. 7 When the cake is completely cool, slice it horizontally into three equal layers using a long serrated knife. Warm the apricot jam in a small saucepan over low heat until it becomes spreadable, then brush it generously over the cut surfaces of each layer, using about two-thirds of the jam. Reassemble the layers, stacking them, and spread the remaining jam over the top and sides of the cake as a thin coating. Let the jam set for 30 minutes.
  8. 8 To make the glaze: place the 200 g chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a bare simmer; pour it over the chocolate and let it sit for 1 minute, then stir until smooth. Add the 1 tbsp butter and stir until glossy. Let the glaze cool to about 35°C (95°F)—it should be thick but pourable.
  9. 9 Place the cake on a wire rack set over a baking sheet. Pour the glaze over the center of the cake and use a spatula to spread it evenly over the top and sides, letting it cascade down. Allow the glaze to set at room temperature for at least 1 hour before serving. Serve slices with a dollop of unsweetened whipped cream.
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Ingredients
Steps

Sachertorte — frequently asked questions

What is Sachertorte?

Layers of dense chocolate sponge are brushed with apricot jam and coated in a glossy dark-chocolate glaze. A Viennese coffee-house icon, it is served with unsweetened whipped cream.

What is Sachertorte made of?

Sachertorte is made with chocolate sponge, apricot jam, dark chocolate, butter and egg.

Where does Sachertorte come from?

Sachertorte comes from Austria, and is especially associated with Vienna. The Sachertorte was created in 1832 by Franz Sacher in Vienna, reportedly for a dinner hosted by Prince Metternich, though accounts of the exact circumstances are debated.

Where can I eat Sachertorte?

A grand Viennese kaffeehaus, with a cup of strong coffee.

How do you make Sachertorte?

Making Sachertorte at home takes about 30 minutes of prep and 45 minutes of cooking. The recipe on this page serves 8 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Austria

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