The Sacher torte is the absolute queen of chocolate cakes: elegant, intense, iconic. One of those preparations that excites just by mentioning its name. Every time I prepare my Sachertorte, I return to a special moment: the day of my pastry chef exam. It was precisely this cake that was the final test with which I fulfilled a dream, earning my highest honors. I remember the attention to detail, the smell of freshly melted dark chocolate, and that unique feeling of concentration and happiness.
The Sachertorte was born in Vienna in 1832 thanks to the young Franz Sacher, who created a refined dessert for Prince Von Metternich, with the perfect balance between the sweetness of apricot jam and the intensity of chocolate. The original recipe is still secret and kept at the Hotel Sacher, and I was lucky enough to taste it right there, where it all began. A slice that smells of history, elegance, and passion.
The version I prepare at home is inspired by the great Ernst Knam, capable of making the Sacher even more delicious and modern: a soft and fragrant base, velvety apricot jam, and a shiny chocolate glaze that captivates at first glance. Making it requires patience and love, but when you cut that perfect slice — where chocolate and apricot meet — you’ll understand why this homemade Sacher has become my cake of the heart.
If you love chocolate as much as I do, I recommend trying the Soft-hearted Tenerina Cake and the Chocolate Cake, two simple recipes that encapsulate all the aroma and deliciousness of cocoa.
Let’s head to the kitchen: it’s time to prepare my Ernst Knam’s Sacher torte, a timeless classic that smells of chocolate and realized dreams.
See you soon, Susy
Also try:
- Difficulty: Medium
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 40 Minutes
- Portions: 8 Pieces
- Cooking methods: Electric oven
- Cuisine: Austrian
- Seasonality: All seasons
- Energy 469.59 (Kcal)
- Carbohydrates 50.48 (g) of which sugars 35.45 (g)
- Proteins 5.86 (g)
- Fat 27.81 (g) of which saturated 12.68 (g)of which unsaturated 7.88 (g)
- Fibers 2.87 (g)
- Sodium 84.65 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Sacher torte: ingredients for an 18 cm mold
- 2.65 oz 60% dark chocolate
- 4 tbsp egg yolks (about 3)
- 3 large egg whites (about 3)
- 0.5 cup all-purpose flour
- 4.5 tbsp butter
- 7 tbsp sugar
- 2.5 tbsp powdered sugar
- 1 vanilla bean (seeds)
- 1 pinch salt
- 5.3 oz apricot jam
- 6.5 oz 60% dark chocolate
- 0.5 cup fresh liquid cream
Useful tools
- 2 Bowls (large)
- Pan 18 cm springform
- Electric whisk
- Thermometer to check the chocolate temperature
- Spatula
- Hand whisk
- Cake cooling rack
How to prepare the Sacher torte
Prepare all the ingredients: chop the chocolate, weigh butter, sugars, and flour, separate the yolks from the whites and leave everything at room temperature for 10–15 minutes. Melt the chocolate in a double boiler or microwave to about 113°F and let it cool slightly.
In a bowl, work the softened butter with powdered sugar, vanilla seeds, and a pinch of salt; beat until obtaining a light and fluffy cream. Add the yolks one by one, then pour in the melted chocolate (around 104°F) and mix until you get a smooth and homogeneous mass.
Beat the egg whites by adding granulated sugar in several additions: they should be shiny and soft. Fold them into the chocolate mixture in three additions, stirring from bottom to top; finally, add the sifted flour, with gentle movements to avoid deflating the mass.Butter and flour an 18 cm cake pan, pour the batter and level the surface. Bake in a preheated static oven at 338–347°F for about 30–35 minutes. The skewer should come out slightly moist but without raw batter.
Cool the cake for 10 minutes in the pan, then transfer it to a cooling rack. When completely cool, wrap it in plastic wrap and let it rest for at least 8 hours: this way it will be easier to cut and the structure more stable.
Heat the apricot jam to about 104°F and strain it to make it smooth. Cut the cake into two disks, spread an even layer of jam on the first one and reassemble. Also, cover the surface and edges with a thin layer of jam and let it firm up in the fridge for about an hour.Finely chop the chocolate and bring the cream almost to a boil. Immediately pour it over the chocolate and mix with a spatula until you get a smooth and shiny cream. When the ganache cools to about 104°F, use it for glazing.
Place the cake on a rack with a plate underneath and pour the ganache in the center, letting it flow over the edges without spreading. Give some small taps to the rack to level the surface. Let it dry at room temperature until the coating becomes shiny and firm.
With a parchment paper cone and a bit of melted chocolate, write “Sacher” on the surface.
Sacher torte: storage and useful tips
The Sacher torte can be stored under a glass dome or in the fridge for 2–3 days.
Before serving, I always bring it to room temperature to restore its shine and aroma.
In total, between the various cooling, filling, and glazing steps, the Sacher torte rests for about 10 hours in total. Each wait serves to make it more balanced and perfect, with a firm base, jam that melds, and shiny glaze that captivates at first glance.
Freshness tip: accompany each slice with a spoonful of unsweetened whipped cream, as per Viennese tradition.
