🍫 Sachertorte
Sachertorte is a Viennese chocolate cake made with dark chocolate, butter, eggs and flour, baked into a dense, fine-crumbed sponge. It is spread with a thin layer of apricot jam and covered in a glossy dark chocolate glaze that sets with a slight snap. Slices are traditionally served with lightly sweetened whipped cream and a cup of coffee.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g dark chocolate
- 150 g butter, soft
- 6 eggs, separated
- 150 g sugar
- 150 g flour
- 200 g apricot jam
- 150 g dark chocolate and 100 g sugar, for the glaze
Method
- Heat the oven to 180 °C and line a 24 cm tin; melt 150 g chocolate.
- Beat the butter until creamy, add the egg yolks and melted chocolate.
- Whisk the egg whites with the sugar to stiff peaks and fold into the mix with the flour.
- Bake for 50–60 minutes, then cool completely.
- Warm the jam and spread it over the cake.
- Melt the glaze chocolate with the sugar and a little water, pour over the cake and let it set.
How to make it lighter
- Cut 16 smaller slices instead of 12.
- Skip the side of whipped cream.
- Share a slice and pair it with black coffee.
History
The cake is usually credited to Franz Sacher, who is said to have created it in 1832 as a young apprentice in the kitchen of Prince Metternich in Vienna. It later became the signature of the Hotel Sacher, and the name and recipe were the subject of a long legal dispute with the Demel pastry shop.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →