Austria’s most iconic chocolate cake isn’t just a dessert—it’s a piece of culinary history. The Sachertorte dates back to 1832 when a 16-year-old apprentice, Franz Sacher, was tasked with creating a special dessert for Austrian royalty. His masterpiece—a rich, dense chocolate cake layered with smooth apricot jam and coated in a silky chocolate glaze—became an instant classic. What started as one young baker’s creation has since transformed into one of the most beloved chocolate cakes in the world.
This legendary dessert remains a staple of Viennese cafés, with the original recipe still safeguarded by the famous Hotel Sacher in Vienna, where it has been served since 1857. More than 250,000 Sachertortes are shipped globally each year, each made using a meticulous process that ensures its signature texture and flavor. The secret lies in the balance—deep, intense chocolate combined with the bright, slightly tart contrast of apricot preserves. The authentic recipe even calls for a blend of three distinct chocolates sourced from Germany and Belgium, adding to its complex depth of flavor.
Sachertorte isn’t just a treat; it’s an experience, a taste of Austria’s rich pastry tradition that has captivated dessert lovers for nearly two centuries. Whether you’re a dedicated home baker or a chocolate connoisseur, bringing this legendary cake to life in your own kitchen is a rewarding way to indulge in a timeless classic. With the right technique and ingredients, you can recreate the magic of Vienna’s most famous dessert, one luxurious slice at a time.
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Sachertorte
Ingredients
- 7 oz dark chocolate at least 55% cocoa, chopped
- 0.75 cup unsalted butter softened
- 1 cup powdered sugar sifted
- 6 large eggs separated
- 1 tsp vanilla extract
- 1 cup all-purpose flour sifted
- 0.5 cup apricot jam for filling
- 1 cup granulated sugar for glaze
- 0.5 cup water for glaze
- 5 oz dark chocolate for glaze, finely chopped
Instructions
- Melt 7 oz of dark chocolate over a double boiler or in short bursts in the microwave. Let it cool slightly.
- In a mixing bowl, cream the butter and powdered sugar until fluffy. Add the egg yolks one at a time, then mix in the melted chocolate and vanilla extract.
- In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold them into the chocolate mixture.
- Gently fold in the sifted flour until fully incorporated.
- Pour the batter into a greased and parchment-lined 9-inch cake pan. Bake at 350°F (175°C) for 45 minutes. Let the cake cool completely before slicing.
- Once cooled, slice the cake in half horizontally. Warm the apricot jam slightly and spread half between the layers and the rest over the top and sides.
- In a saucepan, bring sugar and water to a boil, stirring until sugar dissolves. Remove from heat and add the chopped chocolate, stirring until smooth.
- Pour the warm chocolate glaze over the cake, spreading evenly with a spatula. Let it set at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours.
Notes
- Optional Equipment: A cake turntable can help with smooth glazing.
- Customization: Use bittersweet chocolate for a deeper flavor.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Serving Tip: Let the cake sit at room temperature for 20 minutes before serving.
Nutrition
Why You’ll Love This Sachertorte Recipe
Explore a traditional Austrian dessert that has won hearts for centuries! The Sachertorte is more than a dense chocolate cake. It’s a masterpiece with a history dating back to 1832. It was created by a young chef named Franz Sacher for Prince Metternich. Today, it’s a legendary Viennese coffee house specialty.
“A slice of Sachertorte is like a journey through Austrian culinary heritage” – Pastry Experts
So, what makes this recipe so special? Let’s dive into it:
- Perfectly balanced flavors of rich chocolate and tangy apricot jam
- A recipe steeped in over 190 years of culinary tradition
- Impressive dessert that transforms your kitchen into a Viennese café
| Sachertorte Production Stats | Annual Figures |
|---|---|
| Daily Sachertorten Sold | 1,000 |
| Annual Sachertorten Production | Over 300,000 |
| Eggs Used Annually | 1.2 million |
Pro tip: This cake isn’t just a dessert. It’s a conversation starter that will impress your guests. It will take them straight to the elegant coffee houses of Vienna!
How Long Does It Take to Make Sachertorte?
Making an authentic Sachertorte is a journey into traditional Austrian baking. It’s a delightful adventure in gourmet baking that needs careful time management.
Here’s a breakdown of the time needed for this iconic chocolate cake:
- Preparation Time: 40 minutes
- Resting Time: 1 hour
- Baking Time: 35-40 minutes
- Cooling and Assembly: Approximately 1 hour
Professional bakers say that time-intensive recipes like the Sachertorte are worth the wait. The whole process takes about 3 hours, but don’t worry!
“Good baking is about passion, precision, and patience” – A Vienna Pastry Chef
The secret to mastering this classic dessert is understanding each step. From whisking egg whites to making the chocolate glaze, every minute adds to the cake’s texture and flavor.
| Baking Stage | Time Required |
|---|---|
| Ingredient Preparation | 20-30 minutes |
| Mixing Batter | 10-15 minutes |
| Baking | 35-40 minutes |
| Cooling | 60 minutes |
Remember, the joy of baking comes from the journey. With practice, you’ll get better and more confident in your Austrian baking skills!
What You’ll Need to Make Sachertorte
To make the perfect Sachertorte, you need the right ingredients. Let’s explore the key items that will turn your kitchen into a Viennese pastry paradise!
- 90g dark couverture chocolate – the heart of your cake’s rich flavor
- 90g soft salted butter
- 4 large eggs (separated)
- 125g icing sugar
- 50g cake flour
- 15g cocoa powder
- 100g high-quality apricot preserve
The secret to Sachertorte is in its ingredients. Almond flour gives a subtle nutty taste. The mix of cake flour and cocoa powder makes the cake’s texture special.
“Baking is an art, and Sachertorte is its masterpiece.” – Vienna Baking Tradition
Here’s a detailed look at the important ingredients:
| Ingredient Category | Specific Ingredients | Quantity |
|---|---|---|
| Chocolate Base | Couverture Chocolate | 90g |
| Flour Blend | Cake Flour | 50g |
| Flour Blend | Cocoa Powder | 15g |
| Fruit Component | Apricot Preserve | 100g |
Pro tip: Always choose high-quality ingredients. The difference between a great and amazing Sachertorte is in the details!
Step-by-Step Instructions for Chocolate Cake with Apricot Jam
Making a traditional Viennese treat like Sachertorte needs precision and passion. I’ll guide you through each step of making this iconic chocolate cake recipe. It has been a favorite for generations.
Making the Chocolate Cake Batter
The secret to a great chocolate cake is in the technique. Begin by separating eggs carefully. The yolks and whites will have different roles in our cake’s texture. Whipping egg whites is key to the folding technique that makes Sachertorte light.
- Separate 8 large eggs carefully
- Whip egg whites to soft peaks
- Cream butter and superfine sugar until light
- Fold in melted high-quality chocolate
Preparing the Apricot Jam Filling
The fruit preserves in Sachertorte are more than just a spread. We’ll turn our apricot jam into a luxurious filling. It adds brightness to the rich chocolate base.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Apricot Jam | ½ cup (113g) | Warm gently to improve spreadability |
| Rum (optional) | 1-2 tablespoons | Add for depth of flavor |
Creating the Classic Chocolate Glaze
The chocolate ganache is the highlight of our Viennese treat. Choose chocolate with 55-70% cocoa for the best glaze.
“A perfect chocolate glaze transforms a good cake into a gourmet indulgence!” – Pastry Experts
Assembling and Decorating
Cake decorating is key for a professional look. Layer the cake, spread apricot jam between layers, and glaze with chocolate. This creates a traditional Austrian pastry that looks and tastes amazing.
Pro tip: Use an angled spatula for a smooth, professional finish. It would make any Viennese pastry chef proud!
Creative Variations for Sachertorte
Turning the classic Sachertorte into something new is exciting! You can keep the traditional recipe but add your own twist. This way, you honor the cake’s heritage while making it fresh and exciting.
Here are some ideas to make your vegan Sachertorte even better:
- Gluten-free option using almond and rice flour blend
- Vegan version with plant-based butter substitutes
- Alternative fruit preserve fillings like raspberry or cherry
- Decorative touches such as edible gold leaf
If you’re looking for a modern twist on classic desserts, try new ingredients. You might be surprised at how good it tastes.
| Variation Type | Key Ingredients | Flavor Profile |
|---|---|---|
| Gluten-Free Sachertorte | Almond flour, rice flour | Nutty, light texture |
| Vegan Chocolate Version | Coconut oil, flax eggs | Rich, dairy-free |
| Fruit-Infused Variation | Raspberry or cherry jam | Tangy, fruity undertones |
“Baking is an art of personal expression – don’t be afraid to reinvent classics!” – Pastry Chef Wisdom
The beauty of Sachertorte is that it can change with you. Whether you’re making it for someone with dietary needs or just to try something new, these ideas show that old and new can mix well.
How to Serve Chocolate Cake with Apricot Jam
Serving Sachertorte is an art that’s deeply rooted in Viennese cafe culture. It turns a simple dessert into a memorable experience. I’ll share my favorite tips for an authentic Austrian-style serving that will wow your guests.
The secret to a perfect Sachertorte is in its accompaniments. A classic dessert presentation always includes unsweetened whipped cream on the side. It’s not just a garnish; it’s essential. It adds moisture and balances the rich chocolate flavor.
- Serve on a delicate porcelain plate
- Add a light dusting of cocoa powder
- Pair with a strong Viennese coffee
“A slice of Sachertorte is not just a dessert, it’s a journey through Austrian culinary history.”
Coffee pairing is key to the experience. Choose a strong, dark roast that complements the cake’s intense chocolate flavor. The bitter coffee notes contrast beautifully with the sweet, dense cake and apricot jam.
| Serving Recommendation | Details |
|---|---|
| Cream Type | Unsweetened whipped cream |
| Beverage Pairing | Strong Viennese coffee |
| Plate Style | Elegant porcelain |
The beauty of Sachertorte is in its simplicity. Let the cake shine with just a touch of whipped cream and a carefully brewed coffee. Your guests will feel like they’re in a classic Viennese cafe with every bite!
How to Store and Keep Sachertorte Fresh
Keeping Sachertorte fresh is key. This Austrian chocolate cake gets better with time, making it great for special events. If stored right, it stays moist and flavorful for days.
Here are some tips for keeping it fresh:
- Store at room temperature in an airtight container
- Keep away from direct sunlight and heat sources
- Use a cake dome for optimal protection
Storing it right makes a big difference. Proper storage helps keep the cake’s flavors balanced.
| Storage Location | Duration | Recommended Conditions |
|---|---|---|
| Room Temperature | 3-4 days | Airtight container, away from heat |
| Refrigerator | Up to 1 week | Covered, bring to room temperature before serving |
“The secret to a perfect Sachertorte is not just in its preparation, but in its careful storage.”
Pro tip: Make your Sachertorte a day or two early. It tastes better after resting. Just keep it cool and dry, and avoid the fridge unless you must.
Indulge in the Luxurious Taste of Homemade Sachertorte
Making a homemade Sachertorte is more than baking. It’s diving into Austrian culinary heritage. It turns simple ingredients into a luxurious treat. Each slice shares a story of tradition, skill, and chocolate joy.
Creating this iconic dessert needs patience and passion. The chocolate layers and smooth apricot jam are a culinary art. It connects us to Austrian pastry chefs through generations. Choosing the right dark chocolate and glazing it is a celebration of taste and skill.
Homemade desserts like Sachertorte unite people in a special way. I made it for my friend Valentina’s birthday with her family’s apricot jam. When she tasted it, her eyes sparkled with joy. It shows baking is about making memories as well as delicious food.
So, get ready to dive in. Whether you’re experienced or new to baking, Sachertorte offers a taste of culinary magic. With effort and passion, you’ll make an amazing dessert that honors Austrian baking traditions.
FAQ
What is Sachertorte?
Sachertorte is a famous Austrian chocolate cake. It has a dense chocolate cake, apricot jam, and a chocolate glaze. It comes from Vienna and has been loved for nearly two centuries.
Is Sachertorte difficult to make at home?
Making Sachertorte at home needs patience and skill. It takes about 2-3 hours. With a good recipe and careful steps, you can make this tasty Austrian treat.
What are the key ingredients in Sachertorte?
Key ingredients are dark chocolate, cake flour, almond flour, butter, eggs, sugar, apricot preserve, and coffee powder. These ingredients give the cake its rich taste and texture.
Can I make a gluten-free version of Sachertorte?
Yes, you can make a gluten-free version. Use almond and rice flours instead of wheat flour. The process is the same, and it tastes great.
How long can I store Sachertorte?
Store Sachertorte in an airtight container at room temperature for up to a week. In warm places, refrigerate it. Let it come to room temperature before serving for the best taste and texture.
What is traditionally served with Sachertorte?
Traditionally, serve Sachertorte with unsweetened whipped cream and strong coffee. The cream adds moisture, and the coffee enhances the chocolate’s flavor.
Can I add my own twist to the traditional Sachertorte?
Yes, you can! Try using different fruit preserves, adding edible gold leaf, or making vegan versions. These changes can make the cake your own.
What makes Sachertorte unique?
Sachertorte is special because of its dense chocolate cake, apricot jam, and chocolate glaze. Its history at the Hotel Sacher in Vienna and its detailed making make it a true Austrian culinary icon.