Sachertorte | Sachertorte Austrian Chocolate Cake | Original Sacher-Torte, Chocolate Cake in Austria

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining a chocolate flavor.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Preheat oven to 170°C (340°F).

Grease and line a 9-inch (23 cm) round cake pan.

Melt dark chocolate gently in a heatproof bowl over simmering water.

Beat butter and powdered sugar until pale and fluffy.

Add egg yolks one by one, mixing well.

Stir in melted chocolate until smooth.

In another bowl, whisk egg whites until soft peaks.

Slowly add granulated sugar, beating to stiff glossy peaks.

Gently fold chocolate mixture with flour.

Fold in beaten egg whites gradually, keeping batter airy.

Pour into prepared pan.

Bake for 45–50 minutes until firm but moist inside.

Cool completely, then slice cake in half horizontally.

Warm apricot jam slightly.

Spread a thin layer between cake halves.

Cover cake top and sides with more jam (this helps glaze stick).

Heat cream until just simmering, pour over chopped dark chocolate.

Stir until glossy and smooth.

Pour glaze over cake, letting it drip smoothly for the classic finish.

Let glaze set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens