Sacher torte

sachertorte 2


I’ve discovered my love for baking little over 4 years ago and since than I had my shares of both failures and memorable recipes. Sometimes I try to improve the recipe, sometimes I just completely discard the thought of it.

Today recipe started as a failure and turned out to be such an amazing cake, no wonder it’s Austria’s most famous cake.

A little bit of history about the sacher torte, if you allow me. The story says the cake was first created way back in 1832 by Frantz Sacher and served to the king and his guests.

With such a long history I was always intrigued by it. Receiving a jar of apricot jam from Bonne Maman gave me the push I needed to try it. 

bonne maman apricot preserve


The cake is a two layer round chocolate cake brushed with warm apricot preserve and covered in silky smooth chocolate ganache.

Except apricot preserve, you’ll also need chocolate, eggs, sugar, butter and a cup of flour. The cake doesn’t call for any leavening (baking powder or baking soda). For this cake you’ll need 8 eggs.

It’s a little bit of work involved, since you need two mixing bowls. One to whip the egg whites until stiff peaks and one to combine the rest of the ingredients.

Considering the amount of eggs needed, I thought the cake is pretty dense, but it’s actually a little on the dry side and quite rich.

sachertorte 1


For this cake I used the recipe from Huffington post. I left out the whipped cream to serve the cake with and used the apricot preserve from Bonne Maman instead of the apricot glaze.

Sacher torte recipe

Prep Time: 20 minutes

Cook Time: 1 hour

4 hours

Yield: 10-12 servings

Sacher torte recipe

Sacher torte - the famous Austrian's chocolate cake layered with apricot preserve and covered in silky smooth chocolate ganache


  • 10 ounces bittersweet chocolate chips
  • 1 cup sugar
  • 2/3 cup unsalted butter, softened
  • 8 eggs separated
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • Apricot glaze
  • 1 cup apricot preserve
  • 2 tablespoons lemon juice
  • Chocolate ganache
  • 2 1/2 tablespoons unsalted butter
  • 8 ounces semisweet chocolate, chopped (about 1 1/3 cups chocolate chips)
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 325°F. Butter and flour a 9-inch springform pan.
  2. Melt the chocolate in a double boiler or microwave; set aside.
  3. Beat the sugar and butter in a large bowl with a mixer until creamy.
  4. Add the egg yolks one at a time, blending after each addition. Add the vanilla.
  5. Fold in the chocolate and flour.
  6. In a separate bowl, beat the egg whites until stiff peaks form. Fold them into the batter.
  7. Pour the batter into the prepared pan and bake for 50 to 60 minutes, until a knife inserted in the center comes out clean. Let cool in the pan for at least 1 hour.
  8. To make the apricot glaze, heat the apricot preserve with the lemon juice for few seconds in the microwave.
  9. Once completely cooled, using a long serrated knife, trim the top of the cake to level it. Cut the cake horizontally into two equal layers.
  10. Place the bottom layer in a cake stand. Brush the top of the cake layer with the apricot glaze.
  11. Place the second cake layer on top and brush again. Brush the top and sides of the cake with the remaining glaze. Let cool for about 10 minutes in open air.
  12. Make the chocolate ganache
  13. Melt the butter in a double boiler over medium-high heat. Add the chocolate and corn syrup and cook, stirring constantly, until the chocolate is melted. Remove from the heat, stir in the vanilla.
  14. Pour all of the warm chocolate ganache on top of the cake.
  15. Using an offset spatula, gently smooth the ganache over the cake, allowing it to run down the sides.
  16. Refrigerate until the ganache is completely set, at least 1 hour. Remove the cake from the refrigerator about 1 hour before serving.


Recipe from Huffington Post

This cake is my second recipe as part of the brunch week. Check out what my wonderful friends have made

Brunch Beverages:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:

Happy baking,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. Maria Johnson says

    Did you use the Huffington Post recipe for the apricot glaze or the Bonne Maman preserves? If the preserves were used, how did you prepare them for use in this torte?

    • says

      Hi Maria,

      I used 1 cup apricot preserve and mixed it with 2 tablespoons lemon juice. Warm it for few seconds in the microwave and brush over the cake layers and sides.

      re-wrote the recipe again, exactly how I did it.


  2. says

    Mmm…I remember Sacher Torte from living in Europe. Even made it here a few times for people on request. European baking seems quite different. I noticed most cakes require more eggs, since the whipped eggs are used as leavening. And less sugar. I guess they don’t have the same North American taste for fluffy, moist butter cake.
    You torte looks great!

  3. says

    This looks really good. I have a favorite chocolate torte that I make for special occasions. It’s called chocolate decadence and it’s really decadent.
    I love the background explanation too. I’ll have to bookmark this for a later date. Great job.

  4. gina says

    You left out the whipped cream to serve the cake with?! For shame!!! JUST KIDDING :)
    This cake looks amazing, you did a fantastic job as usual!

  5. says

    I was taught how to make a Sacher torte in culinary school. We were always required to pipe “Sacher” on the top of it with chocolate. And I always thought it was kind of lame, even if apparently it’s traditional. I like your way of decorating it MUCH better :)

  6. says

    Roxana, your Sacher Torte looks amazing! I’ve always wanted to try one – it’s a wow! Thank you so much for sharing it at Best of the Weekend and pinned. Hope you’re having a fabulous week!

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