Lucy M. Sachertorte is a classic Austrian dessert known for its rich, dense chocolate cake with a smooth apricot jam filling and a glossy chocolate glaze. It’s an indulgent treat that pairs perfectly with a cup of coffee or tea.
When I first tried Sachertorte, I knew I had to make it myself. The combination of rich dark chocolate, smooth apricot jam, and a shiny chocolate glaze is irresistible. This cake has a luxurious texture and a perfect balance of sweetness. If you’re craving a chocolate cake with a bit of history, Sachertorte is the one to try!
Ingredients
- ¾ cup (150g) unsalted butter, softened
- 5 extra-large eggs, separated
- ½ cup + 1 tbsp (115g) sugar
- ⅔ cup (75g) almond flour
- 5 ounces (150g) dark chocolate, broken into pieces
- ½ tsp vanilla extract
- ⅓ cup (40g) all-purpose flour
- 6 tablespoons apricot jam
- 5 ounces (150g) dark chocolate, broken into pieces (for the frosting)
- 1 ounce (30g) milk chocolate, broken into pieces (for the frosting)
- ¾ cup + 1 tbsp (200ml) heavy cream
Instructions
- Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a small heatproof bowl, melt the dark chocolate. I like to do this over a pot of simmering water, making sure the bowl doesn’t touch the water. Once melted, set it aside to cool slightly.
- In a large mixing bowl, beat the softened butter and sugar together until light and creamy. This should take about 3-4 minutes with an electric mixer.
- Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- In another bowl, combine the almond flour and all-purpose flour. Gradually fold this into the wet ingredients until just combined.
- In a separate clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter in two parts, making sure not to deflate the mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cool, slice it in half horizontally. Spread a thin layer of apricot jam on the bottom half, then place the top half of the cake back on.
- For the frosting, melt the dark chocolate and milk chocolate together with the heavy cream over low heat, stirring until smooth. Let it cool for a few minutes before pouring it over the top of the cake. Use a spatula to spread the frosting evenly over the top and sides.
- Allow the frosting to set at room temperature for about 30 minutes before serving.
If you’re a fan of nutty cakes like Sachertorte, you’ll love the rich and indulgent Nusskuchen. Both cakes feature layers of flavor and are perfect for satisfying your sweet cravings with a touch of elegance.
Sachertorte
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a small heatproof bowl, melt the dark chocolate. I like to do this over a pot of simmering water, making sure the bowl doesn’t touch the water. Once melted, set it aside to cool slightly.
- In a large mixing bowl, beat the softened butter and sugar together until light and creamy. This should take about 3-4 minutes with an electric mixer.
- Add the egg yolks one at a time, beating well after each addition. Stir in the melted chocolate and vanilla extract.
- In another bowl, combine the almond flour and all-purpose flour. Gradually fold this into the wet ingredients until just combined.
- In a separate clean bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the batter in two parts, making sure not to deflate the mixture.
- Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cool, slice it in half horizontally. Spread a thin layer of apricot jam on the bottom half, then place the top half of the cake back on.
- For the frosting, melt the dark chocolate and milk chocolate together with the heavy cream over low heat, stirring until smooth. Let it cool for a few minutes before pouring it over the top of the cake. Use a spatula to spread the frosting evenly over the top and sides.
- Allow the frosting to set at room temperature for about 30 minutes before serving.
Notes
Pro Tips
For the best Sachertorte, use high-quality dark chocolate with at least 70% cocoa for a rich flavor. Let the cake cool completely before slicing to avoid it falling apart. Strain the apricot jam for a smoother texture inside the cake. When making the frosting, allow the melted chocolate and cream mixture to cool slightly before applying for a glossy finish. Always use room temperature ingredients like butter, eggs, and cream to ensure a smooth batter. Serve the cake at room temperature to bring out the full flavors, and consider making it a day ahead as it improves in taste. For extra elegance, top it with chocolate shavings or powdered sugar.Nutritional Value (Per Serving)
- Calories: 380 kcal
- Protein: 6g
- Carbs: 33g
- Fat: 27g
- Fiber: 3g
- Sugar: 23g
Pro Tips
For the best Sachertorte, use high-quality dark chocolate with at least 70% cocoa for a rich flavor. Let the cake cool completely before slicing to avoid it falling apart. Strain the apricot jam for a smoother texture inside the cake. When making the frosting, allow the melted chocolate and cream mixture to cool slightly before applying for a glossy finish. Always use room temperature ingredients like butter, eggs, and cream to ensure a smooth batter. Serve the cake at room temperature to bring out the full flavors, and consider making it a day ahead as it improves in taste. For extra elegance, top it with chocolate shavings or powdered sugar.
Conclusion
Sachertorte is a timeless dessert that never fails to impress. Its rich chocolate flavor, complemented by apricot jam and a glossy chocolate glaze, makes it the ultimate treat for any chocolate lover. Give this recipe a try, and I promise you’ll fall in love with it just like I did!
