The Original Sacher-Torte Recipe
This pressure-cooked Sacher-Torte delivers a moist, tender chocolate cake with apricot jam and a glossy glaze—rich, decadent, and easier than you think to make.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer or whisk
- 1 Springform pan 9-inch size
- 1 Double boiler or heat-safe bowl over pot
Ingredients
Main ingredients
- 130 g dark chocolate for the cake
- 150 g unsalted butter softened
- 100 g icing sugar to sweeten just right
- 1 teaspoon vanilla extract for flavor
- 6 large eggs separated
- 130 g granulated sugar to whip up the meringue
- 140 g all-purpose flour sifted
- 200 g apricot jam for spreading between layers
- 200 g dark chocolate for the glaze
- 150 ml heavy cream to make that shiny top
Instructions
Instructions
- Preheat oven to 170°C. Grease and line a 9-inch springform pan.
- Melt 130 grams dark chocolate in double boiler. Let cool slightly.
- Cream butter and icing sugar until pale and fluffy. Add vanilla extract and mix.
- Add egg yolks one at a time, beating well after each.
- Stir in melted chocolate.
- Whisk egg whites until soft peaks form. Slowly add granulated sugar and beat to stiff peaks.
- Gently fold egg whites and sifted flour alternately into chocolate mixture.
- Pour batter into pan and smooth the top. Bake for 45–50 minutes. Cool completely.
- Slice cooled cake horizontally into two layers.
- Warm apricot jam and spread between layers and around sides.
- Simmer cream then pour over chopped 200g chocolate. Stir smooth and glaze cake.
Notes
For extra shine, let glaze set at room temp for 1 hour. Cake keeps fresh up to 3 days refrigerated, or freeze slices for longer storage.