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Classic Sachertorte

A rich and decadent chocolate cake layered with apricot jam and glazed with a smooth chocolate topping, perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: Austrian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 oz dark chocolate (60–70% cocoa), chopped Choose high-quality dark chocolate for best flavor.
  • ½ cup unsalted butter, softened Can be substituted with dairy-free alternative.
  • ½ cup granulated sugar
  • 6 large eggs, separated Keep egg whites and yolks separate for best results.
  • ¼ cup granulated sugar (for egg whites)
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1 tsp vanilla extract
  • 1 pinch salt
For the Filling and Glaze
  • ½ cup apricot jam, warmed and strained if needed
  • 4 oz dark chocolate
  • ½ cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform and line it with parchment paper.
  2. Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally until smooth.
  3. In a large bowl, cream softened butter and ½ cup sugar together until light and fluffy.
  4. Add egg yolks one at a time, mixing well after each addition.
  5. Slowly incorporate melted chocolate and vanilla extract until well combined.
  6. In a separate bowl, beat egg whites with a pinch of salt until foamy, then add ¼ cup sugar and beat until stiff peaks form.
  7. Gently fold egg whites into the chocolate mixture in 2-3 portions.
  8. Sift in flour and fold gently until just combined.
  9. Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for 10 minutes before transferring to a wire rack.
Assembling the Cake
  1. Once cool, slice the cake horizontally in half and spread half of the warm apricot jam in the middle.
  2. Place the top layer back on and spread remaining jam over the top and sides.
  3. For the glaze, heat the cream until just starting to simmer, then remove from heat, add chocolate, and stir until smooth.
  4. Place the cake on a rack over a tray and pour the glaze over the layers, spreading evenly.

Notes

Serve with whipped cream or vanilla ice cream for a delightful contrast. The cake can be stored in an airtight container in the refrigerator for up to one week or frozen for up to three months.