Recipe for a Perfect Sachertorte

Elvis Elvis

Ingredients: for a 10″ spring-form cake-pan

• 12 ounces apricot jam
• 1 tablespoon water

• 12 tablespoons unsalted butter
• 1 cup granulated sugar
• 8 egg yolks
• 12 ounces semisweet chocolate, melted over simmering water and cooled
• 2 teaspoon vanilla extract
• 4 drops almond extract
• 2/3 cup flour, whisked with
• 1 teaspoon salt
• 8 egg whites

• 1 tablespoon butter
• 8 ounces semisweet chocolate
• 1/4 cup heavy cream


1. Preheat oven to 325°F. Butter and flour a 10″ springform cake pan. In blender or processor, puree apricot jam/preserves with 1 tablespoon water and set aside.

2. Prepare Batter: Beat unsalted butter and sugar until pale and fluffy. Beat in egg yolks 1 at a time, then the cooled chocolate. Add extracts and continue beating 10 minutes.

Recipe for a Perfect Sachertorte

3. Sift flour/salt over mixture and quickly blend in – do not over mix the batter at this point, as the flour will form gluten which will render your cake tough and chewy rather than tender and crumbly.

4. Beat egg whites until stiff peaks form and carefully fold into mixture. There is a difference between mixing and folding- folding is the gentle incorporation so as not to lose the air captured in the egg whites.

5. Pour batter into prepared pan and bake for 40-45 minutes, or until a toothpick or sharp knife comes out clean. Test as of 40 minutes. Cool completely on wire rack.

6. With the aid of toothpicks placed around the circumference, slice cooled cake into 2 even layers (use a long knife with a serrated blade if you have one, or try a length of dental floss). Place top layer upside-down on rack over cookie sheet. Spread apricot puree over it and place second (bottom) layer on top, carefully lining them up so they are even and top is flat.

note: if you do not wish to attempt the delicate task of cutting the cake in half, you have the option of dividing the batter ingredients in half and cooking the two layers individually, which is what I did (though for a reason I will discuss below).

7. Glaze: melt the 1 tablespoon of butter and 8 ounces of chocolate in a double boiler over simmering, not boiling, water.

8. Bring heavy cream separately just barely to a boil. Stir in melted chocolate/butter and cool, stirring until it reaches glazing consistency (the more you stir, the shinier it will get). Spread over and around cake. Carefully remove Sachertorte to serving plate and chill.

Serve with whipped cream, Ice cream, or fresh fruit.


1. This Sachertorte recipe can be presented with any number of spreadable jams, jellies, preserves, and icings. Try strawberry, raspberry, or red currant instead of apricot, and feel free to experiment.

If you have experience with making Sachertorte, please share by leaving a comment below or writing your own article.