Sachertorte Recipe

Discover what Sachertorte is and how to make it step by step. Find the recipe and ingredients for this famous chocolate dessert that you'll love.

on today's menu

First created in 1832 by Franz Sacher, the famous Sachertorte is one of the most iconic desserts in the world. Legend has it that Prince Klemens von Metternich of Vienna, Austria, requested a unique dessert for an important dinner. A young apprentice chef, Franz Sacher, stepped up to the challenge, crafting what would become the first version of this legendary cake. Its success was immediate, and it quickly gained worldwide fame.

What is Sachertorte?

So, what makes a Sachertorte so special? This luxurious chocolate cake consists of layers of rich chocolate sponge, sandwiched with tangy apricot jam and coated in a glossy dark chocolate glaze. Despite containing no raising agents, the sponge has a beautifully moist texture, thanks to a careful balance of butter, eggs, sugar, flour, and melted chocolate.

Today, the original Sachertorte is a signature creation of the Hotel Sacher in Vienna, founded by Franz Sacher’s son, Eduard. But if a trip to Vienna isn’t on the cards, the good news is that you can make this iconic dessert at home. Here’s how!

Sachertorte ingredients

To make a Sachertorte, you'll need:

220 g marzipan (made from 100 g ground almonds, 100 g icing sugar and 20 g water)
80 g powdered sugar
125 g sugar
140 g egg yolksç
200 g egg whites
65 g butter
65 g cocoa powder
70 g plain flour
120 g apricot jam
250 g fondant chocolate for the icing
250 ml double cream

Method

How is Sachertorte made? Let's go step by step.

Start with the marzipan: mix 100g ground almonds, 100g icing sugar, and 20g water in a bowl. Stir until you have a firm yet smooth dough. Preheat the oven to 180 °C. Place the marzipan in a mixing bowl and add the butter, egg yolks, and icing sugar. Whisk until light and fluffy. Sift in the flour and cocoa powder, then fold them in gently. In a separate bowl, whisk the egg whites with the sugar until stiff peaks form. Add the meringue to the mixture in two stages, folding gently each time. Pour the batter into a greased and floured 20cm cake tin. Bake for about 40 minutes.

Once the sponge has cooled, it’s time to add the apricot jam. Slice the cake horizontally into three equal layers and spread the jam between each layer. Finally, prepare the glaze. In a saucepan, bring the double cream to the boil, then pour it over the chopped fondant chocolate. Stir until smooth. When the mixture reaches 30 °C, pour it over the cake, placing it on a wire rack to ensure an even coating.

What to serve with Sachertorte?

Sachertorte is traditionally served with a generous dollop of unsweetened whipped cream. It pairs beautifully with strong coffee, a glass of dessert wine, or a splash of liqueur. An elegant and timeless indulgence, perfect for any occasion.