By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
476 cal · 90 min
Sachertorte
Recipe GLPRd0495c21e85f37
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Average rating: 3.8 (1)
A classic Austrian chocolate cake featuring layers of rich, moist chocolate sponge cake sandwiched with smooth apricot jam and finished with a glossy chocolate glaze. This elegant torte is a timeless dessert combining the subtle tartness of apricot with decadent dark chocolate.
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Ingredients
5 oz semisweet chocolate
1 tbsp butter, softened
¾ cup white sugar
5 large eggs, separated
¾ cup all-purpose flour, sifted
½ cup apricot preserves
4 oz semisweet chocolate (for icing)
1 tbsp butter (for icing)
6 tbsp strong brewed coffee
1½ cup confectioners' sugar
1 tsp vanilla extract
Directions
Preheat the oven to 325°F (165°C). Ensure all ingredients are at room temperature. Melt the 5 ounces of semisweet chocolate in a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat and allow to cool for a few minutes.
Separate the eggs, placing yolks in one bowl and whites in another. Cream together the softened butter and white sugar until the mixture becomes light, pale, and fluffy (about 2–3 minutes). Gradually add the egg yolks one at a time, beating well after each addition, until the mixture is very light in color.
Fold the cooled melted chocolate into the butter-sugar mixture until fully incorporated. Gradually fold in the sifted flour using a spatula until just combined. In a separate bowl, beat the egg whites until they form stiff peaks but are not dry. Gently fold the whipped egg whites into the chocolate batter in two additions until no white streaks remain.
Pour the batter into an ungreased 9-inch springform pan, smoothing the top evenly.
Bake at 325°F (165°C) for 50 to 60 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Remove from the oven and allow the cake to cool completely in the pan, then release from the springform and place on a wire rack to cool further.
Once the cake is completely cool, use a long serrated knife to carefully slice it horizontally into two even layers. Place the bottom layer on a serving plate and spread the apricot preserves evenly over it. Top with the second cake layer, pressing gently.
Prepare the icing by melting 1 tablespoon butter and 4 ounces semisweet chocolate together in a double boiler over simmering water, stirring until smooth. Remove from heat and add the strong brewed coffee, stirring well. Sift in the confectioners' sugar and vanilla extract, and beat until the icing reaches a smooth, spreadable consistency.
While the icing is still warm, spread it generously over the top and sides of the assembled cake using an offset spatula or knife. Allow the icing to set before slicing and serving.
Comments
Sachertorte demands a careful hand with chocolate tempering and apricot glaze technique—the stated 90 minutes omits cooling time between layers and final glaze setting, which realistically stretches this to a 3-hour project split across an evening or day. Ingredients are all available at any Charlotte chain, but the cost per serving lands around $2.50–$3.00 because quality chocolate and butter are non-negotiable for this Viennese classic; a budget approach will show. This is a centerpiece dessert for a special occasion or weekend baking project, not a weeknight sweet, and leftovers keep well covered for 3–4 days, so you get value from the effort across multiple servings.
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