Sachertorte (Rich dark chocolate cake)

    2 hours

    This is a very elegant chocolate cake with a rich glossy chocolate and coffee icing.

    29 people made this

    Serves: 12 

    • 140g plain chocolate
    • 150g caster sugar
    • 170g butter, softened
    • 5 eggs, separated
    • 100g plain flour
    • 8 tablespoons apricot preserves
    • 1 tablespoon butter, softened
    • 110g chopped plain chocolate
    • 6 tablespoons strong filter coffee
    • 175g icing sugar
    • 1 tablespoon vanilla extract

    Prep:30min  ›  Cook:1hr  ›  Extra time:30min  ›  Ready in:2hr 

    1. Preheat oven to 170 C / Gas 3. Have all ingredients at room temperature.
    2. Melt the 140g of the chocolate in a double boiler over hot water. Remove from heat and let cool.
    3. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in colour. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the cake mixture.
    4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour cake mixture into one ungreased 23cm springform tin.
    5. Bake in the preheated oven for 50 to 60 minutes. Allow cake to cool completely before removing from tin and icing.
    6. Once cool remove from tin and slice cake horizontally. Set top half aside and spread filling of apricot jam between the layers. Cover top and sides with warm Sachertorte icing.
    7. To Make Sachertorte Icing: Melt 1 tablespoon butter and 110g chocolate in a double boiler over hot water. Add the coffee and beat well. Sift and add the icing sugar and 1 teaspoon vanilla. Spread the warm icing on the top and sides of the torte.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (15)


    I don't know what I did wrong but my cake didn't look ANYHTING like the pictured on for this recipie! I used Dark chocolate but my cake was a lot lighter in colour than this one and the texture was immensely different. Don't get me wrong, The recipie was simple enough to follow and it was a nice cake but not as dark, rich or moist as I was really hoping it would be. It turned out like an ordinary chocolate cake. What did I do wrong?  -  13 Jun 2012


    My grandparents live in Vienna, and i've spent summers there my entire life. This is not the sachertorte i have enjoyed at the Hotel Sacher on countless occasions. This recipe is too moist, not like the famed- whichever you take that to be. This cake tasted somewhat like a box mix- the flavors were not as deep to me, probably a result of the quality of chocolate in the States versus Wien. If you use the whipped cream, as is tradition, do not sweeten it, it overpowers the chocolate. The cake is not meant to taste like a Hershey bar as many Americans like. The difference is, desserts are on a completely different level in Austria. Pastry and sweets are time-honored, proud traditions- usually unchanged for centuries. On the up side, i imagine this would be a nice deviation from a simple cake, possibly for a birthday. I suppose i will simply have my Omi ship them to me in the States.  -  30 Jun 2009  (Review from Allrecipes US | Canada)


    My husband has been begging me to make this torte since he went to Vienna and had the real thing. It came out nicely, though not exactly the same. A nice cake for company nontheless. The coffee is a nice addition into the frosting - not too strong, as I was afraid it would be.  -  21 Feb 2002  (Review from Allrecipes US | Canada)