Sacher Torte
Learn how to make authentic Sacher Torte, the legendary Viennese chocolate cake with apricot jam and glossy chocolate glaze. This elegant Austrian masterpiece has been perfected since 1832!
Ingredients
The Story
Sacher Torte is the most famous cake in Austrian history, a dense chocolate cake layered with apricot jam and encased in a glossy chocolate glaze that has been the pride of Vienna since 1832. The cake was created by a 16-year-old apprentice chef named Franz Sacher, working in the kitchen of Prince Metternich, one of the most powerful statesmen in Europe. When the head chef fell ill, young Franz was tasked with creating a special dessert for the prince's distinguished guests. The result was a chocolate cake unlike any other - dense and intensely chocolatey, with a layer of apricot jam providing fruity brightness, all covered in a crackling chocolate glaze. The prince was so delighted that the cake became a fixture of Viennese high society. The story of Sacher Torte took a dramatic turn in the 20th century with a legendary legal battle known as the "Sweet War." Franz Sacher's son Eduard trained at the famous Demel bakery before opening the Hotel Sacher in 1876, where he served his father's creation. Both establishments claimed to have the "original" recipe, and in 1954, the dispute went to court. After seven years of litigation, the Hotel Sacher won the exclusive right to call their version "The Original Sacher Torte" (complete with a chocolate seal on each cake), while Demel was permitted to sell "Eduard-Sacher-Torte." The rivalry endures to this day, with tourists in Vienna loyally choosing sides. Both versions are magnificent, differing mainly in whether the jam is spread in the middle, on top, or both. What makes Sacher Torte so extraordinary is its carefully calibrated balance of flavors and textures. The chocolate cake itself is dense and intensely flavored, almost brownie-like in its richness but drier in texture - deliberately so, as it is meant to be enjoyed with generous dollops of unsweetened whipped cream (schlagobers) that provide moisture and lightness. The apricot jam adds crucial fruity acidity that cuts through the chocolate richness and provides a bridge between cake and glaze. And the glaze - a proper Sachertorte glaze called Schokoladenglasur - sets with a satisfying crack when you press your fork through it, revealing the layers within. Served on fine china with a cloud of fresh whipped cream and a cup of Viennese coffee, Sacher Torte is not just a dessert but an experience - a taste of Habsburg elegance that has endured for nearly two centuries.
Instructions
Step 1
Prepare the pan and melt the chocolate. Preheat your oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, then butter and flour the parchment and sides. Melt the 6 oz of bittersweet chocolate for the cake in a double boiler or microwave in 30-second intervals, stirring until smooth. Let cool to lukewarm - if too hot, it will melt the butter in the next step. The chocolate should be fluid but not warm to the touch.
Step 2
Cream the butter and sugar. In a large bowl using an electric mixer, beat the softened butter and powdered sugar together on medium-high speed for 4-5 minutes until very light and fluffy. The mixture should be pale and increased in volume. Add the egg yolks one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and the cooled melted chocolate, beating until the mixture is smooth and uniformly chocolatey. Scrape down the sides of the bowl as needed.
Step 3
Make the meringue. In a separate clean, dry bowl, beat the egg whites with a pinch of salt using clean beaters until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating continuously until the meringue reaches stiff, glossy peaks. The meringue should hold its shape when the beaters are lifted. Be careful not to overbeat or the meringue will become dry and grainy.
Step 4
Fold together and bake. Sift the flour over the chocolate mixture. Using a large spatula, gently fold in the flour until just a few streaks remain. Add about one-third of the meringue and fold gently to lighten the batter. Add the remaining meringue in two additions, folding gently but thoroughly until no white streaks remain. Be gentle to preserve as much air as possible. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes until a skewer inserted in the center comes out with just a few moist crumbs. The cake should have a slight dome and spring back when gently pressed. Let cool in the pan for 15 minutes, then remove the sides and invert onto a wire rack. Remove the parchment and let cool completely - at least 2 hours.
Step 5
Apply the apricot jam. Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers. Heat the strained apricot jam in a small saucepan until fluid and spreadable. Place the bottom layer cut-side up on a wire rack set over a baking sheet. Spread half of the warm jam over the bottom layer. Place the second layer on top, cut-side down. Spread the remaining jam over the top and sides of the entire cake in a thin, even layer. This jam layer serves as a crumb coat and helps the glaze adhere. Let the jam set for 15-20 minutes until tacky but not wet.
Step 6
Make and apply the glaze. Combine the 6 oz chocolate, heavy cream, butter, and corn syrup in a saucepan over low heat. Stir constantly until the chocolate is melted and the mixture is completely smooth and glossy. Remove from heat and let cool for 5-10 minutes until slightly thickened but still pourable - about 90 degrees F. The glaze should coat a spoon thickly. Place the jam-coated cake on a wire rack over a clean baking sheet. Pour the warm glaze over the center of the cake, letting it flow down the sides. Use an offset spatula to gently spread the glaze evenly over the top and sides, working quickly before it sets. Try not to overwork the glaze or it will lose its shine. Let the glaze set at room temperature for at least 2 hours until firm and glossy. Transfer to a serving plate. Traditionally, the word Sacher is written in chocolate on top. Serve slices with generous dollops of unsweetened whipped cream (schlagobers) - this is essential, as the rich cake is meant to be balanced by the light, unsweet cream. Store covered at room temperature for up to 3 days; the texture actually improves after a day of resting.
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