Authentic Viennese Sachertorte

By Culiora

A classic Viennese Sachertorte featuring a dense, fine-crumbed chocolate sponge layered with tart apricot jam. The cake is cloaked in a glossy dark chocolate glaze that sets with a tender snap, traditionally served alongside unsweetened whipped cream.

• Servings: 10
• Prep time: 50 min
• Cook time: 55 min
• Total time: 105 min

Ingredients

• 140 g dark chocolate (around 55-60% cocoa), finely chopped
• 140 g unsalted butter, softened at room temperature
• 110 g icing sugar
• 1 pcs vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste)
• 6 pcs large eggs, separated into yolks and whites
• 110 g caster sugar
• 1/4 tsp fine salt
• 140 g plain all-purpose flour, sifted
• 10 g melted butter for greasing the tin
• 1 tbsp plain flour for dusting the tin
• 250 g smooth apricot jam with high fruit content
• 2 tbsp water (or dark rum)
• 200 g granulated sugar
• 125 ml water
• 150 g dark chocolate (around 60% cocoa), finely chopped
• 250 ml double cream (heavy whipping cream), chilled and whipped until soft without sugar

Instructions

1. Preheat your oven to 170°C conventional (150°C fan). Grease a 22 cm (or 24 cm) springform tin with melted butter, line the base with parchment paper, and dust the sides lightly with flour, tapping out the excess.
2. Melt 140 g dark chocolate gently in a heatproof bowl set over a pot of barely simmering water, stirring until smooth. Remove from heat and allow to cool until lukewarm (around 35°C).
3. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the 140 g softened butter with the 110 g icing sugar and scraped vanilla seeds until pale, creamy, and thoroughly aerated, about 4–5 minutes.
4. Beat in the 6 egg yolks one at a time, incorporating each yolk fully before adding the next. Gradually pour in the melted, lukewarm chocolate and mix gently until fully combined.
5. In a separate clean, grease-free bowl, whip the 6 egg whites with 1/4 tsp salt until foamy. Gradually add the 110 g caster sugar while whisking constantly, beating until stiff, glossy peaks form.
6. Fold one-third of the whipped egg whites into the chocolate batter using a spatula to loosen the mixture. Gently fold in the remaining whites alternately with the 140 g sifted flour in two additions, working carefully to preserve volume.
7. Pour the batter into the prepared tin and smooth the top. Bake for 50–55 minutes, keeping the oven door slightly ajar for the first 10–15 minutes (using a wooden spoon handle in the door) if your oven runs hot, to prevent doming. A skewer inserted into the centre should come out clean.
8. Let the cake rest in the tin for 10 minutes, then invert onto a wire rack lined with parchment paper. Remove the tin base and parchment from the cake, invert it back so it sits right-side up, and let it cool completely for at least 2 hours.
9. To prepare the filling, warm 250 g apricot jam and 2 tbsp water (or rum) in a small saucepan over medium-low heat until completely liquefied. Press through a fine-mesh sieve to remove any remaining pulp.
10. Slice the cooled cake horizontally through the middle into two even layers using a long serrated knife. Spread roughly one-third of the warm apricot jam evenly across the bottom cut layer, then place the top sponge layer back on. Spread the remaining jam generously over the top and down the sides of the cake, creating a smooth seal. Let it rest for 30–45 minutes to set and dry slightly.
11. To make the traditional Sachertorte glaze, combine 200 g granulated sugar and 125 ml water in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves, then let bubble vigorously for exactly 4–5 minutes until it forms a light syrup (around 108–110°C). Remove from heat and let it cool for 3–4 minutes.
12. Add the 150 g finely chopped chocolate to the warm syrup and stir continuously until smooth and glossy. Cool the glaze, stirring occasionally, until it thickens to a coating consistency and reaches about 35–40°C.
13. Place the jam-coated cake on a wire rack set over a rimmed baking sheet. Pour the entire glaze swiftly over the centre of the cake in a single continuous motion, allowing it to cascade over the sides. Smooth the top with one or two quick passes of an offset palette knife (avoid overworking or the glaze loses its shine), and tap the rack lightly on the counter to settle the glaze evenly.
14. Allow the glaze to set completely at cool room temperature for at least 2–3 hours. Slice into portions with a sharp knife dipped in hot water and wiped dry between cuts. Serve each slice with a generous dollop of unsweetened whipped cream (Schlagobers).