The classic Sacher Torte is made with chocolate cake layers, apricot preserves and a shiny chocolate-glaze finish. It’s a lovely cake fit for any occasion.
For my first job fresh out of pastry school, I worked for a well known Austrian pastry chef at his wholesale bakery. The guy was old-school with very strict standards and he maintained a pretty intense work environment. I will say though, I learned more during the year I worked for him than I did in pastry school. By the time I left that job I could ice a cake in 30 seconds, all while working cleanly and efficiently.
Though he was a harsh task master, the recipes I got from the Austrian pastry chef are rock solid. More than 25 years later I still use them. Sometimes it takes a bit of trial and error to translate one of those recipes for home baking.
I’ve had the classic Sacher Torte recipe on my list of post ideas for quite some time. I finally looked up the recipe in my old book so I could share it with you.
I jumped right in, figuring the cake would turn out perfectly since I already knew this recipe and had scaled down the ingredients years ago.
After baking, decorating, slicing and photographing the cake I took a taste. It seemed a little dry to me. This is a different kind of cake from the usual rich butter cakes filled with buttercream. But still, I wasn’t happy with it and knew it could be better.
I waited a day and tasted the cake again. It was a little better. I think the preserves had a chance to absorb into the cake, making it a little softer. But I still wasn’t satisfied.
Process Photos for making a Sacher Torte Recipe:
Fold the whipped whites into the cake batter.
Slice the crust off the top of the cake then “torte” the cake into 2 layers.
Ice the cake with apricot preserves and let them set before pouring on the chocolate glaze.
How to make a great Chocolate Sacher Torte:
As we learned in the Science of Cake Batter Series, a cake batter has structure builders and tenderizers. Since the Sacher cake was a little dry, I needed to up the tenderizers and reduce the structure builders.
Sugar is a tenderizer, so I increased the sugar from 3/4 cup in the original recipe to a full cup. I reduced the eggs (structure builder) from 9 to 8 and reduced the other structure builder (flour) from 1 1/4 cups to 1 cup.
That did the trick. This cake still has the classic taste and texture of a true Sacher Torte, but is a little softer. I do like the cake better after a day or two when the preserves have had time to absorb into the cake. Which means, of course, that this is a great recipe to make ahead.
Tips for making a Classic Sacher Torte:
- Use good bittersweet or semi sweet chocolate for both the batter and the glaze.
- For the cake batter, melt the chocolate and allow it to cool enough that it’s still liquid, but it won’t melt the butter when you add it to the batter.
- Make sure the mixing bowl is perfectly clean for whipping the egg whites.
- I prefer to bake 1 cake and split it into two layers for a softer crumb. If you’re not comfortable splitting (torting) a cake you can bake the cake in 2 pans.
- Make sure to let the apricot coating set before glazing the cake with the chocolate. You’ll get a nicer finish if the apricot isn’t runny when you glaze the cake.
- To glaze the cake, pour all the glaze on the top of the cake and allow it to drip down the sides. You can use a small offset spatula to push the glaze over the sides of the cake and to fill in any holes before the glaze sets.
- Once the glaze sets, slide a spatula under the cake to detach it from the rack. Lift the cake onto a serving plate.
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Classic Sacher Torte
This recipe for the classic Sacher Torte is a vone I learned to make when I worked for a well-known Austrian pastry chef.
Ingredients
- 1 cup (4.5 oz, 126g) cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 cup (8 oz, 224g) unsalted butter, room temperature
- 1 cup (8 oz, 224g) granulated sugar, divided in half
- 8 large eggs, separated, room temperature
- 2 teaspoons vanilla
- 6 oz (168g) semi-sweet chocolate, melted
Assembly
- 1 1/2 cups (18oz, 504g) apricot preserves
- 1/4 cup (2 oz, 60 ml) dark rum
- 8 oz (224g) semi-sweet chocolate, chopped
- 1/2 cup (4 oz, 112g) unsalted butter
- 2 tablespoons (1 1/2 oz, 42g) corn syrup
Instructions
Cake
- Preheat the oven to 350°F. Line the bottom of a 9" cake pan with parchment paper or butter and flour the bottom of the pan. You don't need to butter/flour the sides of the pan. Sift together the flour, baking powder and salt, set aside.
- Cream the butter and 1/2 the granulated sugar until light and aerated, about 1-2 minutes. Add the egg yolks and vanilla, mix until combined. Mix in the sifted dry ingredients, don't over mix. Whisk the melted chocolate into the batter.
- Whip the egg whites to soft peak. Slowly add the remaining sugar and whip to full peak. Fold the egg whites into the batter in 3rds, mixing just until there are no streaks of egg white visible.
- Pour the batter into the prepared pan, spread to an even level and bake until the middle of the cake springs back when pressed or a toothpick inserted into the middle comes out clean, about 45-50 minutes.
- Cool for 10 minutes in the pan then turn out onto a cooling rack until completely cooled (see note).
Assembly
- Stir the rum into the apricot preserves.
- Using a serrated knife, trim the top of the cake so it's flat. Split the cake horizontally into 2 layers. Place the bottom layer onto an 8" cardboard cake round (it makes handling the cake easier). Spread 1/3 of the apricot mixture onto the bottom layer and place the top layer onto the cake.
- Warm the remaining apricot preserves in the microwave for 30 seconds. Strain the preserves into a clean bowl to remove the chunky bits of fruit. Ice the top and sides of the cake with the strained apricot preserves. Place the cake onto a cooling rack set over a clean sheet pan. Allow the cake to air-dry for at least an hour.
- Microwave the the chocolate with the butter in 30 second increments until both are melted. Add the corn syrup to the chocolate/butter mixture. Pour the warm glaze over the cake, using a small spatula to fill in any gaps. Allow the glaze to set before moving to a serving platter.
- For the traditional design, pipe the word "Sacher" onto the cake using melted chocolate. You can use any extra glaze to pipe a border on the cake. Store and serve at room temperature.
- The assembled cake will improve for a day or two after being iced as the apricot preserves absorb into the cake.
Notes
The cake can be baked a day or two before assembly, or can be made several weeks ahead and frozen.
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Heather
I’ve been reading and reading from Wayne glissen pastry book and he recommends Krishna,but I saw a substitute would amaretto. Do you think that would be a good substitute for kirsch?
Eileen Gray
I use rum because I love rum and chocolate together and that’s how I was taught by the Austrian pastry chef I worked for. You can use your favorite liquor of choice.
Tara
Hello. Would agave nectar work as a substitute for corn syrup? Or is it better to leave it out of the glaze entirely? Thank you.
Eileen Gray
The corn syrup is in there to give the glaze a little shine. I don’t use agave nectar much so can’t say for sure. If it has a thick consistency like corn syrup it should be ok. You can just leave it out altogether too.
Clare Miller
Hi, do I store it in the fridge or not? Am not going to eat for two days, best advice please
Eileen Gray
This cake can stay at room temperature for several days since the only filling is the apricot preserves. Just place a piece of plastic wrap or wax paper over the cut end to keep it from drying out. You can also wrap and freeze individual slices for longer term keeping.
Jasna
Hello. I see that some chefs use almond paste or even almond flour to maker Sacher cake. Would you consider this? Can one add almond flour to the recipe without compromising the texture?
Eileen Gray
I wouldn’t add almond paste or almond flour to this recipe without making other changes.
Veronica
Can I replace Half the butter with neutral oil for the cake base?
Eileen Gray
It’s possible, but it will change the texture of the cake. Use the butter for creaming as specified in the recipe. I would use 3 oz of oil to replace the 4 oz of butter. Otherwise, the batter might get too loose. Add the oil after the eggs then continue with the recipe as written. Let me know how it turns out. If you don’t mind me asking, why do you want to replace the butter? I only ask because if I know why I might be able to give other options.
Sheriza
Followed the recipe to the T – amazing!!
Deanna Trippi
Im a little confused. The recipe calls for 1 cup of flour (4oz), 1 cup butter (8oz), and 1 1/2 cup apricot preserves (18oz). I’m thinking 1 cup is equal to 8oz, which would make 8oz flour and 12oz preserves, or am I missing something? Many thanks in advance for the clarification.
Eileen Gray
The weight of a cup will depend on the density of the ingredient being weighed. Butter is denser than flour so a cup of butter weighs more than a cup of flour. Apricot preserves are more dense than both flour and butter so a cup of preserves weighs more than a cup of those ingredients.
Anja
Hi, if I do not have a microwave, what is the best way to melt the chocolate and butter mixture?
Eileen Gray
Over a pot of simmering water. Don’t let the bottom of the bowl touch the water.
Jasmine Olds
Could you leave out both the rum and the corn syrup?
Eileen Gray
Yes.
JM
Bake time in the header says 30 minutes but the recipe says 45-50 minutes?
Eileen Gray
It’s been fixed.
MARGARITA SHAW
Thank you for share. Sounds very good to me Will start as soon as possible.
Mehrin
I’m excited to make this cake for a friend who loves this cake. Is there a substitution for the run in the apricot filling? Thank you.
Eileen
Yes, you can just leave the rum out if you don’t do alcohol. If you don’t mind the alcohol but are worried about the flavor, the rum isn’t super strong tasting.
Lorraine
Hi Eileen,
I am really looking forward to making your Sacher Torte, but would you please advise the reason for not buttering the pan? Thank you.
Eileen
Hi Lorraine, thanks for pointing that out. It was poorly worded in the recipe and I’ve edited it for clarity. After running a bunch of tests (and after 10 years of having a cake business) I found that there is no need to butter/flour the sides of a round cake pan. I always use a parchment round for cakes, but even if you are buttering and flouring the pan just do the bottom. I found that the cakes rise slightly better when they can grip the sides of the pan. To release the cake, run a paring knife or small spatula around the sides. Let me know how the cake works out.
Zoha
Hi Eileen,
I am unable to use dark rum so could you perhaps tell me an alternative for that?
Eileen Gray
Light rum is fine too. Brandy would work or you can just forgo the alcohol.
Lorraine Parente
Could you be a little more soecific as to which chocolate is best for this cake? I have Guittard and Ghiradeli on hand on they have different percentages.
Eileen Gray
Hi Lorraine, I used a 62% Callebaut for this recipe. I think any good semi or bittersweet chocolate would work well.