Authentic Sachertorte Recipe: Easy and Delicious

Sachertorte, a legendary cake from Vienna, is one of the most famous desserts in the world. Created by Franz Sacher in 1832, it combines a rich chocolate sponge, a tangy layer of apricot jam, and a glossy chocolate glaze. While this recipe may seem intricate, it’s worth every effort to recreate the iconic flavors in your kitchen.

Cultural Significance of Sachertorte in Austria

Sachertorte is more than just a dessert—it’s a symbol of Austrian heritage and a cornerstone of Viennese pastry culture. Since its creation in the early 19th century, this cake has been celebrated as one of Austria’s most iconic desserts.

The Legacy of the Sacher Hotel

The original Sachertorte was created by Franz Sacher for Prince Metternich in 1832, and it remains a closely guarded secret at the Hotel Sacher in Vienna. The hotel’s version is still considered the “authentic” Sachertorte, and visitors to Vienna often visit Café Sacher to enjoy a slice of this famous cake, traditionally served with unsweetened whipped cream.

The Rivalry with Demel

A fascinating part of Sachertorte’s history is the legal battle between the Sacher Hotel and the Demel bakery over the rights to the “Original Sachertorte” name. This long-running dispute was finally resolved in favor of the Sacher Hotel, cementing its place as the home of the true Sachertorte.

Essential Ingredients for an Authentic Sachertorte

To make an authentic Sachertorte, you’ll need high-quality ingredients to achieve the signature taste and texture. Each ingredient plays a crucial role in creating the perfect balance of flavors.

Key Ingredients for the Cake

• Dark Chocolate (200g): The rich flavor of dark chocolate is the heart of the Sachertorte. Choose chocolate with at least 70% cocoa content for a deep, bittersweet taste.
• Eggs (7, yolks and whites separated): Eggs are essential for both structure and moisture in the cake. Separating the yolks from the whites ensures the cake remains light while holding its shape.
• Butter (150g, softened): Use unsalted butter to control the flavor and texture. The butter adds richness and tenderness to the cake.
• Caster Sugar (275g): This fine sugar dissolves easily and creates the right level of sweetness.
• Plain Flour (200g): Provides the structure of the cake, but too much can make the cake dense. Measure carefully.
• Apricot Jam: The classic filling that balances the rich chocolate with its tartness.

Traditional Chocolate Glaze

The glaze is a defining feature of the Sachertorte, giving it a shiny, smooth finish that is both visually appealing and delicious.

• Bittersweet Chocolate (200g): Again, opt for high-quality chocolate for the glaze. It should be melted carefully to avoid any lumps.
• Heavy Cream: This is often added to create a luscious ganache texture.

Optional Additions

• Vanilla Sugar: A small amount of vanilla sugar can enhance the flavors without overpowering the chocolate.
• Whipped Cream for Serving: Traditionally, Sachertorte is served with unsweetened whipped cream, providing a light contrast to the dense cake.

Step-by-Step Instructions for Making Sachertorte

Making Sachertorte involves several key steps that must be followed carefully to achieve the perfect result. While it may look challenging, breaking it down into simple phases can make the process manageable.

Preparing the Cake Batter

1. Melt the Chocolate: Start by melting the dark chocolate in a heatproof bowl over simmering water (double boiler method). Stir until smooth and set aside to cool slightly.
2. Cream the Butter and Sugar: In a large bowl, cream the softened butter with half of the caster sugar until light and fluffy. This step is crucial for incorporating air into the batter, which helps create a tender cake.
3. Add the Egg Yolks: Gradually add the egg yolks to the butter mixture, beating well after each addition. This ensures the yolks are evenly distributed, helping the batter maintain a smooth texture.
4. Mix in the Melted Chocolate: Once the yolks are fully incorporated, gently fold in the cooled melted chocolate, creating a smooth and glossy mixture.
5. Beat the Egg Whites: In a separate bowl, beat the egg whites with the remaining caster sugar until they form stiff peaks. This is key to ensuring the cake rises properly without becoming too dense.
6. Fold in the Egg Whites and Flour: Carefully fold the egg whites into the chocolate mixture, alternating with the flour. Be gentle to avoid deflating the batter, as this will affect the cake’s texture.

Baking the Cake

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
2. Pour the Batter: Pour the batter into the prepared pan and smooth the top with a spatula.
3. Bake: Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a firm texture but remain moist.
4. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Filling and Layering the Cake

The apricot jam filling is what sets the Sachertorte apart from other chocolate cakes, providing a subtle tang that complements the richness of the chocolate.

Spreading the Apricot Jam

1. Warm the Jam: Heat the apricot jam slightly in a small saucepan or microwave until it becomes smooth and spreadable. This prevents it from tearing the cake when you spread it.
2. Cut the Cake into Layers: Once the cake has completely cooled, slice it horizontally into two even layers using a serrated knife. Take your time to ensure the layers are as even as possible.
3. Spread the Jam: Spread a generous amount of apricot jam onto the bottom layer of the cake. Replace the top layer and spread a thin layer of jam over the entire surface of the cake, including the sides. This helps the glaze adhere better.

Applying the Chocolate Glaze

The final step of the Sachertorte is applying the iconic chocolate glaze, which gives the cake its shiny, smooth appearance. Achieving a perfect glaze can take practice, but these tips will help you get it right.

Making the Glaze

1. Melt the Chocolate and Cream: Place the chocolate and heavy cream in a heatproof bowl over simmering water. Stir continuously until the chocolate has melted and the mixture is smooth and shiny.
2. Cool the Glaze: Allow the glaze to cool slightly before pouring. If it’s too hot, it may run off the cake; if it’s too cool, it won’t spread evenly.

Glazing the Cake

1. Pour the Glaze: Place the cake on a wire rack set over a baking sheet (to catch any drips). Slowly pour the chocolate glaze over the top of the cake, using a spatula to gently spread it over the sides. Make sure the glaze covers the entire cake evenly.
2. Let It Set: Allow the glaze to set at room temperature. For a smooth finish, avoid touching or moving the cake while the glaze is setting.

Final Touches and Serving Suggestions

Once the glaze has set, your Sachertorte is ready to serve. Traditionally, it is served with a side of unsweetened whipped cream to balance the richness of the cake.

Presentation Tips

• Simple Decoration: You can keep the decoration simple by leaving the cake plain or adding a small garnish, such as chocolate shavings or a dusting of cocoa powder.
• Serving: Sachertorte is best served at room temperature. If you’re serving it later, store the cake in an airtight container and allow it to come to room temperature before slicing.

Easy and Popular Variations of the Sachertorte Recipe

Nigella Lawson’s Simplified Sachertorte

For those who love the flavors of Sachertorte but are looking for a simpler version, Nigella Lawson’s recipe is an excellent choice. It offers an easier method while retaining the rich chocolate and apricot jam combination.

Key Differences in Nigella’s Version

• Fewer Ingredients: This version uses fewer ingredients to make it more accessible.
• No Layering: Instead of slicing the cake and filling it with apricot jam, Nigella’s version incorporates the jam as a topping or within the batter.
• Easier Glaze: The chocolate glaze in this version is simplified, making it quicker to prepare while still achieving a glossy finish.

Nigella’s simplified Sachertorte is perfect for those who want a quicker preparation without compromising on the cake’s deliciously rich flavor.

Easier Alternatives for Beginners

If you’re new to baking or pressed for time, there are even simpler versions of Sachertorte that you can try. These beginner-friendly alternatives maintain the essence of Sachertorte but reduce the complexity of the recipe.

Using Cake Mix as a Shortcut

A high-quality chocolate cake mix can serve as the base for your Sachertorte.

• Rich Cake Mix: Select a mix that emphasizes dark chocolate for the best flavor.
• Incorporating Apricot Jam: Add apricot jam between layers or as a topping after the cake is baked.
• Simple Chocolate Glaze: You can melt store-bought chocolate with cream to create a quick ganache glaze.

Pre-Made Chocolate Glaze

For a faster alternative, consider using a pre-made chocolate glaze. This option allows you to simply heat and pour over the cake, achieving a beautiful glossy finish without the extra effort of making the glaze from scratch.

Gluten-Free and Dairy-Free Sachertorte Variations

For those with dietary restrictions, Sachertorte can be adapted into gluten-free and dairy-free versions while still retaining the cake’s signature flavors.

Gluten-Free Version

To make the cake gluten-free, substitute the plain flour with a gluten-free flour blend. Use a blend specifically designed for cakes to avoid a dense texture, which is common with some gluten-free flours.

Dairy-Free Version

For a dairy-free Sachertorte, you can replace the butter with a plant-based alternative like coconut oil or dairy-free margarine. For the glaze, use dairy-free dark chocolate and replace the cream with coconut milk or another plant-based alternative. This keeps the cake rich and flavorful while making it accessible to those with lactose intolerance.

Frequently Asked Questions About Sachertorte

Is Sachertorte Difficult to Make?

While Sachertorte involves multiple steps, including separating eggs, preparing a glaze, and layering jam, it’s not overly difficult if you follow the instructions carefully. Beginners may find the process time-consuming, but breaking it down into stages—such as preparing the cake one day and glazing it the next—can make it more manageable.

Can I Use a Different Jam Besides Apricot?

Although apricot jam is traditional, you can experiment with other flavors. Raspberry or orange marmalade can provide similar tartness, complementing the chocolate nicely. However, purists may argue that apricot is the best choice for maintaining the classic flavor balance of the Sachertorte.

How Does Sachertorte Differ from Regular Chocolate Cake?

Sachertorte has a denser texture compared to a typical chocolate cake, which is usually fluffier. The apricot jam filling adds a layer of tartness not found in most chocolate cakes, and the chocolate glaze is thinner and shinier than traditional chocolate frostings. The overall flavor of Sachertorte is more complex due to the combination of rich chocolate and the subtle sweetness of the jam.

How Should Sachertorte Be Stored?

Sachertorte can be stored at room temperature for up to 3 days. If you need to keep it longer, it’s best to refrigerate it in an airtight container. Before serving, allow the cake to return to room temperature to enhance the flavors and texture. Avoid freezing, as this can alter the consistency of the glaze.

Can Sachertorte Be Frozen?

Freezing Sachertorte is possible, but it may affect the texture of the chocolate glaze. If you choose to freeze it, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. To thaw, let it sit at room temperature for a few hours before serving. Keep in mind that the glaze may become less glossy after freezing.