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Sachertorte

Name: Sachertorte
Total time: 150 min
Yield: Serves 8
Cuisine: Austria
Ingredients: 100g (dark) + 150g (for coating) Chocolate; 100g Butter; 50g Powdered sugar; 5 Egg; 80g Granulated sugar; 80g All-purpose flour; 150g Apricot Jam; 150ml Heavy Cream

Dessert

⏱ 150 min

👥 Serves 8

Difficulty ⭐⭐⭐

Rich chocolate sponge layered with apricot jam and covered in glossy chocolate — Vienna's famous cake.

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📖 The Story Behind This Dish

Sachertorte is a chocolate cake said to have been created in 1832 by Franz Sacher, a 16-year-old apprentice cook, for a banquet held by Chancellor Metternich. It's also famous for the long dispute between Hotel Sacher and the confectioner Demel over the 'original.' The Viennese way is to eat it with lightly sweetened whipped cream, and December 5 is National Sachertorte Day.

🌆 Where it's eaten: At a Viennese café, glossy Sachertorte comes with a generous dollop of unsweetened whipped cream as tourists and locals quietly dig in.

🥕 Ingredients (serves 8)

Chocolate 100g (dark) + 150g (for coating)
Butter 100g
Powdered sugar 50g
Egg 5
Granulated sugar 80g
All-purpose flour 80g
Apricot Jam 150g
Heavy Cream 150ml

👩‍🍳 Instructions

Melt 100g chocolate over a water bath. Separate the eggs.
Cream the softened butter and powdered sugar, add the yolks one at a time, and mix in the melted chocolate.
Whisk the whites with the sugar to stiff peaks, fold into the batter, then sift in the flour.
Pour into an 18cm pan, bake at 170°C for 45–50 minutes, and cool.
Halve the cake horizontally, sandwich with warmed apricot jam, and spread a thin layer on top and sides.
Melt 150g chocolate into warm cream to make ganache, pour over in one go to cover the cake, and chill to set.

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