Sacher Torte (Viennese Dark Chocolate Apricot Cake)
Sacher torte is Vienna's most celebrated cake - a dense, intensely chocolatey sponge split horizontally and filled with a thin layer of apricot jam, then enrobed in a glossy dark chocolate glaze. The batter contains a higher ratio of melted chocolate and butter than a typical chocolate cake, which makes the crumb rich and moist rather than light and airy. Whipped egg whites folded into the chocolate base introduce just enough lift to keep the texture from becoming leaden, while the apricot jam provides a tart, fruity counterpoint that prevents the chocolate from overwhelming the palate. The glaze is made by heating heavy cream and pouring it over chopped dark chocolate, stirring until smooth, then pouring it over the cake in a single motion for a mirror-like finish. Warming the jam slightly before spreading ensures an even, thin coat that does not tear the delicate sponge. Once the glaze has set completely, slicing with a knife dipped in hot water produces the cleanest cross-section, revealing the dark cake, the amber jam line, and the shiny chocolate shell.
Adjust Servings
Instructions
- 1
Melt chocolate and butter over a bain-marie and let cool slightly.
- 2
Whisk yolks with half the sugar and combine with the chocolate mixture.
- 3
Whip whites with remaining sugar to meringue and fold in with flour.
- 4
Bake at 170C for 30-35 minutes, split horizontally, and spread apricot jam.
- 5
Heat cream and mix with chocolate for glaze, then coat the cake.
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