Sachertorte Recipe

Although the actual recipe for Sachertorte is a closely guarded secret, this may well be a good recreation of this famous cake. I have been lucky enough to try the authentic Sachertorte in Vienna, in the hotel that bears his name, and this version has nothing to envy. The authentic Sachertorte consists of a slightly dry sponge cake, with a thin layer of apricot jam (according to the owners, the jam is homemade), and a chocolate coating.

The Sacher hotel has a cafeteria open to the public and a cafeteria where you can buy your cake, put in beautiful wooden boxes or eat it on the spot.

Although many versions use ground almonds or breadcrumbs, it did not seem to me that this Sachertorte contained any of these ingredients. It does not contain yeast either, since it is not a very juicy cake, but the whites will make it a little more spongy and more similar to the real thing.

You don’t have to visit Vienna to enjoy this famous cake because in this article we tell you how to make an easy Sacher cake in the most original style, explained in great detail.

Ingredients to make Sacher Torte:

6 fresh eggs
100 grams of sugar (½ cup)

175 grams of softened butter
125 grams of good quality dark chocolate
50 grams of flour

25 grams of pure unsweetened cocoa powder
200 grams of apricot jam
For the coverage:

125 grams of sugar
50 milliliters of water
125 grams of good quality dark chocolate

1 tablespoon unsweetened cocoa powder

How to make Sachertorte:

To make the original Sacher cake, we will first separate the yolks from the egg whites.
Next, we put 50 grams of sugar and the softened butter in a large bowl and beat.

Tip: You can melt the butter a little in the microwave, but only to soften it, without melting it completely.
Add the egg yolks one by one and add it well to the cake batter.
Chop the chocolate and melt it little by little in the microwave.

Add it little by little to the mixture of eggs, sugar and butter while constantly stirring.
We mount the egg whitesuntil stiff with electric whisks. When they are almost fully assembled, add the rest of the sugar (50 grams).
Add little by littlethe egg whites to the cake dough for the easy Sacher cake with a spatula and with enveloping movements.

Now, it’s time to mix the flour together with the cocoa powderand sift them on top of the dough for the Vienna Sacher cake.
We mix it gently so as not to remove air.
Preheat the oven to 175ºC. Grease a round mold of about 10-20 cm in diameter with a little grease or with anti-release spray.

Pour the mixture of the authentic Sachertorte cake that will have a mousse-like texture and level it.
We bake at 175ºC with heat up and down for 25-30 minutes. Check by poking with a toothpick through various parts of the cake that it is cooked. It does not have to have any remaining dough.
Trick: This cake is deceptive, the center is usually a bit raw if it is not well cooked, so be careful and check its cooking point

Once baked, let cool completely on a wire rack.
Once very cold, cut in half with a serrated knife. We spread the apricot jam in one of the halves. Cover with the other half.
Now, we go with the coverage for the original Sacher cake.

Put the water and sugar in a bowl. We put it on top of a saucepan with water on the fire until the sugar has completely dissolved, all in a bain-marie.
When the sugar is well melted, add the chopped chocolate and the tablespoon of cocoa powderand stir until we get a homogeneous chocolate coating, without lumps and a little thick.
Let the chocolate coating warm a little so that it thickens a little more. Place the Sachertorte on a rack with a plate below and pour the chocolate coating on top.

With the help of a spatula we evened out well and covered the sides of the cake. Let cool completely.
If you also want to decorate the Sacher cakeeasily, melt about 75 grams of dark chocolate for desserts in the microwave.
Draw a circle on a baking paper with the diameter of the mold where we have made the cake and draw the word Sacher in the center, so you can erase and rectify.

In a piping bag fitted with a thin round nozzle, pour the melted dark chocolate and cover the word Sacher with the chocolate. Let cool in the fridge
Once the letters have cooled, carefully peel them off and place them on top of the easy Sacher cake. Press a little carefully with a spatula and it’s ready.
Although the waiters serve you each slice of the original Hotel Sacher torte with a chocolate seal, you can also make it at home: to do this, put little mounds of melted chocolate on top of baking paper.

Put the seal between some ice cubes so that it cools well.
Trick: I have used a sealing wax seal for letters.
We press the stamp on the little pile of chocolate, wait a few seconds and remove it. We put the stamp on the cubes again and repeat the operation as many times as we want to make stamps, better one per serving.