Sacher torte: DIY recipe

One of the most beloved Viennese desserts is the Sachertorte. The confectionery product has a refined chocolate taste. To make a dessert you don’t need any special culinary knowledge.

All a new cook needs to do is follow the directions in the recipe. Sachertorte goes well with coffee and other hot drinks.

Traditional Sachertorte recipe
Recipe for Austrian Sacher cake at home
How to cook Sachertorte in a slow cooker
Recipe for a Lenten version of the Sacher cake
Preparing the glaze
Baking secrets and tips for making a cake

Traditional Sachertorte recipe

If you are still in search of an impeccable chocolate confectionery product, we recommend that you pay attention to the recipe for making a traditional Sacher cake. Upon completion of production, you can enjoy a rich and fragrant dessert, which will certainly be included in your list of favorite cakes.

To make the dessert, the following ingredients will be useful:

Butter 75% fat – 180 gr.
Sweet or cane powder - 10 teaspoons.
2 bars of bitter chocolate.
A pinch of salt.
Vanilla extract to taste.
6 eggs.
180 grams of sugar.
140 grams of flour.
Apricot or orange jam - 500 gr.
Heavy cream – 100 gr.
Honey – 5 teaspoons.
Cocoa – 6 teaspoons.

Be sure to adhere to these proportions. To make the confectionery, melt the bitter chocolate in a water bath. Place the melted chocolate aside. Take butter and add sweet powder to it.
Start beating the mass. Once the butter and powder have reached a smooth mixture, start adding the melted chocolate, vanilla extract and salt. Beat the mixture with a mixer.
Separate the whites from the yolks. Add the yolks to the chocolate-butter mixture and continue whisking until completely solidified. In a separate bowl, beat egg whites and sugar.
At the exit you should get a very airy mass. Start folding the whipped whites evenly and very carefully into the chocolate-cream mass, slowly stirring with a spoon.
Sift the required amount of flour through a sieve and carefully fold it into the chocolate mixture. Pour the purchased dough into a mold and bake at 180 degrees for 60 minutes. After cooling, the prepared biscuit should be cut into two parts.
To make the impregnation, you should take apricot jam and add 7 tablespoons of warm water to it. Stir the mixture well with a spoon and bring it to a boil. The thinner your syrup is, the better. The hot impregnation should be poured well over the top and bottom cakes. After processing the dessert, it should be placed in the refrigerator.

The remaining chocolate should be melted in a water bath. Add cream, honey, jam and cocoa powder evenly into the chocolate mixture. Beat the chocolate mixture for 3 minutes.

It hardens quickly, so it should be immediately applied to the chocolate cake. Spread the frosting sparingly around the edges and top of the cake. Dessert is ready!

Recipe for Austrian Sacher cake at home

There are rumors that the authentic recipe for the Austrian cake is known only to the chefs of the famous Sacher Hotel. Those lucky ones who managed to taste the dessert say that they have never tasted anything tastier. Confectioners from all over the world are conducting experiments, introducing the latest ingredients into the cake, so that new confectioners can prepare the famous chocolate dessert at home.

Ingredients for the crust:

Softened butter – 200 gr.
A glass of sugar.
5 eggs.
A glass of flour.
Dark chocolate bar.

Ingredients for glaze:

Water – 140 gr.
Sugar – 140 gr.
Chocolate bar.
Apricot jam.

Melt the chocolate bar in a water bath. In a separate bowl, beat butter and sugar. Add the creamy mixture evenly into the cooled chocolate mixture. Mix until the mixture is homogeneous. Separate the yolks from the whites. Place the whites in the refrigerator for 20 minutes. Add the separated yolks to the chocolate mixture, continuing to beat.
We take the whites out of the refrigerator, adding a pinch of salt to them. Beat the mass until an appropriate, stable foam appears. Add 1/3 of the protein mass to the chocolate mixture, and add flour evenly.
Mix everything well and add the rest of the proteins. Place the mold with the dough in an oven preheated to 180 degrees. Bake for about 1 hour. Divide the biscuit into two parts and let it cool.
To make the impregnation, you don’t have to use apricot jam. Confectioners advise paying attention to orange, mango and grapefruit fillings. 100 g of selected jam, pass through a sieve, adding 100 g. water.
Bring the mixture to a boil. Pour the syrup into the shortbreads and place them in a cool space. Let's start making the glaze.
Mix water and sugar. Place the saucepan on the stove to make the sweet glaze. Stir the glaze constantly until the sugar is completely dissolved.
When the sugar has dissolved, remove the glaze from the stove and add the chocolate pieces into the mixture. Stir the mixture vigorously until it becomes homogeneous. The chocolate glaze is ready, spread the mixture over the shortbread, and enjoy your meal.

How to cook Sachertorte in a slow cooker

Baking in a slow cooker is particularly fluffy, tender and fragrant. The famous Sacher cake can be simply prepared in a slow cooker, and for this you will need the following ingredients:

120 grams of premium flour.
120 grams of sugar. Better than reed.
120 g butter.
Chocolate bar.
5 eggs.

For glaze and impregnation:

Apricot jam – 7 spoons.
Two bars of chocolate.
Lemon juice.
Heavy cream.

Melt butter and chocolate in a water bath. Separate the yolks from the whites and beat with half a glass of sugar. Add the mixture to the chocolate mixture and mix well. Sift the flour through a sieve and add it to the mixture. In a separate bowl, beat the egg whites with the remaining sugar until foam forms.
Add protein cream to the dough. Pour the mixture into the mold and bake it on the “Baking” mode for one hour. Don't forget to grease the multicooker pan with butter.
Preparing the impregnation. Pass the jam through a sieve and add water and lemon juice to the mixture. Place the saucepan on the fire and bring to a boil. When the shortbread is cooked, you can divide it into two parts or leave it completely - it’s a matter of taste. Soak chocolate sponge cake in apricot syrup and let it sit in the refrigerator.
To make the chocolate glaze, break the chocolate into small pieces and melt it in a saucepan. Once the chocolate has melted, stir in the heavy cream.

Recipe for a Lenten version of the Sacher cake

The Lenten version of the Sacher cake is just as tasty and rich. And most importantly, the recipe is suitable for the group of people who fast. To make a confectionery product, you will need:

Wheat flour - glass.
5 tablespoons cocoa powder.
Sunflower oil.
A glass of sugar.
Soda, vanillin, salt, vinegar.
2 chocolate bars.
Cinnamon.
Tangerine jam.
One lemon and orange.
Orange zest.
Water.
50 grams of chopped almonds.

Squeeze lemon and orange juice into a bowl. Add chopped almonds, cinnamon and zest of 1 orange. Then add sugar and a couple of tablespoons of sunflower oil to the mixture, and begin stirring the mass with a whisk.
Add flour and cocoa evenly. At this step it is better to use a mixer to avoid the formation of lumps. Quench half a teaspoon of soda with vinegar and pour into the mixture. Pour the dough into the mold and bake at 200 degrees for one hour.
The surface of the baked sponge cake should be coated with tangerine jam, and the cakes should be left to steep for about an hour. During this period of time you can prepare the chocolate glaze.

Preparing the glaze

There are a huge number of options for making icing for the Sacher cake. But most sweet tooths and confectioners prefer the traditional method of making chocolate coating.

To make the glaze you will need:

A couple of dark chocolate bars.
150 grams of heavy cream.
50 grams of butter.

Such a glaze will turn out not only tasty, but also spectacular. If you do not overheat it, the glaze will end up matte. Break the chocolate into pieces and melt in a water bath. Add the cream to the mixture, stirring with a spatula. Add butter to the glaze. The icing for the Sacher cake is ready!

Baking secrets and tips for making a cake

If you are new to the confectionery business, then at any of the manufacturing steps, many questions may arise. Follow these tips to help you bake a truly delicious chocolate dessert:

To prevent the sponge cake from rising during baking, cover the pan with a layer of foil.
Before beating the eggs, be sure to put them in the refrigerator for 20 minutes.
To prevent the shortbread from becoming a donkey, the protein mass should be introduced into the dough, carefully mixing it with a spoon.
To add some spice to the cake, you can add a few drops of rum to the impregnation.
Chocolate does not necessarily melt in a water bath. A microwave oven is suitable for this purpose.

The Sachertorte is perfect. The confectionery will brighten up a sour day with chocolate notes! And it will also take up decent space on the formal table.

Sacher cake: recipe with photos step by step

"Sacher" cake - chocolate sponge cakes soaked in confiture. The top and sides are covered with a delicate dark chocolate glaze. The dessert got its name in honor of the Viennese confectioner Franz Sacher, the creator of one of the most popular desserts in the world.

The history of the Sacher cake
Traditional Sachertorte recipe
Lenten recipe for Sacher cake at home

The history of the Sacher cake

The history of the Sachertorte dates back to 1832. Chancellor Metternich, who was Austria's Minister of Foreign Affairs at the time, ordered the preparation of a new and unique dessert for his guests. On this day, the main cook fell ill, and the professional young cook, Franz Sacher, had to take responsibility. Despite his little experience, he prepared a chocolate cake with tangerine jam, which delighted the guests. But the confectioner’s creation was undeservedly forgotten. The recipe was given a second life by the son of the great pastry chef, Eduard Zacher. It was he who began to bake a cake that was served on the princely table. Since that time, he has gained incredible popularity among ordinary mortals.

In ancient Australian cookbooks you can find recipes for desserts similar to the Sachertorte, but the masterpiece now served in Viennese pastry shops arose thanks to momentary inspiration.

The unique cake of Viennese confectioners can only be experienced in Austria. The recipe for a Sacher cake at home involves making a chocolate sponge cake, soaking the finished cakes with tender tangerine jam and covering them with chocolate-cream glaze.

Traditional Sachertorte recipe

No matter what housewife can make a traditional Sacher cake. All you need is to bake the shortcakes, coat them with confiture and cover the cake with chocolate icing. The unique recipe involves the use of tangerine jam, but it is difficult to find in stores, so it can be replaced with apricot jam.

Biscuit ingredients:

150 g bittersweet chocolate;
6 pcs. chicken eggs;
1 pinch of vanilla;
150 g wheat flour;
1 pinch of salt;
120 g butter;
5 g baking powder.

50 ml water;
250 g apricot jam.

Glaze:

¼ stick of butter;
150 g bittersweet chocolate;
100 ml cream.

Step by step manufacturing method:

Remove the eggs from the refrigerator at least 2 hours before cooking. Turn on the oven at 175 C.
Place the chocolate pieces in a bowl. Place the container on a steam bath and melt it, stirring continuously. Remove from heat and cool until warm.
Carefully separate the yolks from the whites. Place the soft butter in a bowl, add vanilla and beat at low speed with a mixer, adding half the sweet sand in small portions.
Increase the mixer speed to high and continue beating until the sugar is completely dissolved. Add the yolks one at a time, beating the dough well afterwards. Pour warm chocolate in a narrow stream, carefully stirring the dough so that it disperses moderately throughout the mass. Set aside.
Lightly salt the whites and beat until soft peaks form. Add the remaining sweet sand in small portions and continue beating until stable peaks are obtained. Add the chocolate mixture and stir gently until smooth. Sift the flour and baking powder and add evenly to the watery mixture. Using a silicone spatula, gently knead the dough in a circle until smooth, so that there are no lumps left.
Cut a circle out of parchment to fit the bottom and line the springform pan with it. Place chocolate dough into it. Send the form to a previously preheated oven. Bake for about an hour. Turn off the oven and place the finished biscuit in it until it cools completely. Remove the biscuit from the mold and cut it in half.
Prepare the impregnation for the Sacher cake. Divide the jam into two uniform parts. Place one in a saucepan, pour in 50 ml of water and heat on the stove, but do not allow it to boil. Bring, stirring, until smooth, remove from heat.
Soak the bottom crust with hot confiture using a pastry brush. Place the remaining apricot jam on top and spread it sparingly in a thin layer over the entire area of the sponge cake. Cover the layer with the second cake, turning it with the cut side up. Coat with hot confiture using a silicone brush.
Pour the cream into a bowl and add it to the softened butter. Place on the stove and heat, but do not bring to a boil. Break the chocolate into pieces and add it to the hot cream, stir quickly with a whisk so that it does not curl, but dissolves moderately. Cool the chocolate icing until it thickens slightly. Cover the top and sides of the cake with it.

Advice! To ensure that the sponge cake comes out even when baked, you need to cover the pan with foil.

A recipe with a step-by-step photo of the Sacher cake will help the hostess prepare a delicious dessert without any special hassles.

Lenten recipe for Sacher cake at home

Almost all holidays fall during the period of Lent, when almost all desserts are prohibited. Lenten Sacher Torte is a good way to enjoy savory pastries that are in no way inferior to the original.

200 grams of apricot jam;
250 grams of granulated sugar;
250 grams of sunflower oil;
100 grams of bitter chocolate;
0.5 liters of almond milk;
½ teaspoon salt;
600 grams of premium wheat flour;
2 tablespoons lemon juice;
100 grams of cocoa powder;
2 teaspoons baking powder.

Layering and decoration:

270 ml of firmly brewed dark tea;
200 grams of apricot jam;
300 grams of bitter chocolate;
dried apricots;
chocolate chips.

Break the chocolate for the dough into pieces, place in a saucepan and pour over hot almond milk. Stir until the chocolate is completely dissolved.
Pour in sunflower oil, add sweet sand, add cocoa powder, baking powder and salt. Mix everything. Squeeze the required amount of lemon juice.
Sift the flour, add small portions into the watery mass and carefully knead into the dough so that there are no lumps left.
Line the bottom of the pan with parchment and pour in half the dough. Place in an oven preheated to 180 degrees. Bake for half an hour. Cool the biscuit without removing it from the oven. Prepare the second shortbread in the same way.
Create the glaze. Brew strong dark tea. Add chocolate to the hot drink and stir until it is completely dissolved.
Now we need to create an “ice” bath. Pour water with ice into a saucepan, place a container of chocolate tea in it and beat with a mixer until a slightly thick, homogeneous mass is obtained.
It’s great to coat the shortbreads with jam, stacking them on top of each other.
Cover the cake on all sides with cooled glaze. Sprinkle grated chocolate on top and decorate with pieces of dried apricots.

Advice! In order not to spoil the taste of the dessert, it is recommended to use only high-quality chocolate for its production.

Sacher cake is the pride of Viennese confectioners. High-quality ingredients and a little patience are all that is needed to prepare and experience one of the most beloved desserts in the world.

Sachertorte

Sachertorte is a chocolate cake with an apricot layer made by Austrian confectioner Franz Sacher. The recipe for this dessert has been kept secret since 1832 and has been troubling all confectioners for almost two centuries.

Sachertorte

Sachertorte is one of the most famous cakes in the world, it is a traditional Austrian dessert that can be tasted in any pastry shop. But the real cake is served in the cafe at the Sacher Hotel in Vienna.

Cafe Sacher

Cafe Sacher in Vienna is located opposite the Vienna State Opera building at Philharmoniker Str. 4, 1010 Vienna . We would like to draw your attention to the fact that almost all guests of the capital want to try the famous cake and there is almost always a line to enter the cafe.

Shop at the cafe

Buy a Sachertorte

Also, if you want to amuse your loved ones, we recommend that you go to the hotel store and cafe Sacher at the same address (entrance from Kärntnerstrasse). There you can buy cakes of different weights and sizes in unique packaging, as well as cute souvenirs for children and adults.

The Hotel Sacher bears invite you to Vienna

Where to try the Sachertorte

Definitely, in the café-patisserie “Sacher”

V Vienna at Philharmoniker Strasse. 4, 1010 Vienna
- Opening hours of the cafe and store once a day 08:00-00:00
V Salzburg, at Schwarzstrasse 5-7, 5020 Salzburg
- Cafe opening hours 07:30-22:30
- Store opening hours: once a day 9:30-18:00
IN Parndorf (Outlet)
- Store opening hours
  - Mon-Thu 09:30-20:00
  - Fri. 09:30-21:00
  - Sat. 09:00-18:00
There is also a Sacher cake shop in Italy
- Sacher Shop Bozen Waltherplace., 21, 39100 Bozen, Southtirol, Italy
- Opening hours:
  - Mon-Fri 09:00 -12:00 and 15:00 - 19:00
  - Sat. 10:00 – 18:00

If you did not have the opportunity to go for a cake in Sacher or you are just passing through Vienna, you can purchase this cake at Duty Free at Vienna Airport, but the price for it is increased by 20%.

Real Sacher with stamp

Sachertorte cost

At Cafe Sacher the cost of one portion of cake is €5.9
In other coffee shops it will vary from €3 to €5.5
Whole cake (weight indicated with packaging!)
- 600 gr. €29
- 1000 gr €39.90
- 1400 gr €48.50
- 1600 gr €55.50

The shelf life of the Sachertorte is 16 days.

Sacher cake recipe

Despite the fact that the recipe for the Sachertorte is kept secret, every pastry chef tries to recreate this masterpiece in his own kitchen. Below we present for you a recipe for a cake that, according to your own taste, does not differ from the unusual Sacher cake.

Ingredients for Sacher Torte

For the biscuit

Testicles	6 items
Sugar	120 gr
Flour	120 gr
Butter	120 gr
Bitter chocolate*	120 gr

*bitter chocolate 56-72% cocoa content.

For the inside

Apricot confiture

150 gr

For the glaze

Butter	60 gr
Bitter chocolate	100 gr

1st step : form

Prepare a baking dish with a diameter of 22 cm. Cover with parchment paper, grease the edges and sides with margarine or butter and sprinkle with flour. Remove the remaining flour.

2nd step: sponge cake

We will need butter, dark chocolate, sugar, eggs and flour. Chop the chocolate and put it in a saucepan. Add butter, divided into cubes. Melt the chocolate and butter using a water bath. The chocolate needs to be stirred frequently to prevent it from overheating. Let the finished mixture cool; we will need it a little later.

While the chocolate is cooling, carefully separate the whites from the yolks. Add half the sugar to the yolks, then beat with a mixer until fluffy and dense. Add the cooled chocolate glaze to the yolk mixture. And beat the mixture again with a mixer until smooth (about 1 minute). Sift the flour and add to the container. Mix the dough with a whisk until completely homogeneous and smooth.

Beat the whites separately until light and fluffy foam. Then, continuing to beat, slowly add the remaining half of the sugar. Beat the whites until the sugar is completely dissolved and sharp cones form from the mass. Then add the whites to the dough in small portions and carefully mix the resulting mass so that the whites do not lose their size. Transfer the finished dough into the prepared form.

Sachertorte in gift wrapping

Bake the chocolate biscuit in an oven preheated to 180 C for about 45-50 minutes. The time depends on the oven. During baking, do not open the oven door for the first half hour, otherwise the biscuit will settle. We check the readiness of the cake with a match or skewer. Cool the finished pie and leave it at rest for 5-6 hours. Cut the cooled biscuit lengthwise into two parts.

3rd step: inside

Coat the lower part with apricot jam. If the jam is very thick, then first warm it up slightly in a water bath so that it becomes more flexible. Cover the cake with the second part of the sponge cake, rub the remaining jam through a sieve until smooth and coat the cake on all sides with it. Cool the cake for about half an hour in the refrigerator until the jam hardens.

Sachertorte at home

4th step: glaze

Break the chocolate into cubes and mix with butter. Melt the chocolate mixture in a double boiler, stirring frequently. After the apricot confiture has hardened, cover the cake with glaze.

Advice. In order to evenly cover the cake with glaze, you need to transfer it to a rotating system. Carefully pour the icing onto the cake and smooth it out as you go.

The Sacher cake is decorated with the inscription “Sacher” in Latin characters. To do this, put the remaining glaze into a pastry bag with a nozzle up to 2 mm and apply the title. Our cake is ready. By tradition, whipped cream is added to any piece, adding extraordinary tenderness to this culinary masterpiece. Enjoy your tea!

Traditional chocolate Sacher cake

Ingredients

Dark chocolate – 50 g

Butter – 90 g

Baking powder – 1 tsp.

Ground almonds – 50 g (almond extract – 0.3 tsp)

Apricot jam – 100 g

For the glaze:

Sour cream – 4-5 tbsp.

Vanilla sugar – 1 tbsp.

Chocolate – 30-40 g

355 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Here are the ingredients for the Sacher cake.

For the dough, soften the butter and melt the chocolate. I got used to melting them at low power in the microwave in cycles of 20-30 seconds, leaving and stirring, i.e. on my microphone it’s 50-60, despite the fact that its highest power is indicated as 100.

Add sugar, almond extract and alcohol to the chocolate-butter mixture and stir.

Separate the whites from the yolks and add one yolk at a time, stirring gently.

Then add flour mixed with baking powder and cocoa.

Stir everything into a homogeneous fluffy mass.

Beat the egg whites until fluffy and fold them into the dough, stirring gently.

Grease and, if desired, sprinkle the mold with cocoa, transfer the dough into it. Bake at 180 degrees for about 40-45 minutes, do not overdry!

Let the finished cake cool completely and it is recommended not to touch it even for 8 hours. But I cut it after 2 hours and also cut off part of the small “dome” so that the cake was as flat as possible. coat one shortbread, which will be the bottom one, with jam. I have jam with pieces of apricot, but it’s a bit runny, better than a thick confiture, but it’s delicious – whatever

About the chocolate glaze: Combine sour cream, sugar, vanilla sugar, cocoa and chocolate pieces in a saucepan or saucepan.

Place over medium heat and stir thoroughly, then turn up the heat and bring to a boil, then remove from heat.

And get a glossy rich chocolate glaze.

Stack the shortcakes on top of each other and coat with chocolate glaze.

Using a knife or spatula, smooth the glaze over the surface of the cake as usual or in some artistic way. For me, decoration is the weakest space, so I don’t decorate much, and for a Sachertorte you don’t need anything special. Later I sprinkled some sweet sprinkles on the sides.

Give the cake a little time to soak and enjoy! Enjoy your tea!