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Sachertorte: Origins, Food Culture & Authentic Recipe
Chocolate cake layered with apricot jam and covered in chocolate glaze.
RegionVienna
DishChocolate cake layered with apricot jam and covered in chocolate glaze.
Flavour profiletraditional · Austrian · regional
Vienna
Sachertorte: Austria on the plate
Chocolate cake layered with apricot jam and covered in chocolate glaze.
Origins & history
History of the dish
Sachertorte is closely connected with Vienna and Franz Sacher, who is said to have created a chocolate cake in 1832 for Prince Metternich’s household. It later developed into one of Vienna’s best-known cake traditions.
Cultural significance
What defines the classic
Chocolate cake, apricot jam and chocolate glaze define the classic profile. It is traditionally served with unsweetened whipped cream.
Cook it yourself
How to prepare authentic Sachertorte
Ingredients
- 140 g dark chocolate
- 140 g butter
- 110 g icing sugar
- 6 eggs
- 130 g flour
- 200 g apricot jam
- chocolate glaze
- unsweetened whipped cream to serve
Preparation
- Melt the chocolate and allow it to cool slightly.
- Cream butter with part of the sugar, then work in the egg yolks and chocolate.
- Beat the egg whites with the remaining sugar and fold in with the flour.
- Bake the cake and let it cool completely.
- Split and spread with apricot jam, coat the outside lightly with jam and finish with chocolate glaze.
- Serve with unsweetened whipped cream.
Good to know
Frequently asked questions
What is Sachertorte?
Chocolate cake layered with apricot jam and covered in chocolate glaze.
Where does Sachertorte come from?
The dish is particularly associated with Vienna. Its present form reflects regional products, techniques and the historical development of Austrian cuisine.
What matters when preparing Sachertorte?
Respecting the characteristic technique and texture is more important than adding unnecessary ingredients.