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Sacher torte on a white plate with one slice cut, showing chocolate sponge layers, apricot filling, and smooth dark chocolate ganache coating.

Sacher Torte

This traditional Sacher Torte begins with whipped butter and melted couverture chocolate, creating a rich yet light chocolate sponge. Then, gently folded egg whites add softness and structure. Next, a layer of apricot jam brings subtle acidity to balance the sweetness. Finally, the cake is finished with silky dark chocolate ganache and a glossy glaze, resulting in an elegant, timeless dessert perfect for celebrations or afternoon tea.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
1 hour
Total Time 4 hours
Servings: 10 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Video Notes

Ingredients
  

Sacher Sponge
  • 240 gm Couverture chocolate 54%-60% melted over a double boiler (Note 1)
  • 200 gm Unsalted Butter Cubed room temperature
  • 80 gm Icing sugar Sifted
  • 10 Egg yolks (70g)
  • 8 Egg whites
  • 140 gm Icing sugar Sifted
  • 100 gm Plain Flour
  • 240 gm Almond meal
Jam
  • 400 gm Apricot Jam smooth
Ganache Filling
  • 565 gm Couverture chocolate 55% (Note 1)
  • 150 gm Milk full cream
  • 150 gm Cream thickened
  • 30 gm Unsalted Butter
Chocolate Glaze
  • 50 gm Water
  • 250 gm Cream thickened
  • 360 gm Castor sugar
  • 120 gm Cocoa
  • 14 gm Gelatine sheets soaked gold (Note 2)
  • 75 gm Water

Equipment

  • 1 22cm Spring form cake tin
  • 1 Stand Mixer
  • 1 Flat Beater
  • 1 Whisk beater
  • 1 Mixing Bowl
  • 1 large spoon
  • 2 Medium bowls
  • 1 Bowl scraper
  • 1 Oven
  • 1 refrigerator
  • 1 stove
  • 2 Saucepan
  • 1 double boiler
  • 1 Mixing spoon
  • 1 step palette knife
  • 1 Palette Knife
  • 1 Serated Knife
  • 1 Scissors
  • 1 pastry brush
  • 1 piping bag
  • 1 Star Nozzle number 7
  • 1 Cooling rack
  • 1 Jug
  • 1 Sieve

Method
 

  1. First, prepare a 22 cm cake tin by lightly oiling the sides and base, then line the bottom with baking paper. Preheat the oven to 175 °C.
  2. To begin, whip the butter and the first portion of icing sugar until light in colour, fluffy, and increased in volume.
  3. Next, add the egg yolks one at a time, mixing well after each addition until fully incorporated.
  4. Meanwhile, melt the couverture chocolate over a double boiler and allow it to cool to below 30 °C, ensuring it does not melt the butter mixture.
  5. Then, gently mix the cooled chocolate into the butter and egg mixture until smooth and evenly combined.
  6. After that, sift the flour and combine it with the almond meal. Add the dry ingredients to the chocolate mixture in two additions, mixing gently until incorporated.
  7. In a clean bowl whip, the egg whites until medium peaks silky and firm
  8. Gradually, add the second portion of icing sugar in three additions while continuing to whip, creating a stable, glossy meringue.
  9. Next, transfer the chocolate batter to a wider bowl. Fold in one-third of the whipped egg whites to lighten the mixture.
  10. Then, carefully fold in the remaining egg whites in two additions, maintaining as much air as possible.
  11. Finally, pour the batter into the prepared tin and level the surface gently.
  12. Bake until just set — the internal temperature should reach approximately 85 °C, or a skewer inserted comes out clean.
  13. Set aside to cool for 30 minutes before taking out of the tin
  14. Take out of the tin and divide into three even discs
  15. Run a palette knife around the sides of the tin
  16. Using a serrated knife cut three even discs for the cake
Apricot jam
  1. warm the jam until smooth
Ganache Glaze
  1. Bring the water, cream and castor sugar to the boil
  2. Add the cocoa and bring to the boil stirring constantly
  3. Allow to cool slightly before adding the soaked gelatine and the remaining water
  4. Allow the glaze to cool to 30℃ before coating
Ganache Filling
  1. Bring to the boil the milk cream and butter
  2. Continue to stir through until the gelatine has dissolved
  3. Pour over the chocolate and let sit for 30 seconds
  4. Mix until blended
  5. Set aside until spreading consistency
  6. Putting the cake together
  7. add a thin layer of apricot jam over each layer
  8. Add a thin layer of ganache and smooth over each layer
  9. Add the next Sacher sponge layer on top
  10. Ensure they are sitting evenly
  11. Repeat for all three layers
  12. Coat the outside and top with a thin layer of apricot jam and of ganache
  13. Smooth over the ganache and set aside in the refrigerator
  14. Put the cake on a cooking rack
  15. Heat the glaze until it is 30℃
  16. Pour the glaze over the cake and down the side (best to pour in the middle to stop any drips)
  17. Smooth over with a palette knife if needed
  18. Let set fully
  19. Pipe the top with decoration using the ganache and a star nozzle

Video

Notes

Note 1-Couverture chocolate 45-55% is ideal but you will still get good results with dark baking chocolate
Note 2.
My favourite is Gelita Gold, Chefs choice or Eward. if you cant find it see below.
Gold Gelatine Leaves → Powdered Gelatine
  • 1 gold gelatine leaf = approx. 2 g powdered gelatine
  • Usually:
    • 4 gold leaves = 8 g powdered gelatine
How to Use Powdered Gelatine
  1. Sprinkle powdered gelatine over cold water (about 5x its weight)
  2. Let it bloom for 5–10 minutes
  3. Heat gently until dissolved
  4. Add to your mixture
 
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