Recipe – Sacher Torte

The original is a closely guarded secret, but here’s the best ‘unofficial’ version we’ve found.


Lined, buttered and floured cake form 22-24 cm, pre-heated oven to 170˚C.
140 g softened butter
½ pod vanilla (scraped)
6 egg yolks
6 egg whites
130 g good quality dark chocolate
110 g caster sugar
140 g sifted plain flour (fine)
200 g smooth apricot jam/preserve (sieved if necessary)

For the icing:

200 g sugar
125 ml water
150 g good quality dark chocolate

Whipped cream for serving.


In a bowl, beat butter, sugar and vanilla until light and fluffy. Gradually add the egg yolks, and continue beating until the mixture is thick and creamy. Gently melt the chocolate in a bain-marie (double boiler). When the chocolate is completely melted, fold into the mixture.

Beat the egg whites until stiff, add the sugar and continue to beat until stiff and glossy. Heap the beaten egg white onto the egg yolk mixture, sift over the flour and carefully fold in together.

Caraefully fill the lined, greased and floured spring form cake tin with the mixture. Bake in a preheated oven at 170 °C for approximately 55–60 minutes (Test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance. Or by inserting a thin skewer, it should come out clean).

Still in the cake form, turn the cake upside down on a cake rack and allow to cool for 15- 20 minutes. Open and remove the spring form and peel off the paper. Put the form back on the cake, then turn the cake over, and allow to completely cool in the form. Remove the cake form and cut the cake in half horizontally with a sharp knife.

Warm the jam, stir until smooth, sandwich the cake halves and put back together again, smooth bottom side uppermost. Spread remaining jam over the cake and leave for a few minutes so that it can be absorbed slightly by the cake.

For the icing, bring the water and sugar to simmer in a not too big heavy based saucepan so that it bubbles gently for about 5 minutes, stirring occasionally. Take off the heat. Allow to cool slightly. Gently melt the chocolate in a bain-marie and gradually add to the sugar mix stirring until it becomes silky and thick. Quickly pour the slightly warm icing over the cake and spread smoothly over the surface of the cake. Allow to dry for a few hours, until the icing is hard. Serve with whipped cream.

The original Sacher-Torte and New Sacher Cookbook can be bought online at

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