• Save to your scrapbook
  • Save to your scrapbook

    Classic sachertorte

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Classic sachertorte

    This chocolate cake, with its light sponge, tangy apricot glaze and glossy ganache, has both beauty and substance. Make it the star of your next dinner party – it’s easier than it looks!

    • Preparation time: 45 minutes
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 1 hour 10 minutes to 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 10


    • 150g Dark chocolate, broken into squares
    • 150g Unsalted butter, softened
    • 250g Caster sugar
    • 6 Large eggs, separated
    • 160g Plain flour
    • 150g Apricot jam
    • Ganache
    • 250g Dark chocolate, chopped
    • 150g Double cream
    • 50g Unsalted butter
    • 1 tbsp Rum


    1. Make the mix. Butter and base-line two 20cm round cake tins. Preheat the oven to 170˚C/gas 5. Melt the chocolate in a bowl and set aside to cool slightly. In a large bowl, whisk together the butter and 100g sugar. Mix the egg yolks into the melted chocolate; add this to the butter and sugar and combine. Sift the flour over and fold in with a metal spoon. In a very clean bowl, whisk the egg whites; gradually add 100g sugar and continue whisking until the mixture is stiff and shiny.
    2. Add the egg white. Gently fold the egg white into the chocolate mix. Divide this between the tins and bake for 20–25 minutes. Meanwhile, make a syrup: bring to the boil 50g sugar and 60ml water. Simmer for 1 minute; set aside. Once baked, leave the cakes to cool for 10 minutes. Pierce with a skewer; pour the syrup over the surfaces.
    3. Add the glaze. Melt the apricot jam over a low heat. Stir in 1 tbsp water, then sieve the mixture. Take the cooled cakes out of the tins and place on a wire rack. Lavishly brush the top of one with the jam, place the other cake on top, then paint the top and sides with the jam. For the ganache, put 150g chocolate in a bowl. Heat the cream until almost boiling, pour over the chocolate and leave for 2 minutes. Gently stir, then add the butter and rum, and leave for 1 minute. Stir gently until just smooth.
    4. Decorate. Pour the ganache over the cake, then sweep a palette knife around the sides to make sure it’s covered. Allow to harden slightly. Melt the remaining chocolate and pour it into a piping bag with a small nozzle fitted and pipe the word Sacher, together with other decorations.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars