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Decadent Sacher Torte Recipe: A Step-by-Step Guide to Austrian Indulgence

Sacher Torte

Hey there, baking aficionados! If there’s one dessert that deserves a spot in the hall of fame, it’s the ever-delectable Sacher Torte. Picture this: a velvety chocolate cake, sandwiched with a layer of apricot jam, and draped in a glossy layer of chocolate ganache. Are you drooling yet? Well, hold onto your aprons, because today, I’m going to take you on a journey to master the art of creating this Austrian masterpiece right in your own kitchen. From selecting the finest ingredients to achieving that perfect glaze, we’re diving into every detail. So, let’s preheat that oven and get started!



Indulge me for a moment, dear readers, as we step back in time to uncover the fascinating history behind the beloved Sacher Torte recipe. This Austrian delight is more than just a dessert; it’s a slice of culture and culinary innovation that has captured hearts and taste buds for generations.

1. A Royal Request: The Birth of an Icon

Our story begins in 1832, within the opulent walls of the Hotel Sacher in Vienna. A young apprentice named Franz Sacher found himself facing an unexpected challenge: to create a remarkable dessert fit for royalty. Prince Wenzel von Metternich had invited guests to a soirée, and the chef was indisposed. In this culinary emergency, Franz stepped up to the plate.

2. Chocolate Chronicles: The Essence of Sacher Torte

Franz’s ingenious creation comprised a layer of luscious chocolate cake and a delicate apricot jam filling, all encased in a rich chocolate glaze. The Sacher Torte was born, a masterpiece that embraced the harmony of flavors with an elegant simplicity. It wasn’t long before the delectable dessert earned a place in Viennese culture, becoming synonymous with the city’s rich culinary heritage.

3. From One Generation to Another: The Secret Recipe

The legacy of the Sacher Torte was not confined to Franz alone. His son, Eduard Sacher, inherited both the hotel and the cherished recipe. Under Eduard’s guidance, the Hotel Sacher became a hub for indulgence, drawing patrons from around the world who craved the tantalizing layers of the iconic torte.

4. Culinary Capital: Vienna’s Sacher Legacy

As the years rolled on, the Sacher Torte solidified its status as a symbol of Viennese excellence. The Hotel Sacher, with its impeccable service and delectable tortes, became a cornerstone of Austrian hospitality. The Sacher Torte became a token of affection, often gifted to foreign dignitaries and celebrities who visited Vienna.

5. Trademark Tussle: A Slice of Legal Drama

Like any intriguing tale, the history of the Sacher Torte had its share of twists. In the mid-20th century, a legal dispute arose over the rights to the “Original Sacher Torte” name. The Hotel Sacher and the Demel bakery became embroiled in a battle that sparked debates over tradition and authenticity. Eventually, an agreement was reached, preserving the legacy of the Hotel Sacher’s recipe.

6. Global Gastronomy: A Worldly Affair

As the world became increasingly interconnected, the Sacher Torte transcended borders. Travelers to Vienna brought stories of this decadent delight back to their countries, spreading its reputation far and wide. Bakers and enthusiasts worldwide embraced the challenge of replicating the intricate layers and harmonious flavors.

7. Beyond the Original: Sacher Torte Variations

The Sacher Torte’s influence has inspired a multitude of interpretations and adaptations. From miniature versions to gluten-free alternatives, chefs and home bakers have experimented with the recipe while preserving its core essence – the rich, chocolatey indulgence that leaves taste buds dancing in delight.

8. A Sweet Legacy: Savoring Sacher Today

Today, the Sacher Torte stands as an emblem of Austrian heritage, a testament to the art of culinary craftsmanship. Visitors to Vienna flock to the Hotel Sacher to experience this slice of history firsthand, indulging in a tradition that has stood the test of time.

And so, dear readers, the Sacher Torte recipe we savor today is more than a dessert; it’s a journey through the annals of Austrian culture, a testament to the creativity of an apprentice who dared to dream big. With each decadent bite, we pay homage to the past while creating new memories, ensuring that the legacy of the Sacher Torte remains as timeless as its exquisite taste.


Grease and Line Pans10 minutes
Melt Chocolate and Butter15 minutes
Beat Sugar and Eggs10 minutes
Fold in Chocolate and Butter Mixture5 minutes
Sift in Flour and Baking Powder5 minutes
Bake the Cake30-35 minutes
Spread Apricot Jam5 minutes
Prepare Chocolate Ganache10 minutes
Pour Ganache over Cake5 minutes
Allow Ganache to Set20-30 minutes
Slice and Dust with Confectioners’ Sugar10 minutes

Please note that these times are approximate and may vary based on your level of expertise and kitchen setup. Enjoy your Sacher Torte baking adventure!


High-quality dark chocolate100g
Unsalted butter75g
Granulated sugar50g
Eggs (at room temperature)1
All-purpose flour50g
Baking powder1/2 tsp
Apricot jam2 tbsp
Confectioners’ sugarFor dusting

Enjoy your delightful Sacher Torte experience for two!


Step 1: Preparing the Cake Pans

  1. Grease two round cake pans thoroughly to prevent sticking.
  2. Line the pans with parchment paper to ensure easy removal of the cakes later.

Step 2: Melting Chocolate and Butter

  1. In a saucepan, melt 100g of high-quality dark chocolate and 75g of unsalted butter over low heat.
  2. Stir gently until the mixture becomes smooth and velvety.
  3. Allow the chocolate and butter mixture to cool slightly.

Step 3: Mixing Batter and Baking

  1. In a mixing bowl, beat 50g of granulated sugar and 1 egg until light and fluffy.
  2. Gently fold the melted chocolate and butter mixture into the sugar and egg mixture.
  3. Sift in 50g of all-purpose flour and 1/2 teaspoon of baking powder.
  4. Carefully fold the dry ingredients into the chocolate batter until well combined.
  5. Preheat your oven and pour the cake batter evenly into the prepared pans.
  6. Bake the cakes for approximately 30-35 minutes, or until a cake tester comes out clean.

Step 4: Adding the Apricot Jam Filling

  1. Once the cakes have cooled completely, warm 2 tablespoons of apricot jam slightly.
  2. Spread a generous layer of apricot jam between the two cake layers to create a flavorful bond.

Step 5: Preparing the Chocolate Ganache

  1. In a saucepan, gently melt a bit more dark chocolate and add a small amount of unsalted butter.
  2. Stir until the mixture forms a smooth and glossy ganache.
  3. Allow the ganache to cool until it thickens to a spreadable consistency.

Step 6: Glazing the Cake with Ganache

  1. Pour the cooled chocolate ganache over the cake, allowing it to cascade down the sides.
  2. Use a spatula to spread the ganache evenly over the top and sides of the cake.

Step 7: Allowing the Ganache to Set

  1. Let the cake sit for about 20-30 minutes to allow the ganache to set.
  2. The ganache should become firm but still have a luxurious, glossy appearance.

Step 8: Slicing and Serving

  1. Use a sharp knife to carefully slice into your Sacher Torte, revealing the layers and jam-filled goodness.
  2. Before serving, dust the top of the cake with confectioners’ sugar for an elegant finish.

With these steps, you’re well on your way to creating a delectable Sacher Torte that’s bound to impress! Enjoy the journey of baking this exquisite Austrian dessert.

Equipment Required

Nutrition Information

Nutrition InformationPer Serving
Serving Size1 slice (1/8 of cake)
Calories~350 calories
Total Fat~20g
– Saturated Fat~12g
Total Carbohydrates~40g
– Dietary Fiber~2g
– Sugars~30g

Please note that these values are approximate and can vary based on the exact ingredients used and portion sizes. It’s always a good practice to calculate nutrition information based on the specific ingredients you use. Enjoy your Sacher Torte responsibly!


  • Quality Ingredients: Use high-quality chocolate and unsalted butter for the best flavor and texture.
  • Room Temperature Eggs: Ensure your eggs are at room temperature before using to achieve a smooth batter.
  • Gentle Folding: When incorporating dry ingredients, gently fold to maintain the airiness of the batter.
  • Cake Testing: To check for doneness, insert a cake tester or toothpick into the center of the cake; it should come out clean.
  • Cooling Time: Allow the cakes to cool completely before spreading the apricot jam to prevent melting.
  • Smooth Ganache: When preparing the ganache, ensure it’s cooled enough to be spreadable but not too thick.
  • Chill the Cake: Placing the cake in the refrigerator for a short time after spreading the ganache can help it set faster.

Pros & Cons

✅ Decadent and rich chocolate flavor❌ High in calories and fat
✅ Impressive dessert for special occasions❌ Time-consuming to prepare
✅ Layers of flavor and textures❌ Contains allergens (chocolate, eggs)
✅ Versatile for variations and creativity❌ May require specific ingredients
✅ Tradition of Austrian culinary heritage❌ Potential for overindulgence


In the world of desserts, there’s a masterpiece that stands out with its decadence, history, and sheer delight – the Sacher Torte. From its humble beginnings as a royal request to its place of honor in Viennese culture, this chocolate marvel embodies a legacy of flavor and tradition that has spanned centuries.

As you’ve journeyed through the steps of crafting a Sacher Torte, you’ve uncovered the secrets behind its velvety layers, the embrace of apricot jam, and the glossy chocolate ganache that drapes it like a crown. With each slice, you partake in a symphony of tastes and textures, a harmonious blend that speaks of passion and culinary craftsmanship.

The beauty of the Sacher Torte recipe lies not only in its exquisite taste but also in its potential for creativity. Explore variations that resonate with your palate, adding your personal touch to this Austrian classic. Whether you choose to stay true to tradition or infuse your own flair, the journey of baking a Sacher Torte is an experience worth savoring.

So, why wait? Don your apron, gather your ingredients, and embark on a baking adventure that promises indulgence and satisfaction. With patience, passion, and a dash of culinary magic, you’re well-equipped to master the art of crafting a Sacher Torte that’ll leave a lasting impression on your taste buds and the hearts of those lucky enough to enjoy it. Happy baking, and may your Sacher Torte journey be as unforgettable as the dessert itself!


  • Fact 1: The Emperor’s Delight 👑
    • Did you know that the Sacher Torte was originally created in 1832 to please a prince? Yes, you read that right! The young apprentice Franz Sacher rose to the occasion and crafted this dessert fit for royalty when the head chef was unavailable. The result? A cake fit for an emperor’s palate, and a legacy that continues to tantalize taste buds.
  • Fact 2: A Sweet Legal Drama 🏛️
    • In the mid-20th century, the Sacher Torte found itself at the center of a legal showdown between the Hotel Sacher and Demel bakery. They battled over the rights to the “Original Sacher Torte” name, sparking a dessert drama that had the culinary world on the edge of its seat. Luckily, the saga ended with an agreement, preserving the legacy of this iconic cake.
  • Fact 3: Torte Tourism 🌍
    • The Sacher Torte is so beloved that it’s not just a dessert; it’s a destination! The Hotel Sacher in Vienna is a pilgrimage site for foodies from all corners of the globe. Visitors make their way to this culinary haven to savor a slice of history and indulge in the sumptuous layers of this Austrian delight. Talk about a dessert adventure!
  • Fact 4: A Taste of Space 🚀
    • Believe it or not, the Sacher Torte has ventured beyond our planet’s atmosphere! Austrian astronaut Franz Viehböck carried a slice of this delectable dessert with him during his space mission in 1991. Can you imagine enjoying a piece of Sacher Torte while floating in zero gravity? Truly a dessert that’s out of this world!
  • Fact 5: The Torte that Crossed Borders 🌐
    • The Sacher Torte’s fame knows no bounds – it’s a global sensation! This Viennese delight has journeyed far and wide, capturing hearts and taste buds in various corners of the world. Bakers worldwide have taken up the challenge of mastering the art of crafting a Sacher Torte, ensuring that its rich legacy continues to flourish in kitchens around the globe.


Can I use milk chocolate instead of dark chocolate for the cake?

While dark chocolate enhances the depth of flavor, you can use milk chocolate if you prefer a milder taste, though the overall flavor profile may differ slightly.

How long can I store a Sacher Torte?

Store it in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness and taste.

Can I make a smaller version of the cake?

Absolutely! Adjust the ingredient quantities accordingly and reduce the baking time to create a smaller, equally delicious Sacher Torte.

Why apricot jam?

Apricot jam adds a delightful tangy contrast that balances the richness of the chocolate and elevates the overall flavor experience.

Can I freeze a Sacher Torte?

Yes, you can. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw slices in the refrigerator before enjoying.

Can I substitute eggs for an eggless version?

Yes, you can try using egg substitutes like applesauce or mashed bananas, but keep in mind that the texture and taste may be slightly different.

What’s the significance of dusting with confectioners’ sugar?

Dusting the Sacher Torte with confectioners’ sugar adds an elegant touch, enhancing the presentation and providing a delicate sweetness.

How can I prevent the cake from sticking to the pan?

Properly grease the pans and line them with parchment paper to ensure easy removal of the cakes without sticking.

Can I use a different type of jam for the filling?

Absolutely! Experiment with other fruit jams like raspberry or strawberry to create a personalized twist on the classic apricot filling.

What’s the best way to achieve a smooth chocolate ganache?

Gently melt the chocolate and butter, ensuring they are well combined. Allow the mixture to cool until it reaches a spreadable consistency, creating a lusciously smooth ganache.