Classic Viennese Sachertorte

Vienna in a slice: a deep chocolate sponge, a thin swipe of sharp apricot jam, and a shiny glaze that sets like glass. It’s simple on paper, but the balance is the point — bittersweet chocolate doing most of the talking, apricot cutting through so it never feels heavy. Honestly, it’s the kind of cake that makes you slow down for a minute.

Tradition says serve it with unsweetened whipped cream, and I’d say that’s non-negotiable. The cream keeps the sweetness in check and lets the chocolate taste bigger. Strong coffee on the side, small plates, maybe a crumb or two left on the table. Not just dessert — a little piece of old Europe you can eat.

Ingredients

Portions

-

12

+

Metric US

Cake base

• 150 g
  dark chocolate (70%), chopped
• 150 g
  unsalted butter, softened
• 100 g
  powdered sugar
• 6
  egg yolks
• 6
  egg whites
• 130 g
  granulated sugar
• 150 g
  all-purpose flour
• 1 pinch
  salt

Filling

• 200 g
  apricot jam

Chocolate glaze

• 200 g
  dark chocolate (70%), chopped
• 200 ml
  heavy cream

For serving

• 200 ml
  whipping cream, unsweetened

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

View profile

Facebook page Twitter Instagram

Print

Share:

Method

Prepare the cake

• Melt the chocolate
  Melt the chopped chocolate over a bain-marie until smooth, then let it cool slightly.
• Cream butter and sugar
  Beat butter and powdered sugar until fluffy, then add egg yolks one by one, mixing well.
• Mix chocolate
  Stir the melted chocolate into the butter-egg mixture.
• Whip egg whites
  Beat egg whites with a pinch of salt until foamy, then gradually add granulated sugar and whip into stiff peaks.
• Fold batter
  Gently fold the whipped egg whites into the chocolate mixture, alternating with sifted flour.
• Bake
  Pour batter into a greased and floured springform pan. Bake at 170°C for 50–55 minutes. Let cool completely.

Assemble the cake

• Slice and fill
  Cut the cooled cake horizontally in half. Spread apricot jam generously over the bottom layer, then place the top layer back.

Glaze the cake

• Prepare glaze
  Heat cream until just before boiling, then pour over chopped chocolate. Stir until glossy and smooth.
• Cover cake
  Place the cake on a wire rack and pour the glaze evenly over the top, letting it drip down the sides.

Finish and serve

• Chill and serve
  Allow the glaze to set before serving. Traditionally, serve slices with a spoon of unsweetened whipped cream.

Note: For the most authentic taste, use high-quality dark chocolate with at least 70% cocoa.

Nutrition per serving

Calories

420 kcal

Updated: August 30, 2025

Related recipes

Mille-feuille / Napoleon – Classic French Pastry with Layers of Cream

Molten Lava Cake – Rich Chocolate Fondant with a Gooey Center

Pavlova – Elegant Meringue Dessert with Whipped Cream and Fresh Berries

Carrot Cake – Moist Spiced Cake with Cream Cheese Frosting

Opera Cake – The Elegant French Symphony of Coffee and Chocolate