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Sachertorte, the famous Viennese chocolate cake

Sachertorte, the famous Viennese chocolate cake

Baking

The famous Viennese cake: a soft, dark chocolate sponge filled with apricot jam, and topped with a very rich, smooth chocolate ganache.

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Recipe from Ef3 (Wikibooks), adapted by Recette de cuisine · · updated on

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The Sachertorte is a Viennese classic. Its rich, chocolatey sponge cake is filled with apricot jam and then topped with a decadent, glossy ganache. It’s a truly luxurious dessert, perfect for special occasions.

Ingredients and directions

  • Prep time40 min
  • Cook time50 min
  • Resting1 hr
  • Total2 hr 30 min
  • DifficultyHard
  • CostBudget
  • Cooking methodfour
  • Estimated cost$16.95 $2.12 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Gluten-free

Ingredients

8 people

Cake

  • $1.29
  • $0.12
  • $1.62
  • $3.68
  • $0.16
  • $0.46
  • $1.75
  • $1.94

ganache

  • $0.49
  • $5.26
  • $0.18

Prices from US supermarkets for 10 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Melt the chocolate using a double boiler, then add the butter and mix until smooth. In a separate bowl, beat the eggs with the sugar until pale, then fold in the melted chocolate. Sift together the flour and almond flour, and gently fold into the mixture.
  2. Whip the egg whites until stiff peaks form. Gently fold them into the batter in three additions, lifting the mixture to keep it light and airy. ≈ 10 min
  3. Pour: Pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour, pour,
  4. Spread a generous amount of apricot jam on one half, then close it with the other. Also, spread a thin layer of jam over the top. ≈ 4 min
  5. Heat the cream in a saucepan and pour it over the finely chopped chocolate. Once melted, add the butter and stir until smooth. Spread the ganache evenly over the entire cake.
  6. Once the ganache has set, you can decorate it with chocolate if you wish. Place it in the refrigerator, then slice and serve.

The bill

Sachertorte, the famous Viennese chocolate cake

  • 140 g of unsalted butter$1.29
  • 110 g of semolina$0.12
  • 5 egg yolks$1.62
  • 140 g of dark chocolate$3.68
  • 120 g of flour$0.16
  • 50 g of almond flour$0.46
  • 5 egg whites$1.75
  • 200 g of apricot jam$1.94
  • 100 ml of liquid cream$0.49
  • 200 g of dark chocolate$5.26
  • 20 grams of butter$0.18

Total$16.95

that's $2.12 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 140 g of unsalted butter
  • 110 g of semolina
  • 5 egg yolks
  • 140 g of dark chocolate
  • 120 g of flour
  • 50 g of almond flour
  • 5 egg whites
  • 200 g of apricot jam
  • 100 ml of liquid cream
  • 200 g of dark chocolate
  • 20 grams of butter

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