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Sachertorte, two recipes

Sachertorte, two recipes

Baking

Two Norwegian versions of the Sachertorte: a long-baked chocolate sponge cake, sliced and filled with apricot jam under a chocolate-coffee glaze, and a va…

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Recipe from Anne-Sophie Ofrim, Sauer202, Wkee4ager and 1 other contributors, adapted by Recette de cuisine · · updated on

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The Sachertorte is a chocolate cake with a long tradition and a fascinating history. The original recipe comes from Vienna, Austria, and is said to have been invented by Franz Sacher in 1832. It is distinguished by its soft texture and subtle flavor.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting2 hr
  • Total3 hr 30 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$24.69 $2.47 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

10 people

Classic version

  • $2.39
  • $0.11
  • $1.39
  • $0.24
  • $4.60
  • $0.88

Glaze

  • $0.66
  • $4.60
  • $0.11
  • $1.45

Almond version

  • $0.92
  • $0.38
  • $1.75
  • $0.03
  • $1.60
  • $0.92
  • $0.08
  • $1.95
  • $0.63

Prices from US supermarkets for 15 of 19 ingredients; Belgian prices for the rest.

Directions

Classic version

  1. Melt the chocolate using a double boiler.
  2. Whip the butter with half of the sugar until it is light, then add the egg yolks. ≈ 4 min
  3. Pour the chocolate in thin streams while mixing, then add the flour. ≈ 4 min
  4. Whip the egg whites to stiff peaks, then add the remaining sugar and continue to beat for another 2 minutes.
  5. Gently fold in half of the egg whites, then the remaining egg whites. ≈ 4 min
  6. Pour: Pour, pour a springform pan and bake for 1 hour 30 minutes at 150 °C in the oven.
  7. Let the batter rest in the pan for 5 minutes, then transfer to a wire rack to cool.
  8. For the glaze, melt the chocolate with the coffee and mix it with the sifted powdered sugar.
  9. Cut the cake in half, spread the bottom half with warm jam, and put it back together. ≈ 8 min
  10. Completely coat with icing and let it rest for at least 2 hours. Decorate with melted chocolate.

Almond version

  1. Melt the chocolate using a double boiler.
  2. Whip the yolks with the butter and a third of the powdered sugar until light and fluffy, then add the chocolate. ≈ 4 min
  3. Whip the egg whites to stiff peaks, adding the remaining powdered sugar at the very end. ≈ 10 min
  4. Gently incorporate the flour, almonds, vanilla sugar, and egg whites, alternating between them. ≈ 4 min
  5. Pour une bake time of 40 to 45 minutes at 180 °C, pour the mixture into a greased baking dish.
  6. Fill and pour with warm apricot jam, then coat with melted chocolate, sugar, and a little coconut oil. ≈ 3 min

The bill

Sachertorte, two recipes

  • 6 eggs, with whites and yolks separated$2.39
  • 150 g of sugar$0.11
  • 150 g of unsalted butter, softened$1.39
  • 150 g of sifted flour$0.24
  • 175 g of dark chocolate$4.60
  • 6 tablespoons of apricot jam$0.88
  • 175 g of powdered sugar$0.66
  • 175 g of dark chocolate$4.60
  • 5 tablespoons of strong black coffee$0.11
  • 55 g of dark chocolate, melted, for decoration$1.45
  • 100 g of softened butter$0.92
  • 100 g of powdered sugar$0.38
  • 5 egg yolks$1.75
  • 1 teaspoon of vanilla sugar$0.03
  • 4 egg whites$1.60
  • 100 g of finely ground almonds$0.92
  • 50 g of flour$0.08
  • 200 g of apricot jam$1.95
  • For the glaze: 100g of sugar, 1 block of cooking chocolate, a little coconut oil.$0.63

Total$24.69

that's $2.47 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 6 eggs, with whites and yolks separated
  • 150 g of sugar
  • 150 g of unsalted butter, softened
  • 150 g of sifted flour
  • 175 g of dark chocolate
  • 6 tablespoons of apricot jam
  • 175 g of powdered sugar
  • 175 g of dark chocolate
  • 5 tablespoons of strong black coffee
  • 55 g of dark chocolate, melted, for decoration
  • 100 g of baking chocolate
  • 100 g of softened butter
  • 100 g of powdered sugar
  • 5 egg yolks
  • 1 teaspoon of vanilla sugar
  • 4 egg whites
  • 100 g of finely ground almonds
  • 50 g of flour
  • 200 g of apricot jam
  • For the glaze: 100g of sugar, 1 block of cooking chocolate, a little coconut oil.

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