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Sachertorte Chocolate Tart

Sachertorte Chocolate Tart

Desserts

Discover the famous Sachertorte, a traditional Austrian chocolate cake, topped with apricot jam and deliciously moist.

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Recipe from Anne-Sophie Ofrim, Sauer202, Wkee4ager and 1 other contributors (Wikibooks), adapted by Recette de cuisine ·

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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, frying pan
  • Estimated cost$22.17 $2.22 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

10 people
  • $2.09
  • $0.17
  • $1.39
  • $0.20
  • $4.60
  • $1.45
  • $0.66
  • $0.11
  • $0.87
  • $2.63
  • $0.92
  • $0.38
  • $1.62
  • $0.09
  • $1.40
  • $0.92
  • $0.07
  • $1.94
  • $0.11
  • $0.55

Prices from US supermarkets for 15 of 20 ingredients; Belgian prices for the rest.

Directions

  1. Melt the chocolate in a double boiler.
  2. Whip the butter and half of the sugar until light and fluffy. ≈ 4 min
  3. Add the egg yolks and mix well. ≈ 4 min
  4. Add the chocolate to the batter and mix well. ≈ 4 min
  5. Add the specified amount of wheat flour to the mixture. ≈ 3 min
  6. Whip the egg whites in a separate bowl until stiff peaks form, firm enough to stand on their own. ≈ 4 min
  7. Add the remaining sugar and beat the egg whites by hand for about 2 minutes, or 45 to 60 seconds if you are using an electric hand mixer.
  8. First, incorporate half of the egg whites into the cake batter, mixing gently. ≈ 4 min
  9. Then, add the remaining egg whites. ≈ 3 min
  10. Pour the batter into the cake pan and smooth the surface to create an even texture. ≈ 3 min
  11. Bake the cake in a preheated oven at 150 °C for 1 hour and 30 minutes.
  12. Let the cake cool in the pan for about 5 minutes before removing it and placing it on a wire rack.
  13. Melt the chocolate for the ganache, then add the coffee.
  14. Pour into the powdered sugar into a bowl and mix it with the chocolate mixture. ≈ 4 min
  15. Cut the cake in half. ≈ 8 min
  16. Warm the jam, spread it over the base of the tart, and then cover it with the remaining pastry.
  17. Apply the ice cream to the cake and spread it evenly over the top and sides, ensuring that the entire cake is covered. ≈ 4 min
  18. Place the cake on a serving plate and let it rest for at least 2 hours before serving.
  19. Melt the chocolate over a double boiler.
  20. Beat the eggs, add butter and a third of the flour until you have a light and creamy consistency. ≈ 4 min
  21. Mix the melted chocolate. ≈ 4 min
  22. Whip the egg whites until stiff peaks form, then add the remaining flour towards the end of the whipping process. ≈ 4 min
  23. Alternate and gently mix the flour, almonds, vanilla sugar, and whipped egg whites with the ganache. ≈ 4 min
  24. Pour into the greased baking dish. ≈ 3 min
  25. Bake for 40 to 45 minutes at 180 °C.

The bill

Sachertorte Chocolate Tart

  • 6 eggs, separated into yolks and whites$2.09
  • 150 g of sugar$0.17
  • 150 g of unsalted, softened butter$1.39
  • 150 g of sifted wheat flour$0.20
  • 175 g of dark chocolate$4.60
  • 55 g of melted dark chocolate, for decoration$1.45
  • 175 g of powdered sugar$0.66
  • 5 tablespoons of strong black coffee$0.11
  • 6 tablespoons of apricot jam$0.87
  • 100 g of dark chocolate$2.63
  • 100 g of softened butter$0.92
  • 100 g of powdered sugar$0.38
  • 5 egg yolks$1.62
  • 1 tablespoon of vanilla sugar$0.09
  • 4 egg whites$1.40
  • 100 g of finely ground almonds$0.92
  • 50 g of wheat flour$0.07
  • 200 g of apricot jam$1.94
  • 100 grams of sugar$0.11
  • coconut oil$0.55

Total$22.17

that's $2.22 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 6 eggs, separated into yolks and whites
  • 150 g of sugar
  • 150 g of unsalted, softened butter
  • 150 g of sifted wheat flour
  • 175 g of dark chocolate
  • 55 g of melted dark chocolate, for decoration
  • 175 g of powdered sugar
  • 5 tablespoons of strong black coffee
  • 6 tablespoons of apricot jam
  • 100 g of dark chocolate
  • 100 g of softened butter
  • 100 g of powdered sugar
  • 5 egg yolks
  • 1 tablespoon of vanilla sugar
  • 4 egg whites
  • 100 g of finely ground almonds
  • 50 g of wheat flour
  • 200 g of apricot jam
  • 100 grams of sugar
  • One dark chocolate plate
  • coconut oil

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