Among the array of chocolate desserts, the Sachertorte is considered a true delicacy. This soft, airy, chocolate sponge cake from Vienna is more than it seems given it can hide additional flavors like apricots and liqueur tucked within its layers; all glazed under a beautiful ganache.

The following recipe is formulated from modern studies on Sachertorte and is guaranteed to wow even non-chocolate fans who are at least daring enough to try something new for their last course at the dinner table.

Sachertorte recipe

Torte ingredients:

  • 1 cup all-purpose flour
  • 5 oz bittersweet chocolate, melted
  • 1 1/2 cups castor sugar
  • 10 tbsp unsalted butter
  • 6 eggs, separated
  • 1 tsp vanilla extract
  • 1 oz liqueur (optional)

Chocolate glaze:

  • 1 cup ganache (see info)
  • 1 apricot jam, melted

Apricot Glaze:

  • 1 cup apricot jam, melted

Directions:

  1. Grease a 9" springform pan and line the bottom with a round sheet of parchment. Preheat the oven to 204°C.
  2. To make the torte, start by sifting the flour in a bowl. In another bowl, beat the butter and 1/2 of the sugar together at medium speed until fully incorporated.
  3. Separate the egg yolks from the whites between two more bowls. Add the egg yolks to the mixture one at a time while beating until it forms a smooth batter.
  4. In a double boiler, melt the chocolate and whisk in the vanilla extract. Pour into a bowl and set aside to cool. If a ganache isn't readily available, make some by melting more chocolate and whisk in equal parts of heavy cream and a knob of butter. Next, melt the apricot jam in a pan and set to cool.
  5. Add the remaining sugar to the bowl containing the egg whites and beat together at medium speed until they form soft peaks. Gently fold 1/4 of the egg whites into the melted chocolate until fully incorporated. Do the same with the remaining egg whites to complete the chocolate meringue.
  6. Gently, fold 1/4 of the chocolate meringue into the batter until fully incorporated. Do the same with the remaining chocolate meringue. Gradually fold the flour into the batter until fully incorporated.
  7. Pour the batter into the springform pan and smooth the surface evenly with a spoon or offset spatula. Place into the oven and bake for 40- 45 minutes or until an inserted toothpick comes out clean. Remove and cool.
  8. Transfer the torte from the springform pan to a cake stand. Using a knife or unscented dental floss, trim the top of the torte flat, then horizontally cut it into two equal tortes.
  9. Glaze the top of one of the tortes with the apricot glaze. Do the same with the other and stack it on top of the first one. Using a spatula, spread the ganache evenly over the top of the reassembled torte and around the sides to finish.
  10. Serve immediately or seal in an airtight container.
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