The dessert, From around the world
Sachertorte
Sachertorte is a dense Viennese chocolate cake glazed with apricot jam and a shiny chocolate icing, served with whipped cream, for 6 people. It takes 45 minutes of active work, the cake is baked the day before and the icing is poured the next morning. It's rated medium difficulty, around €2.20 per person, and the key is pouring the icing while it's still warm, all at once.
To finish on a high note, a Sachertorte, the famous Viennese chocolate cake, glazed with apricot jam and a shiny chocolate icing, served with whipped cream on the side.
- For
- 6 people
- Work
- 45 min
- Total time
- 2 h 30
- Prep
- Prepared the day before
- Difficulty
- Medium
- Cost per person
- €2.20
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
Sachertorte is that dense, barely sweet chocolate cake, almost fudgy under the fork, where chocolate takes the lead without being overwhelming. The thin layer of apricot jam under the icing adds a tangy note that wakes up every bite, and the whipped cream on the side softens the whole thing. It's a dessert with character, built to close out a hearty meal rather than a quick afternoon treat.
Serve it for a slightly dressed up dinner with friends, a family meal in fall or winter, or to end a holiday menu on a chocolatey note instead of the usual yule log. It follows a braised dish or a roast chicken nicely, and it works for kids and adults alike, since a single slice never feels too heavy.
The schedule
What happens when, so you can be with your guests instead of in the kitchen.
- The day before 3 steps, 1 h 10
- The same day 2 steps, 30 min
- Before the guests arrive 1 step, 10 min
- When it's time to serve Nothing to do
The day before, bake the cake and let it cool completely on a wire rack, which frees up your day of the dinner entirely. In the morning, spread the apricot jam, pour the chocolate icing, and let it set in the fridge. Right before your guests arrive, whip the cream, then serve everything at dessert time after taking the cake out of the fridge a bit earlier.
The ingredients
Pantry
- Dark baking chocolate 350 g
- Sugaroften in the pantry 120 g
- Flouroften in the pantry 100 g
- Apricot jam 200 g
- Powdered sugaroften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
Dairy
- Butter 120 g
- Eggs 5
- Heavy cream 35 cl
Allergens Gluten, Lactose, Eggs
The recipe, moment by moment
The day beforeWhat's better after resting overnight in the fridge.
-
Melt 150 g of chocolate with the butter, add the sugar and the egg yolks one by one, then fold in the flour. 15 min
Let the chocolate cool a bit before adding the yolks, if it's too hot it will cook them.
-
Whip the egg whites into stiff peaks with a pinch of salt and fold them in three additions, lifting the batter gently. 10 min
Fold with a spatula in a big figure eight motion, this keeps all the air in the batter.
-
Pour into a buttered and floured 20 cm pan, bake at 170 °C and let cool completely on a wire rack. 45 min
Don't unmold too soon, the cake is fragile while still warm.
The same dayDuring the day, whenever you get a moment.
-
Cut the cake in half, spread the inside and top with the warmed apricot jam, then let it set in the fridge. 15 min
Warm the jam for 20 seconds in the microwave, it spreads without tearing the crumb.
-
Melt 200 g of chocolate with 10 cl of hot cream, let it cool slightly, then pour the icing all at once over the center of the cake and smooth it with a spatula. 15 min
Set the rack over a plate and pour in one go, every extra pass leaves marks.
Before the guests arriveThe last hour, right before the doorbell rings.
-
Whip the remaining cream into whipped cream with the powdered sugar and keep it chilled. 10 min
The cream and the bowl need to be very cold, otherwise the whipped cream deflates.
Our tips to get it right
- Use baking chocolate with at least 55 percent cocoa, chocolate that's too bitter hardens the icing and buries the apricot flavor.
- Cut the cold cake with a knife run under hot water and wiped between each slice, for clean cuts through the icing.
- Take the Sachertorte out of the fridge about 30 minutes before serving, cold chocolate mutes the flavors and the texture turns too firm.
The variations
- Swap the apricot jam for raspberry jam for a tangier, more colorful look when you cut into the cake.
- For kids, serve smaller slices with a bit more whipped cream and sprinkle milk chocolate shavings instead of dark.
- To save time, skip the apricot jam layer and pour the icing straight onto the cooled cake, it still tastes great even without the tangy layer.
What to serve it with
- Lightly vanilla whipped cream
- A strong coffee after dinner
- A few fresh raspberries on the side
Storage
Sachertorte keeps for 3 days in the fridge, covered with a dome or plastic wrap, with the whipped cream stored separately in a sealed container. It freezes well without the icing or cream, up to 2 months, wrapped in plastic. Take it out of the fridge about 30 minutes before serving to bring back its softness.
Questions about this recipe
Can I use milk chocolate instead of dark chocolate?
It's best to avoid it, milk chocolate makes the cake and icing too sweet and less firm. If you want it milder, pick a 55 percent dark chocolate instead of 70 percent, but stick with dark chocolate.
Why does my icing get streaky as it sets?
This happens when you pour it in several additions or go over it again with the spatula. Pour the warm icing all at once over the center of the cake set on a rack, and let gravity do the work.
Can I bake the Sachertorte in a larger pan?
Yes, but the cake will be thinner and bake faster, so start checking at 30 minutes. To keep the original thickness and the two layer cut, stick with a 20 cm pan.
How do I know the cake is baked enough?
A knife inserted in the center should come out with a few moist crumbs, not wet batter. Sachertorte is meant to stay a bit dense, it shouldn't be as dry as a regular sponge cake.
Can a Sachertorte be made ahead?
Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 3 steps, the same day, 2 steps, before the guests arrive, 1 step.
How long does it take to make a Sachertorte?
Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".
How many calories are in a Sachertorte?
About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.
How much does a Sachertorte cost?
About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.
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