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Perfect Austrian Sachertorte Recipe Easy Glossy Chocolate Apricot Glaze

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A traditional Viennese chocolate cake featuring a moist chocolate sponge with a signature glossy apricot glaze and rich chocolate coating, perfect for celebrations and everyday indulgence.

Ingredients

Scale
  • 4 large eggs, separated (room temperature for best volume)
  • 100g (½ cup) granulated sugar, divided
  • 140g (1 cup) all-purpose flour
  • 140g (5 oz) dark chocolate, melted and cooled (preferably Valrhona or Lindt)
  • 120g (½ cup) unsalted butter, softened
  • Pinch of salt
  • 200g (¾ cup) apricot preserves (preferably smooth and unsweetened)
  • 2 tablespoons water
  • 200g (7 oz) dark chocolate (at least 60% cocoa)
  • 150ml (⅔ cup) heavy cream
  • 2 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Gently melt 140g dark chocolate over a double boiler or in short microwave bursts, stirring frequently. Let it cool slightly but keep it fluid.
  3. In a large bowl, beat the softened butter with 50g sugar until light and fluffy (about 3 minutes).
  4. Beat in the egg yolks one at a time until fully incorporated, then mix in the melted chocolate.
  5. In a separate clean bowl, whisk the 4 egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 50g sugar and continue whipping to stiff peaks.
  6. Gently fold about a third of the egg whites into the chocolate batter to lighten it, then carefully fold in the remaining whites, preserving as much air as possible.
  7. Sift the flour over the batter and fold it in gently until just combined. Avoid overmixing; lumps are okay.
  8. Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly when touched.
  9. Allow the cake to cool in the pan for 15 minutes, then release the springform and transfer the cake to a wire rack to cool completely.
  10. Warm apricot preserves with water in a small saucepan over low heat, stirring until smooth and fluid.
  11. Using an offset spatula, spread a thin, even layer of the warm apricot glaze over the entire cooled cake. Let it set for 15 minutes.
  12. Heat heavy cream in a small saucepan until just simmering. Pour over chopped chocolate in a bowl and let sit for 2 minutes. Stir gently until smooth, then mix in butter until glossy.
  13. Pour the chocolate glaze evenly over the apricot-glazed cake, using a spatula to smooth the sides and top. Work quickly before the glaze sets.
  14. Let the cake rest at room temperature for about 30 minutes or refrigerate until the glaze firms up. Bring to room temperature before serving for best flavor.

Notes

Fold egg whites gently to keep the cake light and airy. Melt chocolate slowly to avoid seizing. Apply apricot glaze warm but not hot to prevent melting the cake surface. Pour chocolate glaze in the center and let it flow naturally for a smooth finish. Avoid chilling the cake immediately after glazing to prevent cracks.

Nutrition

Keywords: Sachertorte, Austrian cake, chocolate cake, apricot glaze, traditional dessert, Viennese cake, chocolate apricot glaze

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