Viennese Sacher Torte

Yield: one 9-inch torte
Recipe: 10/200
“Back to Baking”, pp. 166

    Since my family was receiving the extended family for Christmas, I decided that it was time for me to make a special and elegant-looking dessert. Consequently, I decided to venture, go out of my comfort zone and make (or at least try to!) the Viennese Sacher torte. I am always hesitant to try a recipe that requires me to whip egg whites because I am never sure if I have the right consistency (e.g. soft peak, medium peak, hard peak). Thankfully, this recipe came out perfectly and was a great success. The whole family loved it! The unexpected apricot jam brings a sweet flavour to an otherwise chocolate-y dessert.

Ingredients for cake:

  • 4 oz. (120 g.) bittersweet chocolate, roughly chopped
  • ½ cup unsalted butter, at room temperature
  • ¼ cup + 2 teaspoons icing sugar
  • 6 eggs, yolks and whites separated
  • 1 cup all-purpose flour, sifted
  • ¼ teaspoon salt
  • ½ cup + 2 tablespoons sugar
  • 1 cup apricot jam

Ingredients for glaze:

  • 12 oz. (360 g) bittersweet chocolate, roughly chopped
  • ¾ cup unsalted buter, cut in pieces
  • 1 tablespoon corn syrup


  1. Preheat the oven to 350°F. Grease and sugar a 9-inch round removable-bottom pan.
  2. Melt the chocolate in a metal bowl over a pot of barely simmering water, stirring constantly. Alternatively, the chocolate can be melted in the microwave at 30-second intervals, stirring every time, until completely melted.
  3. With electric beaters, mix the melted chocolate with the butter and icing sugar until smooth.
  4. Add the egg yolks one at a time, beating after each addition.
  5. With a spatula, gently fold in the sifted flour and salt.
  6. In a separate bowl and with clean beaters, whip the egg whites until foamy.
  7. Add the sugar and continue whipping the egg whites until they hold a medium peak when the beaters are lifted.
  8. Gently fold in a third of the egg whites into the chocolate mixture, then fold in the remaining two-thirds.
  9. Scrape the cake mixture into the prepared pan and level with a knife or spatula. Bake for 50-60 minutes, until a tester or toothpick inserted in the middle of the cake comes out clean. Allow the cake to cool completely before proceeding.
  10. Heat the apricot jam into a small pot on medium-high heat or in the microwave. Strain the jam and cool until it is spreadable. Slice the cake in half horizontally and spread a layer of jam over the bottom half, then top with the other cake layer. Spread the remaining apricot jam over the top and the sides of the cake to coat evenly. Chill the cake in the fridge while preparing the chocolate glaze.
  11. For the glaze, stir the chocolate, butter and corn syrup in a metal bowl over a pot of gently simmering water until melted. The chocolate can also be melted in the microwave. Allow the glaze to cool to room temperature, stirring occasionally.
  12. Place the cake on a cooling rack placed over a baking sheet lined with parchment paper. Pour the glaze in the centre if the cake in one stream. With an offset spatula, gently push the fluid glaze to the edges of the cake and let it drip over the sides of the cake. Spread the glaze over any gaps and chill in the fridge until set.
  13. Once chilled, the cake can be garnished as desired.