An easy recipe of the famous and classic chocolate cake created in Vienna.

This cake is rich with chocolate and has a thin layer of apricot jam in the middle.
I user a round tin of 18cm of diameter.
It is preferable to keep the cake in the fridge at least 2 hours before serving.

Sachertorte Cake


The Cake
  •  160°C
  •  45min
The Filling
The Topping
Sachertorte Cake
  • Cream the butter with sugar until it becomes light and fluffy.
  • Stir in the melted chocolate and vanilla extract.
  • Add the egg yolks, one egg yolk at a time, and mix until well combined.
  • In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.
  • Add the chocolate batter to the egg whites in 3 batches, alternating with sifted flour.
  • Bake for 45 minutes in a preheated oven at 160°C, in a round tin lined with baking paper.
  • Let cool down on a wired rack.
  • When completely cold, cut the cake horizontally to obtain two equal halves.
  • Prepare the filling by melting the apricot jam with 1 tbsp of water.
  • Spread the filling over one half of the cake then put the second half on top of it.
  • Prepare the topping ; melt the butter and the chocolate together.
  • Cover the top and edges of the cake with the topping.
  • Keep the cake in the fridge of at least 2 hours before serving.

Sachertorte Cake