A few years ago in Vienna, I wandered through its elegant streets, captivated by imperial architecture. One afternoon, I visited the famed Hotel and Café Sacher, where I indulged in a slice of the original Sacher-Torte. It was rich, refined, and unapologetically chocolatey—everything I hoped for.
That moment stayed with me. So back home, I decided to recreate it—not just the cake, but the memory. The Sacher-Torte isn’t just a dessert; it’s a piece of culinary history. In 1832, Prince Metternich of Austria requested a special dessert for a reception. The head chef was ill, so 16-year-old apprentice Franz Sacher stepped in—and the rest is delicious history.
Here’s how I brought Vienna into my kitchen, one decadent layer at a time:
🧈 Step 1: Cream the Butter Base
In a large bowl, whip together:
• Butter
• Icing sugar
• Vanilla extract
Mix until creamy and smooth.
🥚 Step 2: Add the Egg Yolks
Slowly beat in the egg yolks, continuing until the mixture becomes thick and pale.
🍫 Step 3: Melt the Chocolate
Melt dark chocolate in a double boiler until smooth. Fold it gently into the butter-egg mixture.
🍥 Step 4: Whip the Egg Whites
In a separate bowl, beat the egg whites until stiff, gradually sprinkling in granulated sugar. Continue beating until the mixture is glossy and holds firm peaks.
🥄 Step 5: Combine and Fold
Heap the whipped egg whites onto the chocolate mixture. Sift in flour, and carefully fold everything together with a large spoon—preserving the airiness is key.
🧁 Step 6: Prepare the Pan
Line the bottom of a springform pan with parchment paper. Grease the sides with butter and dust lightly with flour.
🔥 Step 7: Bake
Pour the batter into the pan and spread evenly. Bake in a preheated oven at 340°F (170°C) for 55–60 minutes, leaving the oven door slightly ajar for the first 10–15 minutes to help the cake rise evenly.
🌬️ Step 8: Cool and Flip
Once baked, turn the cake upside down onto a wire rack and let it cool for about 20 minutes. Open the springform, peel off the paper, then place the form back on and flip the cake right-side up. Let it cool completely.
The Icing: A Glossy Finish
The final touch is the iconic chocolate glaze. Melt chocolate gently and test it by pouring a little over the back of a wooden spoon—a layer about 4 mm thick should stick. If it’s too thick, add a few drops of sugar water. Be careful not to overheat it, or it will lose its glossy sheen.
Pour the icing over the cooled cake in one smooth motion, letting it cascade down the sides. The result is a mirror-like finish that’s as elegant as the city that inspired it.
On our last visit to Vienna we went inside the Sacher Cafe and Hotel. There we had the original Sacher Torte
Serving: A Slice of Memory
I served my Sacher-Torte with a dollop of whipped cream, just like in Vienna. Each bite brought back the clink of porcelain cups, the rustle of linen napkins, and the quiet joy of travel. It was more than dessert—it was a postcard from the past.
Our Table is set for a special afternoon coffee, eating a Sacher Torte with our friends in Vienna
Sacher Torte
Ingredients
- Round spring cake pan (8.5 to 9.5 inch):
- 2/3 cup butter (room temperature)
- 1 cup confectioner sugar
- 1/2 tsp vanilla extract
- 6 egg yolks
- 6 egg whites
- 1 cup grated chocolate
- ½ cup sugar
- 1 1/8 cup flour (fine)
- 2/3 cup apricot jam
- butter and flour (for the cake form)
- cream (whipped)
- For the frosting:
- 1 cup sugar
- ½ cup water
- 1 1/8 cup chocolate
Instructions
- Whip the butter, icing sugar and vanilla until creamy in a large bowl.
- Add the egg yolks slowly and continue beating until the mixture is thick.
- Melt the chocolate in a double boiler. When completely melted, fold into the mass.
- Beat the egg white until stiff, sprinkling in the sugar and continue to beat until the mass is glossy and stiff.
- Stir and heap the beaten egg white onto the egg yolk mixture, sift in the flour and carefully fold with a large spoon.
- Line the bottom of the spring form with baking/parchment paper and grease the sides of the form with butter.
- Sift over some flour.
- Fill the spring form with the mixture and spread evenly.
- Bake in a preheated oven at 340F °C for 55–60 minutes, leaving the door slightly ajar during the first 10–15 minutes.
- Turn the cake upside down on a cake rack and allow to cool for about 20 minutes. Open up the spring form and peel off the paper.
- Put the form back on the cake, then turn the cake over. Allow to fully cool
Notes
Test the icing by pouring some over a wooden spoon, a layer of 4 mm should stick. If the chocolate icing is too thick, it can be thinned with a couple drops of sugar water. Don’t let the icing get too hot, or it will not be glossy.
