A teenager named Sacher created a famous Torte

Sacher Torte, Hotel Sacher

A couple years back I had this Torte at the original Sacher Hotel Cafe while in Vienna

An interesting history: Prince Metternich of Austria asked his court kitchen to create a special dessert for a reception in 1832. The chef was sick that day, so the 16-year-old apprentice Franz Sacher (1816-1907) dreamed something up: and thus the original Sacher-Torte was born. I wrote down the recipe below.

Our Table is set for a special afternoon coffee, eating a Sacher Torte with our friends in Vienna

Hotel Sacher Cafe, Vienna, by Wikimedia
Hotel Sacher Cafe (by Wikimedia)

Sacher Torte

Sacher Torte
Category: Cake
Cuisine: German
Prep Time: 20 minutes
Cook Time: 55 minutes

You can test the cake to see if it’s done by pressing lightly on it with your finger. There should be slight resistance.


  • Round spring form 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


  • 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


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.

Nutrition information

6 to 8
Serving Size: 1 slice

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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