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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Sachertorte (Duramecho Version)

Serves 8 Time Prep: 30 minutes Baking: 80 minutes Difficulty 3/5 Ingredients 9 Steps 16
Sachertorte (Duramecho Version)

Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt; Ger. zah-khuhr tawr-tuh; sah-ker tawrt); is a chocolate cake, invented by Franz Sacher in 1832 in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The word is sometimes split into Sacher torte.

Ingredients

Cake

  • 6 eggs
  • 200 g caster sugar
  • 100 g unsalted butter, soft but not melted
  • 125 g dark (semi-sweet or bittersweet) eating chocolate, melted
  • 125 g plain flour
  • 5 ml vanilla extract

Assembly

  • 150 g apricot jam
  • 150 g (100 ml) golden syrup
  • 150 g dark eating chocolate (semi-sweet or bittersweet)

Steps

Cake

  1. Preheat oven to 170°C.
  2. Separate eggs. Put whites in a mixing bowl.
  3. Whisk whites until fairly stiff and foamy. Add three quarters of the sugar. Whip until fully stiff and foamy, incorporating as much air as possible.
  4. Cream remaining sugar with butter and vanilla until pale and creamy.
  5. Gently mix in egg yolks, then molten chocolate.
  6. Fold egg white foam into batter.
  7. Sift flour over batter, avoiding lumps. Fold in very gently. Do not let the chocolate settle at the bottom of the bowl.
  8. Line cake tin with greaseproof paper. Fill with batter.
  9. Bake at 170°C, about 70 minutes.
  10. Cool in tin upside down to room temperature, about 30 minutes.

Assembly

  1. Microwave jam until melted.
  2. Cut cake in half horizontally. Place halves cut faces up.
  3. Pour molten jam onto both halves. Let soak in.
  4. Reassemble with cut surfaces together. Cool surface again.
  5. Microwave golden syrup and chocolate together until syrup just starts to bubble. Stir until smooth, then cool to about 25°C. It should be spreadable, hold about 2 mm thickness on a vertical surface (test on bowl wall), and return to shiny soon after spreading. If too hard or soft, add more golden syrup or chocolate and microwave again.
  6. Spread glaze over cake. Leave to set.

Notes from the original

  • The little bubbles in the egg white foam are what inflate the cake. Do not accidentally get any fat (from the egg yolks, butter, or chocolate) in the egg white mix or it will not foam properly.
  • Do not allow flour lumps in the mix, because lumps of white flour show up badly in this brown cake.
  • To get the traditional perfectly cylindrical shape, trim the cake body into a circle with vertical edges, and cut the top off flat before glazing.
  • Adding alcohol to the cake is not a good idea. It is already very moist, and more liquid will make it soggy.
  • Don't use white chocolate in the cake body because it is fairly unnoticeable in flavour and colour, leaving only the moistening effect.
  • Don't use self-raising flour, which creates large bubbles in the cake.

Source. Adapted from “Cookbook:Sachertorte (Duramecho Version)” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Sachertorte DSC03027.JPG by David Monniaux, CC BY-SA 3.0, via Wikimedia. Resized; otherwise unchanged.