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The recipes in Explore Recipes are adapted from the Wikibooks Cookbook, written by Wikibooks contributors and licensed under CC BY-SA 4.0. Daily Bread rewrote their steps and shortened their introductions; the adapted recipes are shared under the same licence, which lets you copy, change and share them as long as you credit the source and keep the licence. Each recipe names its source, its authors and the exact revision used, and each saved copy keeps that credit in its notes. Photos come from Wikimedia and keep their own licences, credited on each recipe. Daily Bread is not affiliated with or endorsed by Wikibooks or the Wikimedia Foundation.

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Privacy

How the site handles data is described in the privacy policy.

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

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See also the privacy policy and terms of service.

Sachertorte

Serves 8 Time Prep: 30 minutes Baking: 45 minutes Difficulty 3/5 Ingredients 7 Steps 9
Sachertorte

Sachertorte (Ger. ˈzɑxər ˈtɔrtə; Eng.ˈsɑkər ˈtɔrt) is a chocolate cake, invented by Franz Sacher in 1832 for Klemens Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties.

Ingredients

  • 6 eggs, separated
  • ½ cup (120 ml) white granulated sugar
  • 1 cup (240 ml) flour
  • 1 cup (240 ml) confectioner's sugar
  • 9 tbsp (135 ml) butter
  • 1 tsp (4 ml) vanilla extract
  • 4 ½ oz (130 g) dark chocolate

Steps

  1. Butter a 9 in (22 cm) pan. Line the bottom with parchment paper. Preheat oven to 325°F (163°C or Gas Mark 3).
  2. Melt chocolate in the microwave. Cool, stirring often.
  3. Beat butter in a mixer. On low, add confectioners sugar. Return to high. Beat 2 more minutes.
  4. Beat in egg yolks one at a time. Add chocolate and vanilla.
  5. Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter into the chocolate mix. Fold in the rest.
  6. Sift half the flour into the mixture. Fold in. Repeat with the remaining flour.
  7. Spread evenly in the pan. Bake about 45 minutes.
  8. Cool 10 minutes. Remove from pan.
  9. Glaze and frost the cake.

Notes from the original

  • The Original Sacher Torte
  • Sachertorte (Duramecho version)
  • Glaze the cake with ½ cup (120 ml) apricot jam, either on the top or between two layers of cake (split the cake in two with a long knife)
  • Sample frosting: Melt 9 oz (260 g) dark chocolate with 2 oz (60 g) butter at low heat and let it cool off a bit. With a spatula, spread over the cake.

Source. Adapted from “Cookbook:Sachertorte” by Wikibooks contributors, revision of 2025-06-19, 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.